Bourbon Chicken
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This Bourbon Chicken is a flavorful chicken dish where the chicken is marinated in a bourbon and soy sauce marinade. Served over rice, this dish is easy and delicious!
Here’s a recipe I shared with you guys exactly 5 years ago to the day, which I think is crazy, but it’s one of my favorite chicken dishes. Bourbon chicken was the dish I’d always have whenever we used to go to the mall for a quick lunch. I loved it because it’s so flavorful and the chicken is so juicy and tender.
What Is Bourbon Chicken
Although I originally thought that Bourbon Chicken was an Asian dish. However, it is actually a Cajun dish in origin named after Bourbon Street in New Orleans. But it doesn’t really matter where it originated. The important thing is that it’s so good and most importantly so easy to prepare.
How to Make Bourbon Chicken
Seriously though, this dish is so simple, the skills required are whisking all the marinade ingredients together and then cooking the chicken. The great thing about this dish is that you can prepare this the night before and just let it marinate overnight. Next day when you come home from work all you have to do is cook the chicken.
I do cook the marinade in this dish and as it cooks it reduces creating this nice and sticky sauce that’s to die for. I like to add half of it to my chicken as it cooks and I cook the remaining sauce separately in a small saucepan until it reduces, so that I have some to drizzle over my chicken and rice afterwards.
Tips for Making Bourbon Chicken
Chicken breast will work for this recipe if you’d like to cut down on the fat content. The first time I shared this recipe with you guys, I had it done with chicken breast. While it was still delicious, I think chicken thighs work way better here because they are juicier.
Whiskey, brandy, or scotch would work if you don’t have bourbon. The alcohol evaporates completely during the cooking process, so it’s completely safe for children.
If you don’t want to use red wine, try cranberry juice or even some chicken broth instead.
How to Serve Bourbon Chicken
I served this over rice, and I think some veggies like green beans, corn or peas, broccoli, even asparagus would go nicely as a side to this.
Looking for More Chicken Recipes? Try These:
- Bang Bang Chicken
- Chipotle Popcorn Chicken
- Coconut Chicken
- Chicken Poppers
- Cuban Chicharrones de Pollo
- Shanghai Chicken
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Bourbon Chicken
Ingredients
Marinade
- 1/2 cup Bourbon
- 1/2 cup soy sauce (low sodium)
- 1/2 cup water
- 4 cloves garlic (minced)
- 1/2 cup brown sugar
- 1 teaspoon fresh ginger (minced)
- 2 tablespoon red wine
- 1 teaspoon sesame oil
Bourbon Chicken
- 2 pound chicken thighs (boneless and skinless, cut into smaller pieces)
- 2 tablespoon olive oil
- 1 tablespoon chives (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Whisk all the marinade ingredients together in a medium bowl thoroughly. Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 30 minutes to overnight.
- In a large skillet heat the olive oil over medium to high heat. Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes. Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked. Should take another 5 to 10 minutes.
- If you want some extra sauce, cook the remaining marinade in a small saucepan over medium heat, for about 5 to 10 minutes until it reduces about half and thickens a bit.
- Serve the chicken over rice and garnish with chives.
Video
Notes
- Chicken breast will work for this recipe if you’d like to cut down on the fat content.
- Whiskey, brandy, or scotch would work if you don’t have bourbon. The alcohol evaporates completely during the cooking process, so it’s completely safe for children.
- If you don’t want to use red wine, try cranberry juice or even some chicken broth instead.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This turned out great! I always loved the bourbon marinade from my grocery store, but when we were out I searched the web for a copycat. This one is better and cheaper- a happy discovery. Love it with chicken and broccoli. Thanks for sharing!
Jo, don’t I need to pat the chicken dry before cooking it in oil or do I just put it in the pan wet and drippy?
No, you don’t need to pat it dry, from the marinade straight to the pan. 🙂
Excellent recipe.
I misread and used red wine *vinegar* instead of red wine but the sauce turned out great! I doubled the garlic and ginger but left the other proportions as written.
I bought chicken quarters on sale so I marinated them overnight and baked them along with all the marinade in the oven, uncovered, in a casserole dish. Then I thickened up the sauce on the stove top with a little cornstarch slurry.
I’m glad it turned out for you, Viva!
This dish seems to have been created in a Chinese restaurant on Bourbon Street in New Orleans. New Orleans is not Cajun, it is Creole, but for some reason, Cajun-themed restaurants serve it. I have never seen it on any menu in a New Orleans restaurant.
Thinking of making this dish for my daughters wedding.
Should I undercook it, freeze and reheat in slow cooker?
Yeah that would work, though I’m not sure I would undercook it.
Thanks Jo, Made this tonight and the other half said it was cooking on another level..who needs a restaurant. Amazing recipe that will go on our rota now.
Awesome to hear!
Can this be done in a crock pot as well?
I suppose you could add it to a crockpot and cook it on low for 4 hours.
Another fantastic recipe from this site! I didn’t have bouron so I used Fireball and it turned out awesome.
I have tried a few Bourbon Chicken recipes until I came across yours. I love the fresh ginger, real bourbon and wine in the recipe. Many of the others just call for powder, chicken broth or red cooking wine. Most people don’t realize that the alcohol wears off as you boil the sauce to thicken. The taste though is off the charts. Your recipe is a definite keeper!!!!
Now THAT is Bourbon Chicken!! The best I have ever tasted…thanks Jo!
That’s so great to hear! We’re happy you love it 🙂
Like I said in a previous message, I just found your site and I am so excited about it. I hope you don’t mind me asking, but what are some of your followers’ favourite recipes. I will proceed with some of them. Thank you very much.
Try these recipes! They always get lots of attention on Jo Cooks.
Skillet Shepherd’s Pie
No Knead Dutch Oven Crusty Bread
Sex in a Pan
Cinnabons Cinnamon Rolls
Tried this, this evening. Amazing recipe and will use again. The others on this site look great too. Many thanks from Scotland!
Well hello George from Scotland, so glad you dropped by and happy you liked the recipe!
Made that s last night and it is a keeper. Followed the recipe exactly and really would not change a thing. It did take longer than your time to reduce, but I use your time as a Suggestion. I do like that you include that, I find it very helpful in planning.
All your recipes I have tried have been very good, and most are excellent, this one especially!
Having lived in Kentucky, we love the bourbon😊
Thanks
I’m so glad you enjoyed the recipe, bourbon chicken really is one of my favorites!
I made this recipe for dinner my husband loved it, I changed nothing.
great!