Bourbon-Glazed Chicken
This bourbon-glazed chicken features tender boneless chicken thighs simmered in a sweet-savory bourbon sauce, quick to prepare and perfect for both weeknight dinners and special occasions.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs Trim excess fat; thighs stay juicy.
- 1/2 cup bourbon Use a mid-range bottle you'd sip; flavor matters.
- 1/4 cup soy sauce Low-sodium if you prefer less salt.
- 1/4 cup brown sugar Light or dark.
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced Fresh is best for brightness.
- 1 tablespoon cornstarch
- 2 tablespoons green onions, chopped For garnish.
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
Preparation
- In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, minced garlic, and minced ginger until the sugar mostly dissolves.
- Season the chicken thighs lightly with salt and pepper. Heat a skillet over medium heat and add a tablespoon of oil if your pan isn’t nonstick.
Cooking
- Add the chicken in a single layer and cook 3–4 minutes per side until golden.
- Pour the bourbon mixture over the chicken, reduce heat to medium-low, and simmer. Cook, spooning sauce over the pieces occasionally, until the chicken is cooked through (internal temperature 165°F) — about 10–15 minutes depending on thickness.
- In a small bowl, stir the cornstarch with 1–2 tablespoons cold water to make a slurry. Pour the slurry into the skillet and stir briskly until the sauce thickens and becomes glossy, about 1–2 minutes.
- Taste and adjust seasoning with salt and pepper. Serve the chicken and sauce over hot rice or noodles, and sprinkle with chopped green onions.
Notes
Best enjoyed over steamed jasmine rice or lo mein-style noodles. For extra brightness, serve with quick-blanched broccoli and a lemon wedge. Leftovers can be turned into sandwiches or reheated easily.