Remember when teriyaki chicken sustained you through an entire semester of college, and early that 20’s life? The inexpensive, approachable “candy chicken” (as I like to call it) brought moments of comfort in between giant library books, research papers, and night shifts, amiright?
All the Asian flavors (sugar included), with a twist. So, if you’re in the mood to splurge nutrition-wise, and you’re up for candify-ing (is that even a word?) your chicken, why not take the next step and imbibe it too? We love the bourbon twang addition to this chicken! This simple, straightforward recipe can be a week-night go-to classic.
Here’s the 2.0 part of the Bourbon Chicken — If you want to health-ify, leave out the sugar/honey. Instead add 2 dates (pureed with a tiny bit of water) to the marinade. Additionally omit the butter, and use vegetable stock in place of the bourbon.
See, you CAN have it both ways and live life as a college student once more!
Ingredients
- 4 skinless, boneless chicken breast halves, or 6 boneless, skinless chicken thighs
- 1 teaspoon ground ginger
- 4 ounces coconut aminos, or soy sauce
- 2 tablespoons dried minced onion
- 1/2 cup packed brown sugar, or 1/3 cup honey
- 3/8 cup bourbon
- 1/2 teaspoon garlic powder
- 2 tablespoons butter, cubed, *optional
Instructions
- Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar or honey, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight or a minimum of 4 hours.
- Preheat oven to 325 degrees F (165 degrees C). Remove dish from refrigerator and remove cover. Spread cubed butter out into dish. Bake in the preheated oven, basting periodically, or flipping chicken, for 1 1/2 hours or until chicken is well browned and juices run clear.
- Serve over brown rice, a side of steam vegetables, and a dash of roasted sesame seeds.
