Best Bourbon Chicken Recipes

BOURBON CHICKEN

Steps:

• Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
• Heat oil in a large skillet.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot rice and ENJOY.

BOURBON PECAN CHICKEN

Steps:

• Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
• Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

BEST BOURBON CHICKEN

Steps:

• Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
• In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
• Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

DELICIOUS BOURBON CHICKEN GLAZE

Steps:

• Whisk together water sugar and cornstarch in a saucepan until mixed well.
• Add Worcestershire, soy sauce, ketchup; mix well.
• Add salt, garlic powder, onion powder, cayenne pepper, black pepper, cumin and sage.
• Bring mixture to a boil over medium heat.
• Reduce heat and simmer for two minutes or until thick (Make sure its rather thick -will thin down when adding final ingredients).
• Remove from heat and let cool.
• Stir in vinegar and lemon juice.
• Let mixture cool in fridge for about an hour or longer to let the spices blend (a little less is ok if pressed for time).

SMOKY RUBBED CHICKEN WINGS WITH HONEY, BOURBON, AND MOLASSES SAUCE

Steps:

• To make the sauce: Bring all of the ingredients to a boil in a medium saucepan over medium-high heat, whisking often. Reduce the heat to medium-low and simmer, whisking occasionally to discourage scorching, until lightly thickened and reduced by about one-quarter, about 30 minutes. Remove from the heat and let cool. (The sauce can be covered and refrigerated for up to 2 weeks.)
• To make the rub: Whisk all of the ingredients together in a small bowl.
• Put the wingettes in a very large bowl and toss with the rub. Divide the wingettes among two 1-gallon self-sealing plastic bags, seal, and refrigerate for at least 4 hours or overnight.
• Position racks in the top third and center of the oven and preheat the oven to 400 degrees F. Line two 18-by-13-inch half-sheet pans with aluminum foil for easy cleanup.
• Spread the wingettes out on the baking sheets, spacing them well apart. Roast the wingettes, turning the wings over and switching the positions of the baking sheets from top to bottom and front to back halfway through cooking, until the wings are crisp and cooked through, about 40 minutes. During the last 5 minutes, brush the wings with some of the sauce. Remove the wings from the oven.
• Position a broiler about 8 inches from the source of heat and preheat the broiler on high. In batches, broil the wings to caramelize the sauce in spots, about 3 minutes. Serve hot, with any leftover sauce passed on the side.

THE BEST BOURBON CHICKEN!

Steps:

• Coarsely chop the scallion and mix all but the chicken and peanut oil together in a bowl and whisk until well blended. set aside.
• Dice chicken thighs into bite sized pieces and sauté in very hot pan or WOK with the peanut oil until lightly browned on the outside.
• Add liquid mixture to the chicken and reduce heat to medium.
• Cook this UNCOVERED until liquid is reduced to a glaze on the chicken bites and chicken is fully cooked.
• Serve with your choice of side dish. Fried rice or Lo Mein noodles work well.

BOURBON CHICKEN WINGS

Steps:

• Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet.
• In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken.
• Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.

STICKY MAPLE BOURBON CHICKEN

Steps:

• Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
• While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
• To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.

BOOZY BOURBON CHICKEN MARINADE

Steps:

• Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

BOURBON STREET CHICKEN (GOLDEN CORRAL COPYCAT)

Steps:

• Either pull apart or cut chicken meat into bite size chunks.
• 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.

BOURBON BBQ CHICKEN WITH SIXTEEN SPICE RUB

Steps:

• Make the rub: Whisk all the spice rub ingredients in a small bowl.
• Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
• Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.
• Arrange on a serving platter and serve.

CHICKEN WINGS WITH BOURBON-MOLASSES GLAZE

Steps:

• In a large bowl mix the rub ingredients. Add the chicken wings and toss to coat them evenly.
• Heat grill for indirect cooking over medium heat (350° to 450°F).
• In a small, heavy-bottomed saucepan over high heat, bring the glaze ingredients to a boil and cook just until the butter melts. Transfer to a small bowl and let cool.
• Drain and scatter the wood chips over lit charcoal. Grill the wings over indirect heat, with the lid closed, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking.

BOURBON-MOLASSES CHICKEN DRUMSTICKS

Steps:

• Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)
• Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.
• Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.

BOBBY FLAY'S BOURBON BARBECUE CHICKEN WITH SIXTEEN-SPICE RUB

Steps:

