Zesty Citrus Brown Sugar Bourbon Chicken Recipes

ZESTY CITRUS BROWN SUGAR BOURBON CHICKEN

Steps:

• Mix Marinade Mix, oil, orange peel and juice in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill chicken over medium-high heat 6 to 7 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade. If desired, grill orange slices 30 seconds per side. Serve chicken with grilled orange slices.

GRILLED BROWN SUGAR BOURBON CHICKEN

Steps:

• Mix Marinade Mix, oil, vinegar and water in small bowl. Reserve 2 tablespoons marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade.

BAKED BOURBON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Brown chicken in skillet.
• Remove chicken from skillet and place into a baking dish.
• In the same skillet, combine garlic, cayenne, sugar, salt, sage, rosemary, thyme, and flour.
• Add bourbon and whisk to combine.
• Remove from heat.
• Pour sauce over chicken in baking dish.
• Cover dish and place in oven.
• Bake 1 hour or until juices run clear.

ZESTY CITRUS CHICKEN

Steps:

• Grate rind from limes, reserving 2 tablespoons rind; set aside. Squeeze juice from limes to equal 3/4 cup.
• Combine lime juice, lemon juice, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
• Preheat oven to 350°.
• Remove chicken from bag, reserving 2 tablespoons marinade. Pat chicken dry with paper towels. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, paprika, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 3 chicken breast halves; cook 2 minutes on each side or until lightly browned. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken.
• Combine lime rind and brown sugar; sprinkle over chicken. Combine reserved marinade and broth; drizzle around chicken. Top each chicken breast half with 2 orange slices. Bake at 350° for 25 minutes or until chicken is done. Place chicken on a serving platter. Strain any remaining liquid in dish through a fine mesh sieve over a bowl. Discard solids. Spoon sauce over chicken.

DIJON BROWN SUGAR BOURBON CHICKEN

Steps:

• Mix Marinade Mix, oil, water and mustard in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill chicken over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally and brushing with reserved marinade.

STOVE TOP BOURBON CHICKEN

Steps:

• In a small bowl, add the bourbon to the cornstarch and stir until the cornstarch has dissolved.
• Add the rest of the ingredients except the chicken and oil, and stir again until the sugar has dissolved. Then set the sauce aside.
• Coat both sides of the thawed chicken breast with the olive oil and fry for 4 minutes on each side, or until the internal temperature reaches 165°F Remove the chicken and cut into bite size pieces.
• Put the chicken back into the pan, along with the sauce and simmer over low heat until the sauce starts to bubble.
• Serve with rice or noodles.