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Mildly Sweet Whiskey Chicken

Mildly Sweet Whiskey Chicken

AgileMJOLNIR

"A quick whiskey chicken that has so many uses, whether by itself, over rice, or in pasta. A great dinner or lunch meal. Again it's best to BBQ the chicken, and you can remove the garlic cloves if desired; they are only there to leech flavor into the sauce."
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Ingredients

45 m servings 324 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Season chicken thighs with salt and pepper.
  3. Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
  5. Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
  6. While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
  7. Pour the mushrooms and sauce over the chicken strips and toss to coat.

Footnotes

  • Cook's Notes:
  • Try apple juice instead of pineapple for a less-sweet version.
  • For a thicker sauce, whisk 1/4 cup water and 2 tablespoons cornstarch together and stir into the sauce while it simmers.

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Reviews

Read all reviews 5
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I was trying to replicate a sweet whiskey sauce that a local restaurant uses for their chicken sandwich. I found this recipe and thought it might be close. There are a few things I did different...

WOW! Made this exactly as receipe called for. We used Jack Daniels Honey Whiskey for the bourbon whiskey. We made rice and grilled veggies (a blend of green peppers, onions, carrots, & brussel ...

I will give this a solid four stars. I did not have fresh mushrooms available so I used canned. Better than no 'shrooms! Next time we will definitely serve this over hot rice.

GREAT taste! Made this last night with a few substitutions. Didn't have pineapple or apple juice so used white cranberry juice and the new Apple Crown. Everyone loved it! My wife, who doesn'...

Very good! I added the cornstarch as I like my sauces thick and I used chicken breast but otherwise followed the recipe. Next time I will grill whatever veggies I have on hand and try a little...

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