Best Baked Boneless Bourbon Chicken Thighs Sides Recipes

BOURBON CHICKEN

Bourbon Chicken image

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!

Provided by Lucy Loo

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
½ cup packed brown sugar
⅜ cup bourbon
½ teaspoon garlic powder

Steps:

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.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 31.2 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.5 g, Protein 29.3 g, SaturatedFat 0.4 g, Sodium 1663.6 mg, Sugar 27.9 g

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!!!