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Bourbon Chicken - Recipe

ZipZip Posts: 372
edited 12:30AM in EggHead Forum
Sorry guys, I didn't realize the other got posted like this. Here is the recipe for those I haven't already emailed.[p]The recipe is a lot like the "Huli Huli Chicken". Last night I used boneless thighs and let them soak for three hours. I cooked them direct at 350° - 375° turning frequently and basting with the leftover marinade. It guess it took about 25 minutes to cook 'em. I took them off when they were very brown and a little charred. Once off the egg, I put them in a pan and covered with tin foil and allowed to sit for about 10 minutes. I then cut 'em up and drizzled a little more of the marinade over the strips and served over rice. A little steamed cabbage and some Texas Pete or Franks hot sauce is nice too![p]1/2 cup of dark brown sugar
1/4 cup bourbon - I used Jim Beam
1 1/2 tsp of ginger powder
1 Tbls of minced garlic
1 1/2 Tbls onion powder
1 tsp of corriander
3 oz of pineapple juice
1/2 cup soy sauce[p]Mix ingredients well and pour about half over the chicken pieces in a Ziplock back. Squeeze the air out and marinate in the icebox for several hours. The remaining marinade needs to be simmered for about 10 minutes and allowed to reduce by 1/3. It will be somewhat syrupy once reduced. I used the reduced sauce to baste the chicken while it cooked and then added a little more once it was done and cut up. I have some small squeeze bottles that I use to apply it while it was cooking as to not cross contaminate. There are several versions of this floating around, so I just tasted as I added to the soy - sugar - ginger base. [p]I hope you enjoy it as much as we did![p]Zip

Comments

  • GretlGretl Posts: 670
    Zip,
    Sounds wonderful. I'm hungry already and I just ate breakfast! I'll certainly give this a try.
    Cheers,
    Gretl

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