Bourbonmustardchicken Recipes

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BOURBON CHICKEN



Bourbon Chicken image

A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!

Provided by Lucy Loo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
½ cup packed brown sugar
⅜ cup bourbon
½ teaspoon garlic powder

Steps:

  • Place chicken breasts in a 9x13 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.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 31.2 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.5 g, Protein 29.3 g, SaturatedFat 0.4 g, Sodium 1663.6 mg, Sugar 27.9 g

BOURBON MUSTARD CHICKEN



Bourbon Mustard Chicken image

Make and share this Bourbon Mustard Chicken recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breast halves, skinned and boned
1/4 cup dark brown sugar, firmly
1/4 cup Dijon mustard
1/4 cup Bourbon
2 green onions, thinly sliced
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon vegetable oil

Steps:

  • Place chicken between 2 sheets of waxed paper; pound to 1/4" thickness, using a meat mallet or rolling pin.
  • Place chicken in a shallow baking dish.
  • Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well.
  • Brush mustard mixture evenly over both sides of chicken breast halves.
  • Cover and marinate in frig 1 hour.
  • Remove chicken from marinade, reserving marinade.
  • Combine butter and oil in lg. skillet, and place over med-high heat. Saute chicken 3 to 4 mins. on each side or until done.
  • Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings.
  • Add reserved marinade to a skillet; bring to a boil, stirring constantly.
  • Pour sauce over chicken.

Nutrition Facts : Calories 287.4, Fat 13.6, SaturatedFat 4.2, Cholesterol 54, Sodium 848.1, Carbohydrate 15.2, Fiber 0.7, Sugar 13.8, Protein 16

BEST BOURBON CHICKEN



Best Bourbon Chicken image

Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.

Provided by Rikster67

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 15

4 tablespoons olive oil
3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup water
1 cup packed light brown sugar
¾ cup apple-grape-cherry juice
⅔ cup soy sauce
¼ cup ketchup
¼ cup peach-flavored bourbon liqueur (such as Southern Comfort ®)
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon dried minced onion
¾ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground ginger
¼ cup apple-grape-cherry juice
2 tablespoons cornstarch

Steps:

  • Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
  • In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
  • Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

Nutrition Facts : Calories 417.4 calories, Carbohydrate 36.7 g, Cholesterol 97 mg, Fat 10.9 g, Fiber 0.4 g, Protein 37.1 g, SaturatedFat 2.1 g, Sodium 1382.2 mg, Sugar 32.2 g

EASY PAN-ROASTED CHICKEN BREASTS WITH BOURBON-MUSTARD PAN SAUCE RECIPE



Easy Pan-Roasted Chicken Breasts With Bourbon-Mustard Pan Sauce Recipe image

Pan-roasted chicken with pan sauce-like this one flavored with bourbon and whole grain mustard-is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish. Throw a great simple mixed green salad on the side, and you've got yourself one of my all-time favorite meals.

Provided by J. Kenji López-Alt

Categories     Entree     Dinner     Mains

Time 30m

Yield 3

Number Of Ingredients 12

2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
3/4 cup homemade or store-bought low-sodium chicken stock
1 1/2 teaspoons powdered gelatin
1 small shallot, minced (about 1 tablespoon)
1/4 cup bourbon
2 tablespoons whole grain mustard
2 tablespoons unsalted butter
2 teaspoons soy sauce
1 teaspoon fresh juice from 1 lemon
1 tablespoon minced fresh parsley leaves

Steps:

  • Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.
  • While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.
  • Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.
  • Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and cook, stirring, until softened and fragrant, about 30 seconds. Add bourbon and cook,scraping up any browned bits from the bottom of the pan with a wooden spoon, until reduced by half, about 1 minute. Add the mustard and the stock/gelatin mixture and cook on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.
  • Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Stir parsley into the pan sauce. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.

