Best 2 Baked Bourbon Chicken Recipes

Indulge in the tantalizing flavors of Baked Bourbon Chicken, a culinary masterpiece that effortlessly combines the sweet, smoky, and savory notes of bourbon whiskey with the tender succulence of chicken. This delectable dish, presented in three variations – Classic, Dijon, and Honey Garlic – promises an explosion of taste that will satisfy even the most discerning palate.

The Classic Baked Bourbon Chicken is a timeless recipe that showcases the harmonious blend of bourbon, soy sauce, brown sugar, and Worcestershire sauce, creating a marinade that infuses the chicken with incredible flavor. The Dijon Baked Bourbon Chicken takes a sophisticated turn with the addition of Dijon mustard, lending a tangy and slightly spicy twist to the marinade. Meanwhile, the Honey Garlic Baked Bourbon Chicken offers a sweet and savory symphony, where honey, garlic, and bourbon come together to create a glaze that caramelizes the chicken to perfection.

Each variation of Baked Bourbon Chicken is meticulously crafted to ensure an unforgettable culinary experience. The chicken is marinated in its respective flavorful concoction, allowing the ingredients to penetrate deep into the meat, resulting in a tender, juicy, and incredibly flavorful dish. Whether you prefer the classic simplicity of the Classic Baked Bourbon Chicken, the refined elegance of the Dijon Baked Bourbon Chicken, or the sweet and savory allure of the Honey Garlic Baked Bourbon Chicken, you are guaranteed a culinary journey that will leave you craving for more.

Prepare to tantalize your taste buds and embark on a flavor-filled adventure with Baked Bourbon Chicken. With its ease of preparation and incredibly delicious results, this dish is sure to become a staple in your culinary repertoire, impressing friends and family alike.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED BOURBON CHICKEN

Baked Bourbon Chicken image

This is rich-tasting but fairly simple to make. I got this recipe from the Houston Chronicle sometime in the early 1990s. It was submitted by a retired chef named Ken Olszewski in response to a reader request or a recipe challenge. I like to garnish this with parsley so I can sing "parsley, sage, rosemary, and thyme" while I am cooking.

Provided by Nose5775

Categories Chicken

Time 1h21m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2-3 lbs chicken pieces, bone-in or 1 frying chicken, cut up
3 cloves garlic, minced
1/8 teaspoon cayenne pepper
3 tablespoons dark brown sugar
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1 tablespoon flour
salt
3/4 cup Bourbon

Steps:

Preheat oven to 350 degrees.
Brown chicken in skillet.
Remove chicken from skillet and place into a baking dish.
In the same skillet, combine garlic, cayenne, sugar, salt, sage, rosemary, thyme, and flour.
Add bourbon and whisk to combine.
Remove from heat.
Pour sauce over chicken in baking dish.
Cover dish and place in oven.
Bake 1 hour or until juices run clear.

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!!!

Tips:

To ensure the chicken is evenly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have bourbon, you can substitute it with an equal amount of white wine or chicken broth.
For a crispier chicken, broil it for a few minutes at the end of the cooking time.
Serve the chicken with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Leftover baked bourbon chicken can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

This baked bourbon chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and juicy, and the bourbon sauce is sweet and savory. This dish is sure to be a hit with your family and friends.

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