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New Bourbon we found to be excellent, great for bourbon chicken (w/recipe)...

mojopinmojopin Posts: 200
edited 10:36PM in EggHead Forum
Hey all, if anyone is interested, the brand is Phillips Union. It's a blended bourbon/whiskey. Absolutely amazing. Not to mention it got me totally toasted for the holidays. They have a reg, vanilla and cherry. They all taste great, and my boyfriend almost prefers it over the Crown Royal special reserve.[p]And so that it is not off topic, here's my bourbon chicken recipe that we had the other night... sorry no pics, we were too hungry.[p]Bourbon Chicken with Mushrooms and Pineapple[p]2 lbs. boneless skinless chicken thighs
16 oz. container button mushrooms (cleaned)
1 can pineapple slices (leave as whole rings)
1/4 cup pineapple juice from can of pineapple slices
1/2 cup vanilla bourbon (or any bourbon I am sure)
1/4 cup brown sugar
3 tbs. DP Shakin' the Tree (awesome stuff)
1/2 cup soy sauce
1 tbs. minced ginger
1 tsp. powdered ginger
3 tbs. chopped garlic
salt & pepper to taste[p]Mix all ingredients for the marinade (not the chicken, mushrooms & pineapple. Add the chicken & mushrooms to the marinade, toss to coat. Lay the pineapple on top of the chicken & mushrooms to kind of marinate as well. Pop in the fridge for 1-2 hours.[p]Fire up your Egg to 350°-400° direct.[p]Put everything directly on the grill, I use the cast iron grid so the mushrooms and pineapple don't fall through.[p]Cook until done... I think it took about 45 minutes I wasn't really paying attention. Basically when the chicken is done, so is everything else.[p]Reduce the leftover marinade on the stove top, add a little extra bourbon and a few drops of hot sauce to kick it up a notch. Reduce until half, add 1 tsp. cornstarch in cold water then add to reduction.[p]This sauce goes great over the rice you are going to serve it with.


  • mojopin,
    That sounds excellent, I will try it this week. Thanks

    Everyday is Saturday and tomorrow is always Sunday.
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