Honey Bourbon Chicken

Submitted by BeckyMonster

"Once upon a time I swear I had a honey bourbon chicken wing recipe in this cookbook, but I seem to have lost it, so I had to make it up again as best as I could remember. Needed a BBQ meat dish for a Christmas do and thought this would be a good treat. Prep time doesn't include marinade time or final cooking time!"

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 8-10 drumsticks
• Serves: 8-10

ingredients

• 8 -10 chicken drumsticks
• 1⁄2 cup Bourbon (I used 2 airplane bottles)
• 3⁄4 cup orange juice (I used pulpy fresh squeezed, use whatever you like)
• 1⁄4 cup honey (or more)
• 2 tablespoons soy sauce
• 3 large garlic cloves
• 1 tablespoon fresh ginger (I used a knob about the size of my thumb)
• 3 green onions

directions

1. Make sure the chicken is fully thawed. I bring it home and start on this right away. Put the chicken into a large ziploc bag. I like to use a bag as you can move stuff around better than with a bowl.
2. Add the orange juice and honey to a saucepan and heat slowly to warm while stirring. DO NOT allow to bubble or boil. You pretty much just want the honey to melt into the juice.
3. Using a garlic press (or a grater) crush the cloves into the honey-juice mixture while stirring.
4. Slice the ginger into pieces small enough to fit in the garlic press. Using the same garlic press put sliced pieces of ginger into the press and crush into the stove top mixture. Or grate them is you find crushing too hard.
5. I pick out the crushed bits of ginger and garlic and put them into the mixture as well. Use more ginger if you like ginger and less if you don't. I didn't use very much as the people who will be eating this don't care for ginger as much as I do.
6. Pour the warm honey-juice-garlic-ginger mix into the ziploc bag on top of the chicken. I feel the bottom of the sauce pan before I pour. You should be able to touch it so that the mix wont melt the bag. If it is too hot let it cool a little bit.
7. Add 2 table spoons of soy sauce on top of the chicken marinade mix.
8. Chop the green onions and add to the bag.
9. Using your hands on the outside of the bag make sure all the meat is coated and the soy and green onions are mixed up as well.
10. Put the bag in the refrigerator and bring it out when ready to cook. After a few hours you can freeze the mix in the bag if you like as well.
11. You can allow this to marinate for a few hours or more than a day. If you are planning on cooking the chicken in a pan in your oven a few hours should be all you need. If you are planning on grilling I would advise longer.

Reviews

[jfort806]

OMG!! NEVER NEVER add a warm marinade to cold meat and then refrigerate. Do you want to die from food poisoning? ALWAYS use a COOLED marinade on cold chicken. I'm having trouble believing someone would actually post such directions. Sorta sorry to be so blunt, but CHEEZ...

 

[Rhis Mama]

This does have a strong bourbon flavor and that was what we liked about it. My husband and I are not big on chicken, but our daughter loves it, so we are trying new recipes to find one we all like. The chicken was moist and tasty and everyone went back for seconds.

 

[nkoprince08]

My husband and I both agreed that this was just too strong a flavor of bourbon for us. It was a simple recipe, just not what we were looking for.

 

[dimensionally trans]

Thanks for posting, I left out the green onions (personal taste). I used whisky (no bourbon at home) and less than 1/2 cup. I added it to the OJ and honey at stage 2 so that the alcohol burned off. The bourbon was missed out of the instructions but this guess turned out very well. I baked the drumsticks for about an hour at 180C, basting them with some of the marinade every 10-15 minutes or so. No info was included about how to cook this and I ended up with about half the marinade uncooked which was a pity. I am giving this a 4 star because I had to work so much out for myself but the final thing tasted like a 5-star. In the end it was very tasty and will be made again!