June 22, 2009

Bourbon Chicken


Oriental with a Southern Kick

If you are like me, you may not prefer the dark meat of a chicken as much as the white even though it is the more favorable meat. This recipe is a good way to use the darker meat and with such a marvelous taste, everyone including myself can enjoy its taste. 
NB: This recipe is featured again, with a post on the name 'Bourbon Chicken.' 1/10/10


Bourbon Chicken
  • 1 pound chicken leg or thigh meat, cut in bite size chunks
  • 4 oz soy sauce
  • 1/2 cup brown sugar
  • 1/2 tsp. garlic powder
  • 1 tsp. powdered ginger
  • 2 tbs. dried minced onion
  • 1/2 cup Jim Beam Bourbon Whiskey or other 
  • 2 tbs. white wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.

Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve with creole rice.

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