Nutrition Facts : Calories 505 kcal, Carbohydrate 2 g, Cholesterol 213 mg, Fiber 1 g, Protein 73 g, SaturatedFat 7 g, Sodium 899 mg, Sugar 1 g, Fat 21 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g

STICKY MAPLE BOURBON CHICKEN



Sticky Maple Bourbon Chicken image

This recipe is a match made in heaven between bourbon, fresh thyme, and maple syrup. It's also a really cool method that is universal for preparing almost anything. The basic idea is that whatever is being cooked (pork, vegetables, or in this case, chicken) is made delicious and "sticky" by adding a sweetener to a pan sauce and then reducing it while dinner cooks in it.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon olive oil
4 (6-ounce) bone-in chicken breasts, skin removed
Salt and fresh ground black pepper
1 cup chicken stock
2 tablespoons maple syrup
1 shot bourbon
4 sprigs thyme

Steps:

  • Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
  • While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
  • To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.

DIJON BROWN SUGAR BOURBON CHICKEN



Dijon Brown Sugar Bourbon Chicken image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 5

1 pkg. McCormick® Grill Mates® Brown Sugar Bourbon Marinade
1/4 cup oil
1/4 cup water
2 tablespoons Dijon mustard
2 pounds bone-in chicken parts

Steps:

  • 1. MIX Marinade Mix, oil, water and mustard in small bowl. Reserve 2 tbsp. marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
  • 2. REFRIGERATE 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
  • 3. GRILL over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally and brushing with reserved marinade.
  • Copyright © 2011 McCormick & Company, Inc. All Rights Reserved. The Taste You Trust™

BOURBON CHICKEN



Bourbon Chicken image

Enjoy the flavors of Bourbon Street in New Orleans from your kitchen with this Bourbon Chicken recipe. For those of you who crave a touch of heat, add crushed red pepper to your Bourbon Chicken.

Provided by My Food and Family

Categories     Chicken

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/2 cup fat-free reduced-sodium chicken broth
1/4 cup bourbon
1/4 cup packed brown sugar
3 Tbsp. HEINZ Tomato Ketchup
2 cloves garlic, minced
4 tsp. less-sodium soy sauce
1 Tbsp. HEINZ Apple Cider Vinegar
1 Tbsp. minced fresh ginger
2 Tbsp. KRAFT Lite Zesty Italian Dressing
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces

Steps:

  • Mix all ingredients except dressing and chicken until blended. Reserve for later use.
  • Heat dressing in large skillet over medium-high heat.
  • Add chicken; cook and stir 4 to 5 min. or until no longer pink.
  • Stir in reserved chicken broth mixture. Bring to boil, stirring frequently.
  • Simmer over medium-low heat 15 to 20 min. or until chicken is done and sauce is slightly thickened, stirring occasionally.

Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 105 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g

THE BEST BOURBON CHICKEN!



The Best Bourbon Chicken! image

This chicken tastes just like the stuff that the food court guys are trying to get you to sample all the time!! Its really easy to prepare if you can get boneless chicken thighs and make sure that you use a good bourbon! Remember--if you wouldn't drink it, do not cook with it!

Provided by Bryan The Iron Chef

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs boneless chicken thighs
1/4 cup soy sauce
2 tablespoons rice vinegar
1/4 cup Bourbon
1/4 cup brown sugar
1 scallion
1 teaspoon powdered ginger
2 garlic cloves
2 tablespoons peanut oil

Steps:

  • Coarsely chop the scallion and mix all but the chicken and peanut oil together in a bowl and whisk until well blended. set aside.
  • Dice chicken thighs into bite sized pieces and sauté in very hot pan or WOK with the peanut oil until lightly browned on the outside.
  • Add liquid mixture to the chicken and reduce heat to medium.
  • Cook this UNCOVERED until liquid is reduced to a glaze on the chicken bites and chicken is fully cooked.
  • Serve with your choice of side dish. Fried rice or Lo Mein noodles work well.

Nutrition Facts : Calories 647.6, Fat 41.4, SaturatedFat 10.8, Cholesterol 190.7, Sodium 1183, Carbohydrate 15.6, Fiber 0.3, Sugar 13.8, Protein 41.3

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