Reviewed: Mar. 9, 2013

Loved this recipe. I cooked it for 1 hour, 45 minutes. It turned out great. I followed the suggestions & used a really good bourbon.

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Reviewer:

Laura K.

Reviewed: Jan. 15, 2013

We loved the flavors and versitility of this recipe. We didnt have Burbon so I used Maple Crown. We also dont like chicken breasts so I used legs. The marinade was great and we will be making this again. Next time with boneless thighs., Cant wait

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Reviewer:

YOURDESTONIE

Cooking Level: Intermediate

Living In: Swannanoa, North Carolina, USA

Reviewed: Sep. 24, 2012

This was a easy weeknight meal enjoyed by all, including my four year old. I used whole boneless, skinless thighs and put them in the marinade before work, then when I got home I threw it in the oven with a simple rice pilaf, and dinner was on the table in an hour. I skipped the step of transferring to a skillet and adding the wine at the end because it just seemed like extra dishes to wash! I may try adding just a little corn starch to the sauce next time, so it will thicken slightly in the oven.

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Reviewer:

kconard

Cooking Level: Expert

Reviewed: Aug. 27, 2012

Outstanding! Used Wild Turkey...I also use fresh garlic and onion. We're going to cook it up on the grill next time, as well as trying the sauce out on wings. Wild Turkey all the way Baby!

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Reviewer:

Sara Ann

Cooking Level: Expert

Living In: West Bend, Wisconsin, USA

Reviewed: Feb. 23, 2012

The reviews that state that the alcohol taste is too strong, are probably using a house whiskey. A good name brand should be used to produce a better result. This could be why the ratings are on opposite ends of the scale. I have used Crown because the dish come out tasting great, and I take pride in my culinary creations. I have also used Jameson and gotten excellent results. If Old Crow brand is chosen, even if it is their best 7 day old, I cannot vouch for the results. ;-) Happy Day!

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Reviewer:

Bruce "Werewolf" McLaren

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

Reviewed: Feb. 21, 2012

Absolutely love this, better even than my favorite restaurant's version. I only had time to marinate for 1 hour, and then I kind of stir fried it on the stove top instead of oven baking. Just added a bit of corn starch at the end to thicken sauce a bit and omitted the wine. Wonderful recipe!!!

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Reviewer:

margiemw

Reviewed: Feb. 9, 2012

I did not care for this recipe. Who cooks chicken for an hour? I made this EXACTLY as written, despite my better judgement. Chicken was dry, tough. Sauce tasted like soy sauce with extra salt in it. After baking, there remains little (if any) liquid to combine with the wine. Compete waste of bourbon.

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