Bourbon Chicken Recipe

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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 @

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