WHISKEY CHICKEN
This recipe is my family's favorite. It's sweet and spicy and easy to make.
Provided by JLLYBEAN24
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
- In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 24.3 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 983.4 mg, Sugar 19.4 g
WHISKY BBQ CHICKEN AND SECRET SPICE RUB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 400 degrees F. Preheat a double burner grill pan to medium-high heat.
- To spatchcock a chicken, place the bird breast-side down on a cutting board with its wing tips facing up and away from you. Feel down the back of the bird to find the spine then, using poultry shears or kitchen scissors, cut up and along the spine on each side. Remove the backbone and discard or save it to flavor a chicken stock. Flip the bird over, breast-side up. Place your hands at the center of the breast and press down to crack breastbone and flatten the bird. Trim the wing tips and discard or save for stock as well.
- In a small skillet set over medium heat, toast the caraway, cumin, coriander and black pepper until fragrant. Transfer to a spice grinder and grind to a powder. Place the spices in a small mixing bowl and add the pimento, granulated garlic, granulated onion and 2 teaspoons salt.
- Shove half of the rub under the skin and sprinkle the remainder all over the outside. Be sure to wash your hands. Spray the bird well with cooking spray.
- Place the chicken skin-side down on the grill pan to mark it, and then flip it. Place the chicken on a rack set over a baking sheet and bake until the internal temperature registers 165 degrees F, 30 to 40 minutes. During the last 5 minutes of cooking, baste the chicken with half of the Whisky BBQ Sauce. (Place the other half of sauce in a bowl and pass at the table.) Remove from oven, let cool for 5 to 10 minutes and cut into pieces. Garnish with scallions. Serve with the Ranch Slaw.
- While the chicken is in the oven, make the Whisky BBQ Sauce. Place a small to medium pot over medium heat and add the oil. Add the garlic and onions, and cook until fragrant and translucent. Add the chicken stock, sugar, Worcestershire sauce, cider vinegar, hot sauce, bourbon and tomato sauce. Bring to a simmer and reduce to thicken, about 30 minutes.
- In a medium mixing bowl, stir together buttermilk, sour cream, chives, dill, parsley, sugar, white wine vinegar, celery salt, kosher salt, black pepper, garlic, lemon juice and adjust the flavor if needed. Add carrots, cabbage and red onions. Stir to combine and let hang out for flavors to come together. Set aside.
JACK DANIEL'S WHISKEY FRIED CHICKEN
This crispy fried chicken is slathered in a thick, sweet, homemade sauce with a good splash of whiskey. Jack Daniel's Whiskey Fried Chicken uses skinless, boneless chicken thighs which have more flavour and hold up well to the hot oil. With my double fry method, your chicken will stay crispy even after soaking up that delicious sauce too!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Measure all of the sauce ingredients into a bowl and whisk them together and set aside.
- Measure the slurry ingredients into a bowl and whisk them together. Set aside.
- Pour the oil into a heavy bottomed pot such as a Dutch Oven. You will want about four inches of oil in your pot. Turn on the heat and bring the oil to 300-315 degrees. If in doubt, use a kitchen thermometer!
- Set a baking sheet with a wire cooling rack on it next to the pot. You will place the fried chicken on the wire rack in a single layer. This will allow air to flow around the fried chicken, allow the excess grease to drip off, and keep the batter crispy and crunchy.
- Using tongs, lower the chicken into into the oil one piece at a time. Don't overcrowd the pot. I tend to fry them off about a dozen pieces at a time. The chicken fries really quickly; it only needs about 5-6 minutes.
- Once all of the chicken is fried, increase the heat of the oil to 350 degrees. Carefully place all of the chicken back into the oil. This is what I refer to as the second fry and it will add further crisp to your chicken and it only needs another 3-4 minutes. Remove from the oil and drain well.
- Next, transfer the bowl of sauce to a skillet and over medium-high heat, continuously whisk the sauce until it starts to boil.
- Reduce the heat to medium and mix the slurry by combining the cornstarch with the water. Pour this into the sauce while whisking. The sauce will immediately thicken. Continue to stir until all of the sauce is the same consistency.
- Finally, add the fried chicken and toss it with the sauce until each piece is generously and completely covered.
- Serve immediately.
Nutrition Facts : Calories 665 kcal, Carbohydrate 52 g, Protein 67 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 323 mg, Sodium 788 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 8 g, ServingSize 1 serving
WHISKEY MARINADE FOR CHICKEN, PORK OR STEAK
Make and share this Whiskey Marinade for Chicken, Pork or Steak recipe from Food.com.
Provided by Alice Robertson Cla
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place brown sugar in bowl.
- Add whiskey to brown sugar and mix.
- Add olive oil to whiskey and brown sugar mixture.
- Add remaining ingredients.
- Place meat in air tight container.
- Pour mixture over meat.
- Seal in air tight container.
- Shake container.
- Place meat with marinade in refrigerator for 3 hours to overnight.
- Cook meat on grill.
