Best Bourbon Peach Glazed Chicken Breasts Recipes

BOURBON PEACH GLAZED CHICKEN BREASTS RECIPE - (4.5/5)

Steps:

• Preheat oven to 425F. Line roasting pan with foil leaving 2-inch overhang, for easy clean up. In blender puree peach preserves, Bourbon and vinegar until smooth. In small saucepot over medium-high heat cook peach mixture until reduced and thickened, about 5 minutes, stirring occasionally. Remove from heat and reserve. Arrange chicken in prepared pan. Sprinkle with paprika, salt, cinnamon, garlic powder and cayenne. Roast 45 minutes or until meat thermometer reads 165F, brushing with reserved glaze several times during last 20 minutes of cook time.

BOURBON CHICKEN

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.

PEACH WHISKY CHICKEN

Steps:

• Preheat the oven to 300 degrees F.
• Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
• Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
• Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches.
• Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone¿ the sauce is beautiful and rich¿ and the peaches are soft (about 1 1/2 hours). That's how you know it's done!
• Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up.

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.

PAN ROASTED CHICKEN WITH BOURBON PEACH GLAZE

Steps:

• Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper.
• Heat oil in a cast iron or heavy nonstick skillet. Add chicken and cook through, browning on both sides, turning occasionally. Remove breasts and cover with foil to keep warm.
• Add onion to skillet and cook until caramelized, scraping the skillet gently to loosen crusted meat particles. Add remaining ingredients and cook to reduce to a saucy consistency. Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken.
• Great served over rice, mashed potatoes or noodles.

BAKED PEACH-BOURBON BBQ CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ketchup, brown sugar, bourbon, peach preserves, vinegar, Worcestershire sauce, mustard, steak seasoning, and liquid smoke flavoring in a saucepan over medium high heat. Bring to a boil and simmer for 5 minutes. Reserve half the sauce for later use.
• Place chicken on a sheet pan or broiling tray and brush sauce onto the chicken with a basting brush.
• Bake chicken in the preheated oven for 15 minutes, then flip chicken breasts over and baste with reserved sauce.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
• Broil chicken and continue to baste and flip the chicken every 3 minutes until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BOURBON-GLAZED GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill for indirect cooking. Carefully brush grill rack with vegetable oil. Place chicken, skin side down, on grill. Cover; cook 15 minutes. Turn chicken skin side up. Cover; cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
• In small bowl, mix remaining ingredients. Brush chicken with some of the glaze. Cover; cook 3 to 5 minutes, skin side down, until deep golden brown. Remove chicken from grill to platter. Brush with remaining glaze.