Best Honey Bourbon Chicken Pops Recipes

HONEY BOURBON CHICKEN

Honey Bourbon Chicken image

I made this chicken for my family for dinner one night after being asked to make it by my mother. It makes brown rice much more tasty when the sweet sauce soaks into it. Perhaps adding green onion to this would be great.

Provided by MizEmerilLagasse

Categories Chicken Breast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup low sodium soy sauce
1 cup bold coffee
1/4 cup apple cider vinegar
1/2 cup honey
1/2 cup brown sugar
1/2 cup Bourbon (I like J. D.)
1 tablespoon blackstrap molasses
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons crystallized ginger (optional)
3 tablespoons cornstarch
3 tablespoons water
6 -8 boneless skinless chicken breasts
salt and pepper

Steps:

In a medium sauce pan, mix together the first 9 ingredients.
Simmer on medium for 1 hour.
Stir together corn starch and water and add to the still simmering bourbon sauce.
Leave on medium heat which preparing chicken.
Cut chicken into 3/4-inch cubes.
Season with salt and pepper liberally.
Heat a large, heavy bottomed, saute pan on high that has been sprayed with cooking spray.
When it is smoking add chicken.
Brown chicken on both sides and then add bourbon sauce.
Let simmer for 2 minutes and serve.

Nutrition Facts : Calories 397.7, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 1563.4, Carbohydrate 51.8, Fiber 0.5, Sugar 43.6, Protein 27.5

HONEY BOURBON CHICKEN

Honey Bourbon Chicken image

Once upon a time I swear I had a honey bourbon chicken wing recipe in this cookbook, but I seem to have lost it, so I had to make it up again as best as I could remember. Needed a BBQ meat dish for a Christmas do and thought this would be a good treat. Prep time doesn't include marinade time or final cooking time!

Provided by BeckyMonster

Categories Chicken Thigh & Leg

Time 20m

Yield 8-10 drumsticks, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

8 -10 chicken drumsticks
1/2 cup Bourbon (I used 2 airplane bottles)
3/4 cup orange juice (I used pulpy fresh squeezed, use whatever you like)
1/4 cup honey (or more)
2 tablespoons soy sauce
3 large garlic cloves
1 tablespoon fresh ginger (I used a knob about the size of my thumb)
3 green onions

Steps:

Make sure the chicken is fully thawed. I bring it home and start on this right away. Put the chicken into a large ziploc bag. I like to use a bag as you can move stuff around better than with a bowl.
Add the orange juice and honey to a saucepan and heat slowly to warm while stirring. DO NOT allow to bubble or boil. You pretty much just want the honey to melt into the juice.
Using a garlic press (or a grater) crush the cloves into the honey-juice mixture while stirring.
Slice the ginger into pieces small enough to fit in the garlic press. Using the same garlic press put sliced pieces of ginger into the press and crush into the stove top mixture. Or grate them is you find crushing too hard.
I pick out the crushed bits of ginger and garlic and put them into the mixture as well. Use more ginger if you like ginger and less if you don't. I didn't use very much as the people who will be eating this don't care for ginger as much as I do.
Pour the warm honey-juice-garlic-ginger mix into the ziploc bag on top of the chicken. I feel the bottom of the sauce pan before I pour. You should be able to touch it so that the mix wont melt the bag. If it is too hot let it cool a little bit.
Add 2 table spoons of soy sauce on top of the chicken marinade mix.
Chop the green onions and add to the bag.
Using your hands on the outside of the bag make sure all the meat is coated and the soy and green onions are mixed up as well.
Put the bag in the refrigerator and bring it out when ready to cook. After a few hours you can freeze the mix in the bag if you like as well.
You can allow this to marinate for a few hours or more than a day. If you are planning on cooking the chicken in a pan in your oven a few hours should be all you need. If you are planning on grilling I would advise longer.