Bourbon Chicken
Bourbon Chicken
Ingredients
For the Chicken
- 2 pounds chicken thighs, boneless, skinless
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
For the Bourbon Sauce
- 1/3 cup soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1/2 cup apple juice
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- 1/3 cup light brown sugar, packed
- 1 inch fresh ginger, grated
- 3 garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
Instructions
- 1
In a medium bowl, whisk together the soy sauce, hoisin sauce, ketchup, apple juice, 1/4 cup water, apple cider vinegar, light brown sugar, grated ginger, and minced garlic. Set this bourbon sauce aside.
⏱️ 5 min
- 2
Pat the chicken thighs dry with paper towels. Season both sides of the chicken thighs generously with onion powder, garlic powder, paprika, and black pepper, ensuring they are evenly coated.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken thighs to the skillet. Cook for 3-4 minutes per side, until browned. The chicken does not need to be cooked through at this point. Remove the chicken from the skillet and set aside on a plate to rest.
⏱️ 8 min
- 4
Reduce the heat to medium. Pour the prepared bourbon sauce into the skillet, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon or spatula. Bring the sauce to a simmer and let it reduce by half, about 5-7 minutes, stirring occasionally.
⏱️ 7 min
- 5
While the sauce is reducing, in a small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Once the sauce has reduced, slowly whisk the cornstarch slurry into the simmering sauce. Continue to whisk until the sauce thickens to your desired consistency.
⏱️ 3 min
- 6
Return the browned chicken thighs to the skillet with the thickened sauce. Reduce the heat to low, cover, and let the chicken simmer in the sauce for an additional 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 7 min•🌡️ 165
- 7
Serve the Bourbon Chicken hot, garnished with fresh chopped green onions or sesame seeds if desired. It pairs wonderfully with steamed rice or noodles.
Kitchen Tools
Nutrition Facts (per serving)
Bourbon Chicken
For the Chicken
- 2 pounds chicken thighs, boneless, skinless
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
For the Bourbon Sauce
- 1/3 cup soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1/2 cup apple juice
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- 1/3 cup light brown sugar, packed
- 1 inch fresh ginger, grated
- 3 garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
Instructions
- 1
In a medium bowl, whisk together the soy sauce, hoisin sauce, ketchup, apple juice, 1/4 cup water, apple cider vinegar, light brown sugar, grated ginger, and minced garlic. Set this bourbon sauce aside.
⏱️ 5 min - 2
Pat the chicken thighs dry with paper towels. Season both sides of the chicken thighs generously with onion powder, garlic powder, paprika, and black pepper, ensuring they are evenly coated.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken thighs to the skillet. Cook for 3-4 minutes per side, until browned. The chicken does not need to be cooked through at this point. Remove the chicken from the skillet and set aside on a plate to rest.
⏱️ 8 min - 4
Reduce the heat to medium. Pour the prepared bourbon sauce into the skillet, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon or spatula. Bring the sauce to a simmer and let it reduce by half, about 5-7 minutes, stirring occasionally.
⏱️ 7 min - 5
While the sauce is reducing, in a small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Once the sauce has reduced, slowly whisk the cornstarch slurry into the simmering sauce. Continue to whisk until the sauce thickens to your desired consistency.
⏱️ 3 min - 6
Return the browned chicken thighs to the skillet with the thickened sauce. Reduce the heat to low, cover, and let the chicken simmer in the sauce for an additional 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 7 min•🌡️ 165 - 7
Serve the Bourbon Chicken hot, garnished with fresh chopped green onions or sesame seeds if desired. It pairs wonderfully with steamed rice or noodles.