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    You are in: Home / Recipes / Honey Bourbon Chicken Recipe
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    Honey Bourbon Chicken

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 13, 2014

      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...

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    • on August 21, 2013

      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.

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    • on January 05, 2012

    • on February 15, 2011

      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.

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    • on March 31, 2009

      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!

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    Nutritional Facts for Honey Bourbon Chicken

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 208.3
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 1.7 g
    Cholesterol 59.1 mg
    Sodium 313.9 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 0.2 g
    Sugars 10.8 g
    Protein 14.9 g

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