Reviewed: Jul. 28, 2006

Very yummy! It worked out great to do this in my crockpot using chicken breasts. However, next time I think I'll use chicken thighs...their juicier. I added a little more brown sugar and less bourbon than it called for and since I was out of dried onion I used a whole packet of onion soup mix. It was heavenly!

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EyeLean

Home Town: Dallas, Oregon, USA

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Reviewed: Jul. 19, 2006

I am a vegetarian, so I did not try this recipe, but when I made it for my boyfriend he said it tasted too much like bourbon, and nothing like the "bourbon chicken" you usually get when you go out. He would not eat it.

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TDCROFT

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 10, 2006

Ive used this recipe for the last couple of years, and have always used chicken thighs(usually the big pkg). I put all the ingred. in a crockpot(which from what I remember no other reviewers have done), and cook on slow for 8 hours. It comes fall of the bone tender. The only 2 things I have tweaked abit is that I have added alittle more brown sugar and garlic. After the 8 hours of being in the crockpot - ITS WONDERFUL - I place 2 thighs on a bed of white rice then drizzle the left over sauce over the top. Its the most asked for recipe from my family and friends. Diffently a keeper. Thanks Lucy!!!

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TAMMYGR8T1

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jul. 10, 2006

I love bourbon chicken, and I've tried about 5 other recipes from the Internet, and NONE come close to 'the mall' chicken. This recipe was nothing like I expected. Do yourself a favor: Get in your car and spend the $4 for a plate of the real stuff!

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CareyLee

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: Round Lake, Illinois, USA

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Reviewed: Jul. 6, 2006

This is a good recipe. I was looking for something that you'd find at the restuarant and this is good to work from. I think instead of packing the sugar it should be in your cup lightly. And I think I will add alittle bit of h20 next b/c it was very salty due to the soy and alittle dry, even with all the basting.

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Linda

Cooking Level: Intermediate

Home Town: Monroe, New York, USA

Living In: El Paso, Texas, USA

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Reviewed: Jun. 22, 2006

I made it with stew meat and it came out very moist, but salty

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SMEGS1018

Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA

Living In: Hackettstown, New Jersey, USA

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Reviewed: Jun. 16, 2006

I used the marinate for kebabs on the grill. Turned out wonderfully. My husband thought maybe a little cayenne would be good but I am really not so sure.

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mdunzy

Cooking Level: Intermediate

Home Town: Dover, New Jersey, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 4, 2006

This recipe is wonderful! I served this at a recent get-together and everyone wanted the recipe. I served it over fried vegetable rice and used the extra sauce for more flavor.

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joyful

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Reviewed: May 2, 2006

I made this dish last night. It was not bad at all. Next, time I make, I think I will add more brown sugar and a little less Soy Sauce.

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Chef Boyarfaye

Cooking Level: Expert

Home Town: Severn, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Apr. 29, 2006

So easy! And great taste all the way through the chicken. :-)

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KTBoarding03

Cooking Level: Beginning

Living In: Wenatchee, Washington, USA

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Reviewed: Apr. 22, 2006

I liked this recipe, but I LOVED it when I used salmon instead of chicken. I had been looking a long time for Bourbon Salmon and this is perfect. Difference: requires only 30 minutes of marination and broil for 5-10 minutes.

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CMWOOTEN44

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Reviewed: Mar. 23, 2006

I marinated 2 chicken breasts (cut into bite size pieces) for about 3 hours in plastic storage bag. I poured the marinade into a small pot to boil, and I poured the chicken in a large saute pan coated with olive oil. After chicken was cooked, I added chopped onions, bell pepper, celery, and garlic. Then I added cooked rice and boiled marinade. Mixed well. Then I threw in a beaten egg to bring it all together. Now serve to the masses. Delicious alternative. Note: I did use a little less bourbon and soy sauce. Also, I added a pinch of crushed red pepper. Next time I will use dark meat, and maybe I'll follow the recipe.

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READY2BAKE

Cooking Level: Intermediate

Home Town: Vacherie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Mar. 14, 2006

I made this for mu husband's birthday and he said he liked it, but his expression didn't. I made it without the bourbon as some reviewers said and the result was very very salty. I also fried it instead of baking and added green onions to the marinade and as a garnish afterward. While pan frying, the brown sugar carmelized and smelled liek it was burning. It didn't taste burnt but I son't think I'll try it again... Not at all like the stuff in the mall. Maybe if I would have added the bourbon, it would have been better... I'lll never know.

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Jaime Salo

Cooking Level: Intermediate

Living In: New York Mills, Minnesota, USA

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Reviewed: Mar. 12, 2006

I read the reviews before I made it so I added a little more brown sugar, but I used light brown sugar. Also, I used fresh onions and garlic. I didn't think it was strong at all, in fact it was a hit! I will definately make it again soon.

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LISAINTU

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Reviewed: Mar. 11, 2006

Very easy and tasted good. I made a few changes. I used fresh onion and garlic and 1/8 cup of bourbon and only marinated it for a couple of hours and I served it with rice. My husband loved it and the kids ate it too.

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SAMERMOMIE

Cooking Level: Expert

Home Town: Woodbine, Iowa, USA

Living In: Persia, Iowa, USA

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Reviewed: Mar. 7, 2006

This was pretty good. If I make it again I will definitely reduce the bourbon just a little bit and not bake it quite as long.

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Missy

Cooking Level: Beginning

Living In: Anderson, Indiana, USA

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Reviewed: Mar. 5, 2006

It was very good and the whole family enjoyed it. I think the marinade was a little strong and would use a little less Bourbon next time.

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Paul & Dot

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Feb. 26, 2006

this turned out really good. I ued cheap "gut rot" whiskey and it didn't overpower at all. I cooked on the stovetop and reserved liquid to add at end. will surely make again.

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geekOphile

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 15, 2006

I found the name of this to be deceiving...maybe it should say Asian in the title because this definitely has the same flavor as the chicken at my local Japanese steakhouse. It wasn't too bad, but it wasn't at all what I expected. I didn't care for the intensely sweet flavor.

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Jennifer W

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2006

This was awesome. I used fresh onions,garlic and ginger. I had read all the other reviews about the bourbon and I did use it all. It came out really good. I did it like a stirfry with some broccoli and rice. Terrific. I really loved this recipe. I will use it again. Thank Lucy for sharing

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