Recipe by Mark O.
" 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
Top Review by Jennifer Michele
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 ::::
- 4 chicken breasts
- 1 teaspoon ground ginger
- 4 ounces soy sauce
- 2 tablespoons minced dried onion
- 1⁄2 cup packed brown sugar
- 3⁄8 cup Bourbon
- 1⁄2 teaspoon garlic powder
Directions See How It's Made
- Place chicken breasts in a 9x13 inch baking dish.
- In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder.
- Mix together and pour mixture over chicken.
- Cover dish and place in refrigerator.
- Marinate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove dish from refrigerator and remove cover.
- Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.