Bourbon Chicken Thighs
THIS dish is so delicious that you may be asked to make it two nights in a row. I was! And I did. I made it for dinner two nights in a row and trust me when I say, it was absolutely worth it.
Sticky Bourbon Chicken Thighs
4 Chicken thighs – bone in, skin on
½ cup Soy sauce
¼ cup Oil
2 T Balsamic Vinegar
¼ cup Bourbon
¼ cup Brown sugar
4 cloves crushed garlic
- The night before cooking, get your marinade together and your chicken in it!
- Combine soy, oil, vinegar, bourbon and brown sugar in a bowl and whisk. Place your chicken in a bag and cover with the marinade then crush your garlic and put it in.
- Massage to combine further, zip your bag and put it in the fridge for the night.
- Time to cook! Preheat your oven to 350 F
- Heat a pan with a little bit of oil and take the chicken out of the marinade.
- Pat the chicken dry with a paper towel.
- Put your chicken in the pan skin side up and let it cook for about 3 minutes, until brown.
- Flip and sear the skin side for about 3 minutes.
- Transfer your chicken to a baking dish, cover with the marinade and cook for 45 minutes, or until it reaches 165-170 degrees with a meat thermometer.
I didn’t take a lot of pictures, because honestly I wasn’t sure it would be any good. And the pictures I took are a little dark, because the light above my stove went out. Very sad.
It’s important to remember that you should pat the chicken dry before placing it in the pan. This is not an issue of getting the salmonella off the chicken, I don’t believe that old wives tale. At this point, you need to pat it dry because the marinade may splatter if it drips into the hot oil and I don’t want you to burn yourself.
Don’t walk away from this chicken. Remember that it will cook fast at a medium heat. You want to just crisp the skin, but not burn it. I burnt mine the first time. The sugars in this dish WILL brown very fast so it may look burnt, but rest assured it will still taste delicious.
Put your chicken in the oven covered with the marinade and cook for about 45 minutes. The temperature should be at LEAST 165 degrees with a meat thermometer. After the 45 minutes, if you feel like the chicken isn’t quite brown on top, you can turn the heat up to broil and cook it for about 5 more minutes.
This was truly one of the most delicious dishes I’ve made. And it’s very cost effective too. The sauce goes so well with the juicy dark meat in the thigh. Oh my lord, make this dish! Eat it and love it.