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.
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.