Bourbon Chicken

I found this recipe online somewhere months ago, and have been anxious to try it, but Jim Beam bourbon whiskey is not something I usually have on hand. :-P



I found a small (8 oz.) bottle of it for $5, a good size considering that the recipe calls for a few tablespoons, and I didn't want to make a return trip if we really liked the dish and I'd make it often.



We really liked this dish and I will be making it quite often!!!



IT COULDN'T BE EASIER!!! It is an excellent way to use up all of the legs and thighs I have in my freezer. Those cuts are always the last ones remaining, despite our family enjoying the dark meat as much as the white. I just don't have many different ways to prepare bone-in chicken.



Let me know if you give it a try!


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4 chicken quarters (4 legs and 4 thighs)
4 Tbsp. olive oil
1/2 c. light soy sauce
4 Tbsp. red wine vinegar
4 Tbsp. bourbon whiskey
4 Tbsp. light brown sugar
1/2 tsp. dried minced onion, (or 1/8 c. raw onion, diced fine)
1/4 tsp. ground ginger
1 tsp. minced garlic


Mix all of the marinade ingredients in a 9 x 13 baking dish, then put in the chicken and turn to coat. Cover and refrigerate for at least 4 hours, preferably overnight. Turn the chicken occasionally to marinate on all sides.


Preheat oven to 350, then bake the chicken, uncovered, in the marinade for 1 hour, turning every 1/2 hour. (The chicken we raise is more muscular, so I baked it 1-1/2 hours.)


Makes 4 servings.

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Juicy and delicious! A perfect balance of sweetness and spice.
We like this with rice and honey-glazed carrots.