Bayou Sam's Bourbon Chicken

A New Orleans Favorite with two different cooking methods, but one same great taste.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 12  medium chicken thighs, boned and skinned
• 1  cup soy sauce
• 1  tablespoon veal demi-glace
• 4  tablespoons honey, Mesquite
• 4  tablespoons molasses
• 1⁄2 cup  jim beam Bourbon
• 2 1⁄2 cups dark brown sugar
• 2  teaspoons garlic powder
• 2  teaspoons ground ginger
• 2  tablespoons  dried onion
• 1⁄3 cup white wine
• 1 1⁄2 teaspoons cayenne pepper, finely ground
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon sea salt

Directions

1. Cut chicken into bite size pieces and place in a bowl.
2. Mix all the sauce/marinade ingredients (except white wine and demi-glace) well and pour half over chicken. Reserving the other half for sauce. Cover and refrigerate (stirring often) for several hours (best overnight).
3. Two methods of preparation.
4. The best method is to heat a flat griddle on your grill to high heat, drizzle a little peanut oil just before placing chicken down. Drain marinated chicken and cook a couple minutes on each side or stir frying. Getting a good char on the edges adds to the flavor, so let it set a minute or two.
5. Heat reserved sauce that was set aside, adding the white wine and demi-glace, stir to incorporate well. Low simmer about 10 minutes. Serve as a dipping sauce, pour on dirty rice or Orzo.
6. Or.
7. Second method is bake chicken at 375 for 50 minutes in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into reserved sauce, add white wine and demi-glace and low simmer 10 minutes.
8. Great with Lemon Pepper Parboiled Rice and Soul Beans.
9. Sauce is also great reduced and used as a drizzle with grilled scallops.