4 tbsp olive oil
3 lbs boneless, skinless chicken thighs, cut into 1″ bite size pieces
1 cup water
1 cup brown sugar, packed
3/4 cup chicken broth
2/3 cup soy sauce (low sodium is best)
1/4 cup ketchup
1/4 cup Jack Daniel’s or Southern Comfort
2 tbsp apple cider vinegar
5 cloves garlic, minced
1 small onion, minced
3/4 tsp crushed red pepper flakes (more if you like it spicy)
1 1/2 tbsp freshly grated ginger
1/4 cup apple juice
2 tbsp corn starch
- Heat the oil in a large heavy bottom pot (I use a dutch oven). Add the chicken pieces and brown until lightly golden on all sides. This will take about ten minutes. Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. It will not be fully cooked yet.
- In the now empty pot, add the water, sugar, chicken broth, soy sauce, ketchup, Jack Daniel’s, apple cider vinegar, garlic, onion, red pepper flakes, and ginger. Bring to a boil, and use a wooden spoon to scrape all the browned bits off the bottom of the pan.
- Add the chicken pieces back into the pan with the sauce, along with any accumulated juice on the plate. Reduce the heat to medium-low and let simmer for 20 minutes, until the chicken is cooked through, and the sauce has started to thicken.
- In a small bowl, whisk together the apple juice and corn starch. Stir into the pot with a wooden spoon, then turn up the heat to medium-high and bring to a boil for 1 minute, stirring constantly, to thicken up the sauce.
- Serve while hot, and remember, this goes great with rice and corn (and a glass of bourbon).
Slow Cooker Directions: Whisk together everything except for the chicken, apple juice, and corn starch. Pour into the bowl of your slow cooker. Add the chicken pieces, toss with a wooden spoon to coat, then cook over low for 6-7 hours, or high for 3 hours. Stir in the apple juice and cornstarch mixture at the very end to thicken up the sauce more if needed.
Original recipe visit: Bourbon Chicken @ kitchentrials.com