Best 2 Baked Bourbon Chicken Recipes

Baked bourbon chicken is a delectable dish that combines the smoky sweetness of bourbon with the tender, juicy texture of chicken. This recipe is perfect for a weeknight dinner or a special occasion, and it is sure to impress your friends and family. The chicken is marinated in a mixture of bourbon, brown sugar, garlic, and herbs, then baked until cooked through. The result is a flavorful, moist chicken dish that is perfect for serving with rice, potatoes, or vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED BOURBON CHICKEN

Baked Bourbon Chicken image

This is rich-tasting but fairly simple to make. I got this recipe from the Houston Chronicle sometime in the early 1990s. It was submitted by a retired chef named Ken Olszewski in response to a reader request or a recipe challenge. I like to garnish this with parsley so I can sing "parsley, sage, rosemary, and thyme" while I am cooking.

Provided by Nose5775

Categories Chicken

Time 1h21m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2-3 lbs chicken pieces, bone-in or 1 frying chicken, cut up
3 cloves garlic, minced
1/8 teaspoon cayenne pepper
3 tablespoons dark brown sugar
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1 tablespoon flour
salt
3/4 cup Bourbon

Steps:

Preheat oven to 350 degrees.
Brown chicken in skillet.
Remove chicken from skillet and place into a baking dish.
In the same skillet, combine garlic, cayenne, sugar, salt, sage, rosemary, thyme, and flour.
Add bourbon and whisk to combine.
Remove from heat.
Pour sauce over chicken in baking dish.
Cover dish and place in oven.
Bake 1 hour or until juices run clear.

BAKED BONELESS BOURBON CHICKEN THIGHS & SIDES

Baked Boneless Bourbon Chicken Thighs & Sides image

My Fiance and I both love Bourbon Chicken! So cruising through the grocery store we found a container of Bourbon Peppercorn 30 minute marinade. We decided to marinate it for 24 hours and OH MY GOODNESS, it came out perfectly! My sweetie is not a vegetable man, so I made him some garlic and mushroom steamed white rice. For me I...

Provided by Tiffany Ash

Categories Rice Sides

Time 1h5m

Number Of Ingredients 13

Ingredients

8 medium chicken thighs (boneless & skinless)
1 c bourbon chicken & peppercorn 30 minute marinade
1 c white rice
2 c chicken broth, low salt
2 Tbsp butter
1 can(s) sliced mushrooms (canned)
1 Tbsp garlic salt
1 tsp pepper
3 medium bell pepper trio (red, yellow & green)
1/4 medium yellow onion
1 Tbsp olive oil, extra virgin
1 Tbsp soy sauce
1 medium garlic clove (chopped or pressed)

Steps:

1. Prepare Chicken: Put chicken thighs in a plastic zip lock bag and pour a cup of marinade over it. Seal bag and squeeze chicken around make sure that the marinade gets in to all the nooks and crannies of the chicken thighs. Put in the refrigerator and let sit over night... its worth it :-)
2. Next Day - Prepare Dinner: Set oven to 375 degrees. Spray baking pan with a little bit of cooking spray so the chicken doesn't stick. Place chicken in the pan and space them out evenly. Lightly season the top of the chicken with garlic salt and pepper. Place pan in the oven and let it cook for 45 minutes.
3. Prepare Rice: In a sauce pan, two cups of chicken broth, two pads of butter, garlic salt and pepper (to taste) though I always give it a little extra. Drain canned mushrooms and add to vegetable broth and bring to a boil. When butter has melted and the liquid has come to a rolling boil, add your 1 cup of white rice. Let simmer for about 5 minutes then turn the stove completely off, leaving the pan on the hot eye to help steam the rice. Let stand and do not lift the lid until you can see that most of the moisture has steamed away. (Cooking time for rice to thoroughly cook is about 30 - 40 minutes, so get it going right after the chicken gets put in the oven).
4. Prepare Veggies: After the rice is set to steam, get started on your veggies. I only used 1/2 of each color of bell pepper (yellow, red and green) and a 1/4 of a medium onion. Rinse and clean veggies of seeds etc. Cut each pepper, long ways so they look like little sticks. Cut your onion the same way.
5. Cooking the veggies: Turn your stove heat to medium/high. In a stir fry pan, add about a table spoon of oil to the bottom of your pan. Then add a tablespoon of soy sauce and let both oil and soy sauce heat together. When you see that the oil is sizzling around the soy sauce, throw in your veggies and stir them around so that they are evenly coated in the pan. Lightly season them with some fresh garlic (pressed or chopped) and some pepper. Veggies should be bright and snappy, don't over cook them. It only takes about 5 minutes to cook.
6. When chicken is ready to come out of the oven, place the pan on the stove for about 5 minutes and let them rest. Plate your rice, veggies and then the chicken on top :-) Enjoy!!!

Tips:

Use good quality bourbon. The flavor of the bourbon will come through in the dish, so it's important to use a good quality one.
Don't overcook the chicken. Chicken breasts can dry out easily, so it's important to cook them until they are just cooked through.
Use a variety of vegetables. This will add color, flavor, and nutrients to the dish.
Don't be afraid to experiment. There are many different ways to make bourbon chicken, so feel free to adjust the ingredients and cooking method to suit your taste.

Conclusion:

Bourbon chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to serve at parties or potlucks. With its sweet and savory flavor, bourbon chicken is sure to be a hit with everyone who tries it.

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