Best Bourbon Street Chicken Recipes

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.

CROCK POT BOURBON STREET CHICKEN

Steps:

• 1. Cut chicken breast into bite size pieces and add to crock pot.
• 2. In a medium bowl add the remaining ingredients and whisk until well blended; pour over the chicken in the crockpot and give a quick stir.
• 3. Cook on low for 8 hours or 4 hours on high. Serve over steamed Jasmine Rice with a side of steamed broccoli and carrots.
• 4. Will post an actual picture later. My camera battery died last night before I could get a picture of finished product. ;(

BOURBON STREET CHICKEN RECIPE - (4.4/5)

Steps:

• In a small mixing bowl, whisk together the apple juice, ketchup, vinegar, ginger, garlic, brown sugar, granulated sugar, soy sauce, water, black pepper and crushed red peppers to taste. (Do not add any salt since soy sauce is plenty salty.) Set aside. Heat a large skillet (that has a cover) over medium-high heat; when hot, add the olive oil and smear around with the back of a spoon to coat the bottom of the skillet evenly. Add chicken thighs; cover skillet and lightly brown on both sides. Drain off any fat off, if needed. Add the bowl of sauce to the chicken and cook, uncovered, until sauce is reduced and thickened and chicken is done, basting and flipping chicken frequently. Garnish if desired with sesame seeds and serve hot with fried, white, or brown rice. (Shown with vegetable fried rice from the nearby Chinese restaurant).

GOLDEN CORRAL BOURBON STREET CHICKEN (REDUCED CALORIE)

Steps:

• Whisk together the soy sauce, sweetener, garlic powder, ginger, onion flakes, bourbon and the 1/4 cup chicken broth (put the 2 tablespoons of chicken broth aside for later). Pour over the chicken pieces in a bowl and marinate in the refrigerator for 4 hours, stirring occasionally.
• Preheat the oven to 350°F.
• After the chicken has marinated, transfer it to a metal baking pan or an iron skilled and arrange the pieces in a single layer. Pour any marinade left in the bowl over the chicken pieces and bake for 1 hour, stirring and basting with marinade about every 10 minutes.
• When the chicken is cooked through, transfer it to a plate and keep it warm. Place the baking pan or skillet over a stovetop burner and deglaze the pan over medium heat using the 2 tablespoons chicken broth.
• Add the chicken to the baking pan or skillet and simmer for 5 minutes. Serve warm.

CROCK POT BOURBON STREET CHICKEN

Steps:

• 1. Whisk all ingredients into crock pot and add chicken.
• 2. Cook on low for 8 hours or high for 4.
• 3. Serve over rice or mashed potatoes.

BOURBON STREET CHICKEN

Steps:

• 1. Mix all ingredients except chicken, olive oil, and butter. Set aside.
• 2. Place oil and butter in large saute pan and get it hot. Sear the chicken skin side down until browned. Turn the chicken and brown the other side.
• 3. Pour sauce over the chicken and cook until chicken is done. Serve sauce over chicken.

GOLDEN CORRAL BOURBON STREET CHICKEN SECRET RECIPE RECIPE - (4.7/5)

Steps:

• 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°F for one hour in a single layer, basting every ten minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add tablespoons white wine. Stir and add chicken. Cook for one minute, then serve.

BOURBON STREET CHICKEN

Steps:

• Heat oil in skillet & add chicken. Cook over medium heat until browned. Remove chicken from skillet & add remaining ingredients, heating over medium heat until well blended & dissolved. Add chicken back to skillet & bring to a hard boil until sauce is thickened. Serve over rice.