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Bourbon Chicken

Read Reviews (333)

"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!" — Lucy Loo

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How to Bone a Chicken Breast

Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion

1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder

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Directions

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.

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Footnotes

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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Reviews More Reviews

Most Helpful Positive Review

Jan 22, 2007

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!!

—Alicia

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Most Helpful Critical Review

Dec 27, 2003

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!

—KW

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443 Ratings

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Jan 01, 2008

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.

—SUZINOHIO

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Sep 11, 2003

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.

—Navy_Mommy

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Apr 03, 2007

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.

—Sheri

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Apr 05, 2007

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.

—TUNISIANSWIFE

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Oct 21, 2005

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.

—KITTLES1

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May 03, 2003

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.

—domesticbliss

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Nutrition

Calories
313 kcal
16%

Carbohydrates
31.2 g
10%

Cholesterol
68 mg
23%

Fat
1.5 g
2%

Fiber
0.5 g
2%

Protein
29.3 g
59%

Sodium
1664 mg
67%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bourbon Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 313
Calories from Fat: 14

% Daily Value *
Total Fat 1.5g 2 %
Saturated Fat 0.4g 2 %
Cholesterol 68mg 23 %
Sodium 1664mg 67 %
Potassium 437mg 12 %
Total Carbohydrates 31.2g 10 %
Dietary Fiber 0.5g 2 %
Protein 29.3g 59 %
Sugars 27.9g
Vitamin A < 1 %
Vitamin C 5 %
Calcium 6 %
Iron 17 %
** Thiamin 11 %
Niacin 151 %
Vitamin B6 46 %
Magnesium 18 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.