A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!

Bourbon Chicken

chicken breast

ginger

soy sauce

onion

brown sugar

bourbon

garlic powder

Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.


Preheat oven to 325 degrees F (165 degrees C).


Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.


This was pretty fantastic on it's own, but wasn't like it is in the mall. I tweaked it a little and it was almost exactly what I get at the mall. I used 2 ounces of soy sauce and 1/4 cup more brown sugar. I used dark brown sugar. You couldn't even taste the bourbon. Absolutely mouth watering delicious!!

I was excited to find a Bourbon Chicken recipe with simple ingredients, as well as good reviews overall. On my second trial of this dish, I did, however, make some changes I believe for the better. 
First, used boneless skinless thighs (a bag of frozen chicken thighs, like Tyson). I doubled the marinade with the mesurements as writen, but then added about 3 tablespoons of oil (peanut), and topped off the brown sugar to 1 1/2 cup total. I also threw a few dashes of crushed red pepper, just for some contrast.
Alot of reviewers said that the liquor taste was very strong, well I have a tip to try next time; you can subsitute Vanilla Extract(the cheap kind works best) for the bourbon. I personaly don't care for he taste of liquor, also this is what they use in the Mall. Tenderize and marinade in the fridge overnight in a gallon ziplock bag.
As far as the cooking, I used the same time & temp, but covered the pan with foil until the last 15 or 20 minutes. This gave the chicken a great color and taste. The oil also helped with the browning. Serve the remaining sauce from the bottom of the pan with the chicken over rice or mashed potatoes. 
I hope these tips will inspire you to make this dish your own too.

This recipe is not bad.  It just needs some adjustments to work.  I read a lot of the reviews before I made it and decided on several changes.  
I chunked the chicken before placing in the marinade.  I also marinaded for about six hours rather than overnight.  
Because I wasn't sure how it would turn out I only bought an airplane size bottle of bourbon.  Turns out that is about a 1/4 cup.  I didn't think the alcohol taste was too strong.  I also added an extra 1/4 cup of brown sugar.  I didn't have dried onion or garlic powder on hand so I used fresh grated onion and a clove of chopped garlic.  
I decided to stir-fry the meat and it worked out wonderfully, however be careful not to over cook the chicken.  I also boiled the sauce to reduce it.  I let it cook for about 15 minutes at a hard boil and I still thought it was too runny.  Next time I won't cook down all the sauce, it made a lot.
I served the chicken with white rice and steamed veggies.  It turned out sweet and had a taste similar to Hawaiian style Teryaki.  Since I have never had Bourbon Chicken from the mall I can't really compair.  My husband who isn't a fan of Asian food and my one year old daughter both really liked the chicken.  I will make this again.

thisnrecipe is definetly a keeper.  My family loved it.  The only changes I made were I chunked the chicken instead of whole breasts, I used 1/4 cup of bourbon and a few extra tablespoons of brown sugar.  By chunking the chicken it cuts the cooking time in1/2.  It only took about 30 minutes.  This one is a favorite for us.

If you have been to the Cajun Grill or Asian Chao this recipe does not come close. I have tried every recipe on the Internet for this dish have yet to find any recipe close to the fast food chains. I found this recipe definately to have too much of the bourbon in it. The second time I used this recipe I reduced the bourbon and still found it to be too much. I have since found out that mall version of this recipe does not use bourbon at all!

this is so incredibly easy but packed with flavor.  My oven went on the fritz so I had to do this on the stovetop.  I cut into thin strips and used fresh grated ginger, and 2 cloves crushed garlic.  Omitted the powders.  sauteed a large onion and added the meat and marinade.  Thickened with a little cornstarch. Served over basmati rice seasoned with saffron and peas.  This has a wonderful flavor.  I was leary of the amt. of brown sugar but although it is sweeter, it is not sickening.  This tastes sort of like General Tsao's but just has a unique flavor all its own due to the bourbon.  Now I know what to do with the big bottle of bourbon I bought by mistake.  Thanks for this super easy recipe packed with flavor.

I made this for my husband and I and another couple. I cut up 8 boneless breasts (smaller Tyson ones) into bite-sized pieces and marinated over nite and then baked it as instructed and it was delicious. We ate it all served over rice. I was embarrassed that I didn't have more to serve! The bourbon taste wasn't too strong - maybe because I baked it long enough. Yummy.

If you are looking to duplicate the bourbon chicken found in the malls this is not it. But this is still a very good recipe.

This was VERY good. I used boneless skinless chicken breasts and let it marinate for 1 1/2 days. I did cook the chicken too long. I would also cut back a little on the soy and bourbon. I think 1 hour would have been more than enough. This tastes VERY close to my favorite bourbon chicken served at The Big Easy. I'll definitely make this again.

Whiskey lends a hand in this sweet and savory marinated chicken.

bourbon chicken

Servings: 4

Cost: $17.26 /serving

Author : Lucy Loo

Ingredients

Instructions

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