Sweet Bourbon Chicken with Rice

By Wednesday, September 3, 2014

Put bourbon in ANYTHING and I automatically want it.Bourbon Chicken

Seriously. I don’t care if it’s breakfast. I want it all the time.

But really, there are perfectly acceptable and desirable ways to have bourbon for breakfast.

Like this Bourbon Banana & Walnut French Toast.

Or these Bourbon Bacon Pecan Sticky Buns.

Or these Pumpkin Bourbon Pancakes. To name a few.

Bourbon Chicken

And now I am totally and definitely going to have to post a roundup of all the ways to have bourbon for breakfast.

Surprisingly, this recipe is NOT breakfast. But you can have it for breakfast. It’s tempting.

Let’s talk about how much better thighs are than, say, any other part of a chicken? They’re cheaper, unreal flavourful, and so versatile. They have all the moisture and tenderness I find is missing from breasts, for example.

This recipe is yummy and the chicken falls apart in your mouth. Love when that happens.

Sweet Bourbon Chicken with Rice

Yield: 2


  • 1 lb chicken thighs
  • ½ cup soy sauce
  • ¼ cup peanut oil
  • ¼ cup white vinegar
  • ¼ cup bourbon
  • ¼ cup packed brown sugar
  • 1 tbsp minced ginger
  • 4 tsps minced garlic
  • 4 green onions, sliced
  • Cooked rice for two people


  1. As early as you can before cooking, mix the soy sauce, oil, vinegar, bourbon, garlic, ginger and sugar in a bowl and marinate the chicken for as long as possible (overnight would be ideal, but an hour will do). To cook, bake the chicken (uncovered) in the marinate at 350 degrees for 45 minutes, turning the pieces ever 15. Broil at the end to get a golden brown exterior on the chicken. Top with green onions and serve over cooked rice.
  2. Adapted from Pinch of Yum

Bourbon Chicken

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