Bourbon Chicken338 Reviews
“A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!” - by Lucy Loo
Original recipe yields 4 servings
- Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Amount Per Serving (4 total)
- 313 cal
- 1.5 g
- 31.2 g
Based on a 2,000 calorie diet
Reviews (338)Rate This Recipe
"This was pretty fantastic on it's own, but wasn't like it is in the mall. I tweaked it a little and it was almost exactly what I get at the mall. I used 2 ounces of soy sauce and 1/4 cup more brown su..." See moregar. I used dark brown sugar. You couldn't even taste the bourbon. Absolutely mouth watering delicious!!"
"I was excited to find a Bourbon Chicken recipe with simple ingredients, as well as good reviews overall. On my second trial of this dish, I did, however, make some changes I believe for the better. F..." See moreirst, used boneless skinless thighs (a bag of frozen chicken thighs, like Tyson). I doubled the marinade with the mesurements as writen, but then added about 3 tablespoons of oil (peanut), and topped off the brown sugar to 1 1/2 cup total. I also threw a few dashes of crushed red pepper, just for some contrast. Alot of reviewers said that the liquor taste was very strong, well I have a tip to try next time; you can subsitute Vanilla Extract(the cheap kind works best) for the bourbon. I personaly don't care for he taste of liquor, also this is what they use in the Mall. Tenderize and marinade in the fridge overnight in a gallon ziplock bag. As far as the cooking, I used the same time & temp, but covered the pan with foil until the last 15 or 20 minutes. This gave the chicken a great color and taste. The oil also helped with the browning. Serve the remaining sauce from the bottom of the pan with the chicken over rice or mashed potatoes. I hope these tips will inspire you to make this dish your own too."
"This recipe is not bad. It just needs some adjustments to work. I read a lot of the reviews before I made it and decided on several changes. I chunked the chicken before placing in the marinade. ..." See more I also marinaded for about six hours rather than overnight. Because I wasn't sure how it would turn out I only bought an airplane size bottle of bourbon. Turns out that is about a 1/4 cup. I didn't think the alcohol taste was too strong. I also added an extra 1/4 cup of brown sugar. I didn't have dried onion or garlic powder on hand so I used fresh grated onion and a clove of chopped garlic. I decided to stir-fry the meat and it worked out wonderfully, however be careful not to over cook the chicken. I also boiled the sauce to reduce it. I let it cook for about 15 minutes at a hard boil and I still thought it was too runny. Next time I won't cook down all the sauce, it made a lot. I served the chicken with white rice and steamed veggies. It turned out sweet and had a taste similar to Hawaiian style Teryaki. Since I have never had Bourbon Chicken from the mall I can't really compair. My husband who isn't a fan of Asian food and my one year old daughter both really liked the chicken. I will make this again."
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