THE RECIPE JOURNAL · Main Course
Wolf's Take on Bourbon Chicken
This recipe brings a bold twist to a classic favorite, combining rich bourbon flavors with tender, juicy chicken. It’s a simple, delicious dish that’s perfect for a weeknight dinner or impressing friends.
FROM THE KITCHEN • Wolf's Take on Bourbon Chicken
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the soy sauce, brown sugar, garlic powder, ground ginger, dry minced onion, and bourbon whiskey in a 9x13 inch baking dish. Toss in the chicken pieces, making sure they're well coated. Cover the dish and pop it in the fridge to marinate for a few hours or even overnight, stirring it every now and then.
02
Step 2
When you're ready to cook, preheat your oven to 350°F (175°C). Take the chicken out of the fridge and remove the cover. Place the baking dish in the oven and every 10 minutes, give the chicken a good basting with the juices in the pan. Keep cooking until the chicken is cooked through and the juices run clear, which should take about an hour.
03
Step 3
Once the chicken is done, transfer it to a plate and set aside. Pour the pan drippings and browned bits into a skillet, then add the white wine. Heat this over medium, stirring occasionally, until the sauce warms up and thickens a bit. Finally, toss the chicken back into the skillet just to heat through for a minute or so before serving.
Why you’ll love it
This dish brings together tender chicken with a rich, flavorful bourbon sauce that is both sweet and savory. It’s easy to make but tastes like something from a restaurant. The balance of spices and the caramelized glaze makes every bite satisfying.
How to serve
Serve this chicken over steamed white rice or fried rice to soak up the delicious sauce. Add a side of steamed broccoli or sautéed green beans for a fresh, crisp contrast. A sprinkle of chopped green onions or sesame seeds adds a nice finishing touch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight before reheating.
