Reviewed: May 1, 2008

I tried all the bourbon chicken recipes online and made some adjustments here and there, but the flavor is always a little different from the bourbon chicken I have at malls. Luckily I found a good product online at bourbonchicken.com, and their sauces are awesome! Now I can save time preparing sauce ingredients, save money from buying bourbon chicken at the shopping mall, and have a great time doing grill with my kids. The flavor becomes so easy to achieve at home!

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eatmoreveggie

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Reviewed: Apr. 18, 2008

This was awesome! Except for halving the recipe and using turkey instead of chicken I followed it exactly. The flavors were wonderfully and it was extremely moist. My husband didn't even realize it was turkey until I told him. I will definately be making this again.

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PEW5186

Cooking Level: Intermediate

Home Town: Fort Recovery, Ohio, USA

Living In: Coldwater, Ohio, USA

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Reviewed: Mar. 15, 2008

My husband and I thought this dish was pretty good. I didn't have any ginger so I left that out. I let the chicken marinate for about 9 hours then I cooked it on the stovetop in my wok. I served it with rice and chinese vegetable mix. We will make this again! Also was a very quick dinner!

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DARENDA

Cooking Level: Intermediate

Living In: Pocahontas, Arkansas, USA

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Reviewed: Mar. 11, 2008

May or may not make it again. It was pretty good, not AWESOME though. I substituted minced onions for onion flakes, and I cubed the chicken before baking for 45 minutes. If I do it again, I'll bake for a half hour, and increase the time if needed. Bourbon wasn't overbearing, and it was sweet, but also not overbearing.

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Mommeee

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

This was the tastiest chicken I have ever made. The only modifications that I made were to use fresh garlic and onion powder instead of flakes. It came out so flavorful (I only marinated the breasts for about 2 hours. I Have never had the "mall" bourbon chicken that is so fondly spoken of in other reviews, so I had no expectations going in, lol. We will definately make this again!

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Mar. 7, 2008

Forget the bourbon and substitute with 2 cups white grape juice, then add 2 tablespoons sesame oil, and 2 tablesoons oyster sauce.

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neighborette

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Reviewed: Mar. 5, 2008

Two things terribly wrong with this recipe - cooking time and the onion flakes. Cooking time is much too long. One hour is about perfect with the chicken quite tender and tasty. Cook for 1.5 hours and it's quite a different story with the chicken dried out and tasteless. Don't use onion flakes! If you like the taste of onion then add it as onion powder because the flakes look very odd and unappetizing on the finished product that leads everyone to ask "What is this stuff?". Overall, there is much wrong with the recipe - soy sauce taste too strong, bourbon taste too strong, and sickly sweet at the same time. I don't know how to alter the recipe either except I'm tempted to add some chicken broth to mellow out the flavors. Don't think I will bother though. Instead I will try out some other recipes.

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Katzma2

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Reviewed: Feb. 27, 2008

I followed the adjustments made by others. Vanilla instead of bourbon, more brown sugar. My picky eating boyfriend loved it.

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Tiffany

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Reviewed: Feb. 25, 2008

Very much like Charlie Chiang's recipe.

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Robin

Cooking Level: Expert

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Reviewed: Feb. 24, 2008

Delicious! Squeeze some fresh orange over your rice for added taste bud pleasure!

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Pyewacket

Cooking Level: Expert

Home Town: Altus, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 23, 2008

I loved it and wouldn't change a thing! Husband said he could taste the alcohol and was too sweet, so that's why I rated a four. I'll definetly make again, but maybe when he's out of town...haha

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Beckalicious

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

I added more brown sugar and less bourbon (I used Jack Daniels). I used fresh onion and cooked the chicken on the stove with olive oil. I removed the cooked chicken and kept it warm in the oven. I added the marinade to the pan in which I cooked the chicken. I thickened it with cornstarch water. Served over rice with green beans on the side. It was a hit, but only because I read all the other reviews and modified the original recipe accordingly.

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asl40

Cooking Level: Expert

Home Town: Ligonier, Pennsylvania, USA

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Reviewed: Feb. 12, 2008

I've made this recipe twice. The first time was this summer and I cooked it on the grill after marinading. It turned out pretty well, but I oversaturated it with the bourbon sauce. The second time was just last night, and I made it as instructed (Only, I cut the chicken into pieces first). It turned out well, only I think I cooked the chicken for too long. Next time I’ll put it in for about a ¾ of the time.

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KB!

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Reviewed: Feb. 5, 2008

It is great! My whole family loves it! I make it every year for Mardi Gras....thanks for sharing!

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Linda Correia

Cooking Level: Expert

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Reviewed: Feb. 2, 2008

i tried this last night/ this morning and it came out pretty bad. French toast Chicken...... Need I say more??? Too much bourbon also ..

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Magali

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Reviewed: Jan. 27, 2008

I really liked this. I did add a little less bourbon. I also made it in a crock pot, though the next time I do that I will double the soy sauce and not use nearly so much bourbon! For the crock pot I also added rice in, which I liked though the rice was sort of lost in the liquid.

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mrsmaryj

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Reviewed: Jan. 27, 2008

This was awesome! We always make sure to marinade it overnight. Any less is not enough and any longer is too strong.

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EFFIE117

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Reviewed: Jan. 7, 2008

I tried this recipe, but took the advice of another user as she said her recipe was just like the Malls. Sorry to say it was not even close. it tasted like French Toast!! Thanks to my son loving French Toast he still ate the chicken. I am still on the hunt for the closest tasting recipe to the Mall as possible. So far, no luck!!!

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christyann

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 4, 2008

It was ok. Not my favorite but I may attempt to make again

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TheEngstroms

Cooking Level: Intermediate

Living In: Martinsville, Virginia, USA

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Reviewed: Jan. 4, 2008

Chicken was dry. I will follow others' suggestions next time and use dark meat. I modified the recipe a bit and followed others' tips when I cooked it. I mixed all the ingredients in a gallon sized zip-lock bag. Here are the following changes I made to the marinade: 2 tbsp vanilla extract 1/4 of minced onion 1 1/2 tsp garlic powder 1 cup brown sugar 50 ml bourbon whisky 1/2 cup soy sauce 1 tbsp grated ginger sliced chicken breasts I marinaded the chicken for 10 hours (overnight). Then I poured the entire mixture into a greased 9x13 baking dish and covered with aluminum foil for 1.5 hours at the suggested temp. (325F) The flavor was GREAT! But the chicken was still dry. I will definately use the marinade again for next time but with dark chicken meat.

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