Total Time
25hrs 30mins
Prep 24 hrs
Cook 1 hr 30 mins

" 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

Ingredients Nutrition


  1. Place chicken breasts in a 9x13 inch baking dish.
  2. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder.
  3. Mix together and pour mixture over chicken.
  4. Cover dish and place in refrigerator.
  5. Marinate overnight.
  6. Preheat oven to 325 degrees F (165 degrees C).
  7. Remove dish from refrigerator and remove cover.
  8. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.


Most Helpful

Recipe was simple and quite delicious. The whole family loved it, well, except the four year old, but she doesn't like anything really. :: laugh ::: I didn't have a lot of time to marinate the chicken, so I cut it into cubes to marinade and pan fried it. If you want to use the leftover marinade as a sauce, either use less soy, or put something else in it to take the saltiness out. The chicken was WONDERFUL, but the marinade a bit salty when used as a sauce. I still give this five stars because the marinade wasn't meant to be a sauce in the first place :: smile ::::

Jennifer Michele October 01, 2001

This was a really good dish and easy to pepare. The sauce was wonderful - I used lite soy sauce because of the sodium in regular soy sauce. The chicken was a little dry - but I think 1 1/2 hours is too long to bake chicken. I used skinless chicken breasts, but not boneless. I think cooking it about 45 minutes would have been long enough. It's definitely a keeper though - and the sauce can be used on ribs or porkchops.

Paulette February 21, 2002

Tastes great, and pretty simple too. Be careful not to overcook it, though, if you end up cutting the chicken into small chunks. In that case 30-45 minutes should be fine. Keep checking!

Elliot Targum November 13, 2001

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