I honestly believe that most New Orleans cuisine was created to curtail the effects of an epic night of indulgence. The city pulls you from one delightful corner to the next - Milk Punch at Desiree's, Hurricanes at Preservation Hall, crawfish from a barrel at the French Market with a bottle of Blackened Voodoo (a tasty craft beer). A big bowl of Bourbon Chicken sticks to the ribs just right after midnight, before a shameless walk back to a courtyard B&B.
Eddie tested this recipe twice to make sure the bourbon was subtle, allowing the rest of the spices and herbs to shine through. The chicken was tender and moist thanks to an overnight marinade and a good sear while cooking.
The light brown sugar played beautifully against the rich bourbon, with the garlic, ginger, and scallion tantalizing the edges of the sweetness. The sauce is thick and luscious, so provide a few chunks of french bread for dipping and cleaning the bottom of the bowl.
We ate the Bourbon Chicken over a heaping bowl of steamed rice, with a bottle of hot sauce at the ready. Everything is better when hotter, in my humble opinion, but the dish is fantastic without.
Falls in love with a buttery serving of cornbread
Stir memories of wrought-iron balconies with views of empty streets after Mardi Gras
In the spice chest, scallion, garlic, chives and ginger
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- 1 1/2 pounds chicken thighs organic
- 2 tablespoons soy sauce Kikkoman
- 2 tablespoons light brown sugar quality
- 1 tablespoon ginger minced
- 1 clove garlic minced
- 4 tablespoons bourbon quality
- 2 tablespoons corn starch
- 3 tablespoons scallions chopped
- 1 tablespoon chives chopped
- 1/2 cup chicken broth quality
- Using a medium size bowl add your soy sauce, light brown sugar, garlic, ginger, scallions and bourbon.
- Add chicken thighs to bowl. Using clean washed hands coat chicken thighs with soy marinade. Make sure every thigh is completely covered.
- Marinade overnight.
- Using a large saute pan or skillet, bring heat to medium high.
- Remove chicken thighs from marinade and set aside on plate.
- Add two tbs. corn oil to the pan. After two minutes add chicken thighs one at a time. Avoid crowding the pan (do this in two batches).
- Sear for four minutes on each side then shut off heat and allow to rest in pan for at least five minutes.
- Add the rest of the marinade to pan, bring to high heat. Add chicken broth and corn starch. Bring to a boil and shut off heat after five minutes more.
- Allow to rest. Garnish with chopped chives and scallions.
- Option: Serve over steamed white rice.