SCOTTISH HIGHLAND CHICKEN WITH WHISKY AND CREAM
The Scottish tradition of cooking chicken in an enclosed pot is known as stoved or stovies, a word that derives from the French etouffee that describes cooking in a covered or closed vessel When you make this recipe cut the chicken up the back, remove the backbone (keep it for stocks) and spread the two halves out, flattening the bird. This helps to cook the chicken quickly and more evenly. If you don't have a roasting pan with a lid, enclose the pan with foil. Serve this comforting dish with Brussels sprouts and mashed potatoes.
Provided by Olha7397
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pat the chicken dry with paper towels and rub all over with salt, pepper and half the olive oil.
- Combine the remaining oil and butter in a lidded roasting pan and place over medium heat.
- When butter is foaming, place the chicken, breast side down, in the pan and brown for about 4-5 minutes, then turn and brown on the other side for the same length of time. Drain off most of the fat.
- Return the pan with the chicken to the heat and, working quickly, pour the whiskey over it and then set alight. Let the flame die down and then add the broth.
- Cover the chicken with the roasting pan lid (or tuck foil all the way around) and transfer to the oven to bake for about 45-50 minutes.
- When the chicken is cooked, transfer it to a cutting board to rest.
- Drain off some of the accumulated fat and then set the pan on a medium high heat.
- Add a spoonful of water to loosen bits clinging to the bottom of the pan, and then add the cream, stirring as you do so.
- Bring to a boil and let cook for about 2-3 minutes.
- Add the parsley to the sauce and keep warm.
- Section the chicken and serve the sauce at table with the chicken. Serves 4-6.
- Speyside Whisky Festival: Held each year at the beginning of May, the Speyside Whisky Festival provides opportunities to tour some of Scotland's most esteemed distilleries, meet the experts in the whisky industry and, the best part, taste some stellar malts. There is great fun to be had during the evenings, fueled by malt and music and the company of fellow whisky lovers from around Scotland and the world. Visit http://www.spiritofspeyside.com for more information.
- NOTE: The Famous Grouse blended whisky, which, by the way, includes these three whiskies in the blend: Glenrothes (for fragrance), Highland Park (for a light smokiness) and Macallan (for unmistakable richness and backbone).
- New Celtic Cooking.
Nutrition Facts : Calories 902.7, Fat 76.3, SaturatedFat 29.2, Cholesterol 257.2, Sodium 318.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 39.7
SCOTCH WHISKEY CHICKEN
Make and share this Scotch Whiskey Chicken recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces; pat dry with paper toweling.
- Season with salt and pepper (or other seasonings, to taste).
- In skillet, brown chicken in butter for 15 minutes, turning to brown evenly.
- Add 8 oz.
- whisky to skillet, and then cover and simmer 30 to 35 minutes or until chicken is tender.
- Remove chicken to serving platter and keep warm.
- ----ToPrepare Sauce----.
- Skim fat from pan juices.
- Add enough water to juices, if necessary, to measure 2/3 cup liquid.
- Return to skillet and stir in mushrooms and green onions.
- Cook and stir just until onions are tender.
- Combine cream and flour, and then add to mixture in skillet.
- Cook and stir until thick and bubbly.
- Cook and stir one minute more.
- Remove from heat and stir in lemon juice and 2 teaspoons whisky.
- Spoon over chicken.
Nutrition Facts : Calories 959.7, Fat 50.1, SaturatedFat 17.9, Cholesterol 283.8, Sodium 288.9, Carbohydrate 6.9, Fiber 0.8, Sugar 1.3, Protein 80.4
BRITISH WHISKEY CHICKEN
I got this recipe from a recipe exchange and I haven't tried it yet. Although it seems like a lot of whiskey, I will make it next time my brothers-in-law come to dinner. I'm sure they'll appreciate it!
Provided by Denise in da Kitchen
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the chicken pieces; pat dry with paper towel.
- Season chicken with salt and pepper.
- In a skillet brown the chicken in butter or margarine for 15 minutes, turning to brown evenly.
- Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.
- Remove chicken to serving platter; keep warm.
- SAUCE:.
- Skim fat from pan juices.
- Add enough water to juices, if necessary, to measure 2/3 cup liquid.
- Return to skillet.
- Stir in mushrooms and green onions.
- Cook and stir just till onions are tender.
- Combine cream and flour; add to mixture in skillet.
- Cook and stir till thickened and bubbly.
- Cook and stir 1 minute more.
- Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.
- Serve over chicken.
Nutrition Facts : Calories 486.4, Fat 28.6, SaturatedFat 10.8, Cholesterol 126.9, Sodium 134.6, Carbohydrate 4.6, Fiber 0.6, Sugar 0.9, Protein 27.8
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- Use paper towels to pat dry the chicken thighs and then season with salt and pepper. Add 2 tablespoons butter and olive oil to large skillet and heat on medium high stove top. When butter and oil are hot, place chicken thighs in skillet, skin side down and sear for 10 minutes. Flip pieces and sear for 2 more minutes then remove from skillet and set aside.
- Add remaining butter to skillet and over medium add onions and stir for about 5 minutes until softened. Add garlic and stir and sauté for another minute. Next, add broth and bourbon and simmer for 5 minutes and then add chicken back to skillet, skin side up. Simmer for another 25 minutes or until chicken is cooked through and sauce begins to thicken.
- Add peas at the end, allow to simmer another minute or so and then garnish with parsley immediately before serving.
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