Crisp-Skinned Bourbon Chicken

America's Test Kitchen

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄2 cup Bourbon
• 1⁄4 cup  packed dark brown sugar
• 1  tablespoon cider vinegar
• 1  teaspoon Worcestershire sauce
• 3⁄4 teaspoon  cajun seasoning
• 1  garlic clove, minced
• 3⁄4 teaspoon cornstarch
•  salt
•  pepper
• 8  bone-in skin-on chicken thighs, excess fat trimmed (about 4 pounds)
• 1  tablespoon  vegetable oil

Directions

1. Whisk bourbon, sugar, vinegar, Worcestershire sauce, Cajun seasoning, garlic, cornstarch, 1/2 t salt, and 1/4 t pepper in a bowl until sugar dissolves.
2. Pat chicken dry with paper towels and season with salt and pepper.
3. Heat oil in a large nonstick skillet over med-high heat until just smoking.
4. Cook chicken, skin-side down, until skin is well browned and crisp, 15-20 minutes.
5. Turn chicken skin-side up and cook over medium heat until chicken registers 175 degrees, 5-8 minutes.
6. Transfer chicken to platter.
7. Pour off fat from skillet; add bourbon mixture and simmer until thickened, about 2 minutes.
8. Pour sauce over chicken; serve.