• Pour the buttermilk into a large baking dish, add a few dashes of hot sauce, and stir to combine. Add the chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to overnight.
• Heat 2 tablespoons of the oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the 1/2 cup bourbon and cook until completely reduced. Add the ketchup and 1/2 cup water, bring to a boil, and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, ancho chile powder, paprika, chile de árbol, honey, and molasses. Simmer, stirring occasionally, until thickened, 10 minutes.
• Transfer the mixture to a food processor and puree until smooth; season with salt and pepper. Pour into a bowl, add the remaining 2 tablespoons bourbon, and cool to room temperature.
• Heat a grill to medium heat. Brush the chicken with the remaining 4 tablespoons oil, and season on both sides with salt and pepper. Rub the skin side with some of the spice rub. Grill slowly, closing the lid of the grill and turning the chicken as needed, until the chicken is golden brown on both sides and the fat has rendered, 20 to 25 minutes. During the last 10 minutes of grilling, begin brushing the chicken liberally with the barbecue sauce.
• Serve the chicken with Mesa Grill Potato Salad.
• Mesa Grill Potato Salad
• Put the potatoes in a large pot and add cold water to cover by 1 inch; salt the water. Bring to a boil over high heat and cook until tender when pierced with a knife, 12 to 15 minutes. Drain well. Let cool slightly and then cut into 1/4-inch-thick slices. Place in a large bowl.
• Stir together all the remaining ingredients, except the salt and pepper, in a medium bowl, and pour the mixture over the potatoes. Mix gently until combined. Season with salt and pepper to taste.

EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS

Steps:

• Heat medium-size skillet over low heat for 30 seconds.
• Melt 2 tablespoons butter and add onions and brown sugar.
• Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
• Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
• Add chopped garlic and cook, stirring for 2 minutes.
• Add beer; reduce heat and cook, covered for 15 minutes.
• Remove pan from heat and stir in remaining butter and boubon.
• Remove thyme springs before serving.
• Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.

JACK DANIELS BOURBON CHICKEN

Steps:

• 1. Mix bourbon, soy sauce and honey together. Marinate chicken 1 hour.
• 2. Place oil in skillet. Take chicken out of marinate and brown in oil. Add the marinade and cook until the chicken is no longer pink.

CHICKEN WINGS WITH BUFFALO SRIRACHA, BOURBON TERIYAKI, SZECHUAN GARLIC AND PARMESAN SAUCES

Steps:

• For the double fried wings: Put the wings in a large container and pour the salt and 2 gallons of water over the top. Let the brine wings sit, refrigerated, for at least 12 hours.
• For the buffalo sriracha sauce: Combine hot sauce, vinegar, sriracha, sriracha powder, soy lecithin powder and xanthan gum in a blender. Melt the butter for about 10 minutes over medium heat. Turn blender on low speed and slowly add butter. Add until all of it has been well blended.
• For the bourbon teriyaki glaze: Combine wine, soy sauce, brown sugar, vinegar, bourbon, garlic and ginger in a pot. Bring to the boil and simmer for 20 minutes. Combine cornstarch with 2 cups water in a bowl, then add cornstarch slurry to the sauce and bring back to the boil for 10 minutes. Simmer and stir until it thickens. Let cool for 20 minutes, then blend until completely purified.
• For the Szechuan Parmesan dry rub: Toast the peppercorns in a pan over medium heat until fragrant, being sure to avoid any charring or burning, then blend to a coarse grain. Mix together with the Parmesan, garlic powder and pepper flakes and store in a dry container.
• For the Szechuan garlic oil: Put oil, garlic and pepper in a pot over medium heat for about 20 minutes to allow flavors to infuse. Cool to room temperature, then store in a dry squeeze bottle.
• For the double fried wings: Heat the vegetable oil in a deep-fryer or Dutch oven to 350 degrees F.
• Combine the potato starch and 1 cup water in a bowl and mix thoroughly. Dip the wings into the slurry and then into frying oil. Cook for approximately 4 minutes. Take the fried wings out and put them back into the slurry, then fry again for approximately 3 minutes more.
• Toss a third of the wings in the buffalo sauce and a third in the teriyaki glaze. Lightly coat the remaining third of the wings in the Szechuan garlic oil, then sprinkle the Szechuan Parmesan dry rub over them.

BOURBON PEACH-APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 375°F.
• Rinse chicken all over in lime & orange juice.
• Pat chicken dry.
• Place chicken, breast side up, on rack in roasting pan.
• Combine all glaze ingredients in 1-quart saucepan.
• Cook over medium heat, stirring constantly, until butter is melted.
• Reserve 1/4 cup.
• Spoon remaining glaze over chicken.
• Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown.
• (If necessary, add water to basting juices to prevent burning).
• Loosely cover chicken with aluminum foil.
• Continue baking, basting occasionally, until chicken is no longer pink, about 30 to 45 minutes.
• Skim fat from pan juices.
• Combine pan juices with reserved glaze in 1 quart saucepan.
• Cook over medium-high heat until mixture comes to a boil, about 1-2 minutes.
• Serve with chicken.
• Garnish with parsley leaves, if desired.

BOURBON GLAZED CHICKEN AND PEACHES

Steps:

• mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
• heat a non stick grill pan coated with cooking spray over med hi heat.
• remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
• spoon sauce over chicken and peaches.

"MALL OF AMERICA BOURBON CHICKEN"

Steps:

• 1. Let's get started...heat oil in large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.
• 2. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
• 3. Add chicken and bring to a hard boil. Reduce heat and slowly simmer for 20-25 minutes.
• 4. Serve over hot rice, DIG IN and ENJOY with my compliments!