Named after the bourbon whiskey (one of the ingredients you will need for this recipe) and after Bourbon Street in New Orleans, Louisiana, bourbon chicken is an extremely popular dish in the United States, but it’s not as common in Europe or elsewhere. Usually sold as a Cajun-style meal in malls all over the States, bourbon chicken is actually not a genuine Creole or Cajun recipe. This tasty kind of chicken is also sold in most chinese take-away restaurants (even though chinese rarely use bourbon as a component), a bit like sweet and sour chicken. Bourbon chicken is amazingly sweet and spicy without being too hot, so if you are not a big fan of chiles and other spices, then this recipe might suit you well. When I cook it, I usually put 4 crushed flakes of red pepper, but even just 2 or 3 of them could be enough, depending on your personal taste. If you have guests around, 2 flakes will be good without risking of making the dish too hot.
1½ lbs. chicken thighs
½ cup low sodium soy sauce
¼ cup oil
¼ cup vinegar
¼ cup bourbon
¼ cup brown sugar
1 tablespoon sliced fresh ginger
4 cloves garlic, crushed
4-5 green onions, sliced
The night before serving your chicken bourbon, combine the soy sauce, bourbon, olive oil, vinegar and brown sugar in a bowl. Whisk all these ingredients until they are perfectly combined, then place the chicken pieces in a casserole with high sides and pour your sauce over the chicken. Add the garlic cloves, ginger and half of the sliced green onions. Cover the casserole and let the chicken marinate overnight or at least for a few hours.
When the chicken is well marinated, preheat the oven to about 350°, then uncover the chicken and bake it for 45 minutes, turning the chicken upside down every 10 minutes, so it can bake in the sauce on both sides. When the chicken is cooked, set the oven temperature to broil and back for an extra 5-10 minutes so the exterior results nice and browned. Serve your bourbon chicken with extra sauce and green onions.