Bourbon Chicken

Remember in your teens when you hung out at the mall, walking the food court several times for samples. Please don’t tell me I was the only one! The Chinese places always had bourbon chicken (which I never understood, do you?) and that was always the best samples. I don’t even remember what it tasted like I just remember it was good.

This chicken is perfect served over white rice. I believe the name bourbon chicken comes from Bourbon Street in New Orleans, Louisiana, but I still don’t know why the Chinese are serving it.



  • 4 skinless, boneless chicken breast halves
  • 1 teaspoon ground ginger
  • 4 ounces soy sauce
  • 2 tablespoons dried minced onion
  • 1/2 cup packed brown sugar
  • 3/8 cup bourbon
  • 1/2 teaspoon garlic powder


  1. Place chicken breasts in a 9×13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken.
  2. Cover dish and place in refrigerator. Marinate overnight.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Bourbon Chicken
Bourbon Chicken

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