Bayou Sam's Bourbon Chicken
photo by Jetjouster
- Ready In:
- 2hrs 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 12 medium chicken thighs, boned and skinned
- 236.59 ml soy sauce
- 14.79 ml veal demi-glace
- 59.16 ml honey, Mesquite
- 59.16 ml molasses
- 118.29 ml jim beam Bourbon
- 591.47 ml dark brown sugar
- 9.85 ml garlic powder
- 9.85 ml ground ginger
- 29.58 ml dried onion
- 78.78 ml white wine
- 7.39 ml cayenne pepper, finely ground
- 2.46 ml white pepper
- 2.46 ml sea salt
directions
- Cut chicken into bite size pieces and place in a bowl.
- Mix all the sauce/marinade ingredients (except white wine and demi-glace) well and pour half over chicken. Reserving the other half for sauce. Cover and refrigerate (stirring often) for several hours (best overnight).
- Two methods of preparation.
- The best method is to heat a flat griddle on your grill to high heat, drizzle a little peanut oil just before placing chicken down. Drain marinated chicken and cook a couple minutes on each side or stir frying. Getting a good char on the edges adds to the flavor, so let it set a minute or two.
- Heat reserved sauce that was set aside, adding the white wine and demi-glace, stir to incorporate well. Low simmer about 10 minutes. Serve as a dipping sauce, pour on dirty rice or Orzo.
- Or.
- Second method is bake chicken at 375 for 50 minutes in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into reserved sauce, add white wine and demi-glace and low simmer 10 minutes.
- Great with Lemon Pepper Parboiled Rice and Soul Beans.
- Sauce is also great reduced and used as a drizzle with grilled scallops.
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RECIPE SUBMITTED BY
Jetjouster
Midland, Texas