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
- 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.
- Cover dish and place in refrigerator. Marinate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- 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.