Minty Boozy Chicken Recipes

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BOOZY BOURBON CHICKEN



Boozy 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! " Found at

Provided by Mark O.

Categories     Lunch/Snacks

Time P1DT1h30m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons minced dried onion
1/2 cup packed brown sugar
3/8 cup Bourbon
1/2 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 443.9, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1686.8, Carbohydrate 31, Fiber 0.6, Sugar 27.9, Protein 33.5

MINTY YOGURT CHICKEN



Minty Yogurt Chicken image

Chicken is marinated in yogurt, mint, lemon and honey and then broiled or grilled. Serve with new potatoes and a tomato salad.

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

8 chicken thighs, skinless, boneless
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons natural yogurt
4 tablespoons of fresh mint, chopped
salt and pepper

Steps:

  • Slash the chicken flesh at regular intervals with a sharp knife and place in a bowl.
  • Mix together the honey, lemon juice, yogurt, salt and pepper and half the mint.
  • Spoon the marinade over the chicken and leave to marinate for 30 minutes.
  • Line the broiler pan with foil and cook the chicken under a medium-hot broiler until thoroughly cooked and golden brown, turning the chicken occasionally during cooking.
  • Sprinkle with the remaining mint and serve.

MINTY, BOOZY CHICKEN



Minty, Boozy Chicken image

This is like pouring a cooked mojito over stewed chicken, with the rum, lime, and herbs mingling beautifully with the chicken juices. Serve it with rice and a cold, crispy Alsatian white like a Pinot Blanc.

Provided by Eric Gower

Yield Serves 4 to 6

Number Of Ingredients 16

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely minced
5 cloves garlic, roughly chopped
1 pinch ground cumin
Kosher salt
Freshly ground black pepper
1 cup chopped fresh mint
1 cup chopped fresh cilantro
1 orange, zested and juiced
2 limes, zested and juiced
1 lime, for serving
3 tablespoons dark rum
Olive oil spray
1 large onion, sliced into wheels
8 pieces organic chicken

Steps:

  • Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a skillet over medium heat. Add the minced onion, garlic, cumin, salt, and pepper, turn the heat down to low, and saute for about 10 minutes, until the onion softens. Transfer the mixture to a blender, then add the mint and cilantro, zests, juices, and rum and puree. Reserve 1/2 cup of the puree and use the rest to marinate the chicken for a few hours in the refrigerator.
  • Preheat the oven to 400˚F. Melt the remaining butter with the remaining oil in a large ovenproof skillet over medium heat. Add the chicken pieces, working in batches if necessary, and brown both sides, about 10 minutes.
  • When nicely browned, transfer the chicken pieces with tongs to a plate. In the same skillet, cook the sliced onion gently for a few minutes, until slightly softened. Return the chicken to the skillet, skin side down, salt and pepper liberally, and pour the marinade over them. Transfer the skillet to the oven and bake for 30 minutes.
  • Using tongs, flip each piece over, return to the oven, and bake for another 30 minutes, or until the chicken-especially thighs, if you're using them-is fully cooked. Remove the chicken and transfer to a serving platter. Pour the reserved 1/2 cup puree into the pan and mix it around with a spatula. Pour this sauce over the chicken. Serve with lime wedges and a small bowl of salt to pass around.

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