Bourbon Chicken, Canadian Style
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 3 lbs chicken, cut bite size (I PREFER DARK MEAT)
- 1 medium onion, thickly diced
- 1 small sweet red pepper, thickly diced
- 1⁄2 can pineapple chunk, with juice,about ¾ cup (YOU CAN USE ONE OF THOSE FRUIT CUPS)
- 1⁄2 cup liquid honey
- 1⁄4 cup butter, melted
- 1⁄4 cup Dijon mustard
- 2 -4 tablespoons curry powder (I USE 4 HOT)
- 1 tablespoon soy sauce or 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh grated ginger
- 1⁄4 teaspoon cayenne pepper (OR A DASH OF FAVORITE HOT SAUCE or YOU CAN SUBSTITUTE WITH ONE JALAPENO PEPPER, CHUNKED AND ADDED WI)
- 1⁄4 cup Canadian rye whisky (OPTIONAL)
- salt and pepper
- 1⁄4 cup cilantro or 1/4 cup parsley (to garnish)
directions
- PLACE CHICKEN, ONION, AND PEPPER (S) IN A SINGLE LAYER IN A LARGE, LIGHTLY GREASED, OVENPROOF DISH.
- COMBINE REMAINING INGREDIENTS, EXCEPT CILANTRO, AND POUR EVENLY OVER CHICKEN.
- BAKE, UNCOVERED, AT 350F (180C) FOR 30 MINUTES, BASTING ONCE.
- STIR AND BAKE FOR ANOTHER 20 MINUTES, OR UNTIL PIECES ARE COOKED TO YOUR LIKING.
- SERVE OVER COOKED BASMATI OR OTHER RICE.
- GARNISH WITH CILANTRO.
- NOTE: This recipe will work with chicken pieces but the flavour won’t penetrate as well.
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RECIPE SUBMITTED BY
My initials are "AJ" but this nickname was already in use...so I'm a Canadian hoser (eh) and I picked this variation for the website. I'm a retired Canadian Air Force pilot, have travelled the world and love sampling all of the local foods wherever I go. I recently moved to Courtenay in British Columbia and love travelling and outdoor stuff.