Bourbon Grilled Chicken
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Bourbon Grilled Chicken
You can use chicken breast or thighs for this recipe.
Equipment
- Skillet or Sauce Pan
- Grill
- Grater
Ingredients
- 1 Tablespoon Sesame Oil
- 2 Cloves Garlic Minced
- 1 Teaspoon Ginger Freshly grated or minced
- ⅓ Cup Bourbon Four Roses or Woodford Reserve
- ⅓ Cup Low-sodium Soy Sauce
- ¼ Cup Brown Sugar
- 2 Tablespoon Apple Cider Vinegar
- 2 Tablespoon Hoisin Sauce
- 1 Teaspoon Cornstarch
- 1 ½ Pounds Boneless Skinless Chicken Thighs
Instructions
- Add oil to skillet over medium-low heat. Allow to oil to get hot.
- Add ginger and garlic and cook for about 30 seconds. Immediately add Bourbon when fragrance of garlic is present.
- Stir Bourbon in skillet, then allow to simmer for 10 minutes. You want the bourbon to bubble without burning the garlic or ginger.
- Whisk in Soy sauce, brown sugar, vinegar, and hoisin sauce. Let sauce simmer for 5 minutes to reduce slightly.
- Stir in the cornstarch and allow to bubble for 2 minutes. Remove from heat and allow to cool.
- While glaze is cooling, prep chicken by trim fat from each thigh.
- Coat thighs with glaze in mixing bowl and allow to marinate for 20 minutes.
- Preheat grill to allow the grates to get very hot. Anything over 400 degrees Fahrenheit will do.
- Place chicken on grill and cook for 4 minutes each side. I cook chicken to an internal temperature of 145-150 degrees Fahrenheit. It remains juicy and tender. Let it rest for 5 minutes after removing from the grill.
Nutrition
Serving: 1ServingCalories: 490kcalCarbohydrates: 26gProtein: 47gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 216mgSodium: 1401mgPotassium: 711mgFiber: 1gSugar: 21gVitamin A: 55IUVitamin C: 1mgCalcium: 52mgIron: 3mg
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