# Sorry, one more new thread: I want a bourbon chicken recipe! **URL:** \ **Category:** Cafe Society\ **Tags:** liquor-alcohol\ **Created:** [December 28, 2005, 10:24pm UTC](https://boards.straightdope.com/t/sorry-one-more-new-thread-i-want-a-bourbon-chicken-recipe/337502 "2005-12-28T22:24:16Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![Hey\_It\_s\_That\_Guy](https://avatars.discourse-cdn.com/v4/letter/h/6f9a4e/32.png) [@Hey\_It\_s\_That\_Guy](https://boards.straightdope.com/u/Hey_It_s_That_Guy)\ **Post date:** [December 28, 2005, 10:24pm UTC](https://boards.straightdope.com/t/sorry-one-more-new-thread-i-want-a-bourbon-chicken-recipe/337502/1 "2005-12-28T22:24:16Z")
I love the bourbon chicken you get at Cajun Grill and similarly-named faux-Cajun restaurants in mall food courts. The dish always consists of bite-size chicken pieces, usually dark meat, grilled and marinated in a sweet brown sauce. It’s absolutely delicious over rice and beans, and I love it. I’ve tried making this at home a few times over the years, always with recipes I’ve found online, and it never comes out like it does from the food court. I’m reasonably sure the Cajun Grill doesn’t use any actual bourbon in the recipe, as I’ve followed more than one recipe calling for bourbon, and it never tastes right. If anyone knows what I’m talking about, please chime in! Mmmm, bourbon chicken… ---
**Author:** ![WonK](https://avatars.discourse-cdn.com/v4/letter/w/bbce88/32.png) [@WonK](https://boards.straightdope.com/u/WonK)\ **Post date:** [December 29, 2005, 12:15am UTC](https://boards.straightdope.com/t/sorry-one-more-new-thread-i-want-a-bourbon-chicken-recipe/337502/2 "2005-12-29T00:15:57Z")
I;m not sure this is what you are looking for, but this is a recipe for grilled bourbon chicken: this is calibrated to serve five people and takes 3-5 hours (most of it marinating time), depending on your level of skill. 2 pounds boneless skinless chicken breast 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons orange zest 1/3 cup orange juice 1 tablespoon wine vinegar (balsamic is better) 1/3 cup bourbon whiskey 1/2 cup molasses 1/2 cup catsup 1 tablespoon steak sauce 1/4 teaspoon dry mustard salt and freshly ground black pepper, to taste Tabasco, to taste 1 teaspoon chili powder 1 pinch cloves Directions: Mix all ingredients other than chicken well. Marinate chicken 4 hours. Remove from marinade and grill basting with marinade frequently. ---
**Author:** ![medstar](https://avatars.discourse-cdn.com/v4/letter/m/f07891/32.png) [@medstar](https://boards.straightdope.com/u/medstar)\ **Post date:** [December 29, 2005, 12:45am UTC](https://boards.straightdope.com/t/sorry-one-more-new-thread-i-want-a-bourbon-chicken-recipe/337502/3 "2005-12-29T00:45:47Z")
Have you ever heard of Todd Wilbur’s line of books entitled “Restaurant Secrets”? He has a line of cookbooks where the entire premise is that he orders popular dishes in restaurants and reverse engineers the preparation so that you can make these dishes at home using ingredients from the supermarket. I’m pretty sure a recipe for bourbon chicken can be found in one of his cookbooks. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [December 29, 2005, 12:46am UTC](https://boards.straightdope.com/t/sorry-one-more-new-thread-i-want-a-bourbon-chicken-recipe/337502/4 "2005-12-29T00:46:16Z")
This is supposedly a copycat Kelly’s Cajun Grill Bourbon Chicken recipe: > [@](#): > > ## MARINADE: 1/2 cup Jim Beam Bourbon Whiskey 1/2 cup brown sugar 4 ounces soy sauce 2 tablespoons dried minced onion 1 teaspoon powdered ginger 1/2 teaspoon garlic powder > > 1 pound chicken leg or thigh meat cut in bite size chunks > 2 tablespoons white wine > > Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). > > Remove chicken from marinade. Preheat oven to 350 degrees F. > > Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. > > Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbsp white wine. Stir and add chicken. Cook for 1 minute and serve.