Wolf's Bourbon Chicken

Wolf's Bourbon Chicken
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    4 hrs 20 mins
  • SERVING
    4 People
  • VIEWS
    78

Succulent chicken morsels, marinated in a rich bourbon glaze with hints of ginger and garlic, then baked to caramelized perfection. This is pure comfort food elevated.

Ingridients

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Nutrition

  • Carbohydrate
    32 g
  • Cholesterol
    59 mg
  • Fiber
    1 g
  • Protein
    24 g
  • Saturated Fat
    1 g
  • Sodium
    1861 mg
  • Sugar
    28 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 4 hrs In a 9x13 inch baking dish, whisk together the soy sauce, brown sugar, garlic powder, ground ginger, dried minced onion, and bourbon. Add the chicken pieces and stir to coat evenly. Cover and refrigerate, stirring occasionally, for at least 4 hours, or preferably overnight. (4+ hours)

Image Step 02
02 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 03
03 Step

Recipe View 1 hrs Uncover the chicken and place the baking dish in the preheated oven. Baste the chicken with the marinade every 10 minutes. Bake until the chicken is cooked through and the juices run clear, about 1 hour. (60 minutes)

Image Step 04
04 Step

Recipe View 5 mins Remove the cooked chicken from the baking dish. Carefully pour the pan juices and browned bits into a skillet. Stir in the dry white wine. Cook over medium heat, stirring constantly, until the sauce has reduced slightly and thickened, about 5 minutes. (5 minutes)

Image Step 05
05 Step

Recipe View 1 mins Return the chicken to the skillet and stir to coat with the reduced sauce. Heat for 1 additional minute to warm the chicken through. (1 minute)

For a richer flavor, use dark brown sugar.
If you don't have white wine, a splash of chicken broth works in a pinch.
Serve over rice or noodles for a complete meal.
Garnish with sesame seeds and chopped green onions for a restaurant-worthy presentation.
Marinating the chicken for a full 24 hours intensifies the flavor significantly.

Eryn Mccullough

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 26 Ratings)
Total Reviews: (5)
  • Tyson Jaskolski

    The sauce is amazing! I doubled the recipe and it was gone in minutes.

  • Raegan Gerlach

    Absolutely delicious! The bourbon flavor really comes through.

  • Marjory Gibson

    I added a pinch of red pepper flakes for a little heat and it was perfect.

  • Bernard Dubuque

    My family loved it! I used a cheaper bourbon and it was still great.

  • Robbie Blick

    Easy to follow recipe and a huge hit!

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