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Bourbon Street Chicken

recipe at a glance
Rating: 4/5 4 stars
6 reviews


recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   4

  

recipe id: 12885
cook method: outdoor grill, stovetop

Bourbon Street Chicken Recipe
photo by: TravisAndLara
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ingredients

3 pounds chicken, cut up
OR
1 1/2 pound boneless chicken breast
***GLAZE***
1 cup Jim Beam bourbon whiskey
1/2 cup dark brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon fresh lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
salt and pepper, to taste

directions

Combine Bourbon, sugar, ketchup, sauce, lemon juice, garlic, salt and pepper. Chicken can be marinated for a few hours in the sauce, but it is not mandatory.

If you BBQ the chicken, baste it with the sauce. When it is turned be sure and serve some for dipping.

If you pan-fry the chicken, brown the chicken then pour the sauce into the pan and simmer for 5 minutes till sauce thickens. Serve with rice or pasta.

cook's notes

Though this dish is said to be NOT Cajun, It has become associated with Cajun and I see it on several good Cajun sites.


nutrition

490 calories, 2 grams fat, 46 grams carbohydrates, 40 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: ginny62



ratings & reviews



number of 5 star votes on this recipe
350%
number of 4 star votes on this recipe
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number of 3 star votes on this recipe
350%
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number of unrated comments on this recipe0



Registered Member at CDKitchen.com



Member since: December 29, 2009
recipe rating
This recipe was delicious! We may have added a touch too much Whiskey but some of us preferred it that way while others did not. We all agree that the flavor was outstanding and we uploaded a photo. Beautiful dish!



Registered Member at CDKitchen.com



Member since: November 15, 2007
recipe rating
This recipe is tasty. I just combined all ingredients for the marinade into the marinade :). I'll be using less Jim Beam next time, though, as even after a lengthy simmer the liquor was still too strong in the sauce.



Guest at CDKitchen.com



recipe rating
I don't know what I did wrong. I tried this recipe but it didn't come out the way I hoped. It tasted fine, but feedback I got from others include "too ketchupy" and "just like barbeque chicken". Bottom line, it didn't taste anything like the bourbon chicken I love. I guess I'm going to have to keep searching for the right recipe...



Guest at CDKitchen.com



recipe rating
this recipe does not tell me what to do with the viniger or the dry mustard. I decided to add some orange zest to mine, and substituted 1/2 cup steak sauce for the ketchup. It was wonderful



Guest at CDKitchen.com



recipe rating
This recipe is very easy and awesome!!!!!! It is delish and I would use it at any of my dinner parties. Everyone in my neighborhood loves it and always wants me to make it at all my Hollywood dinner parties.



Registered Member at CDKitchen.com



Member since: June 24, 2004
recipe rating
This recipe is WONDERFUL. I made minor alterations as follows: Cut chicken into bite size pieces. After marinating in GLAZE for several hours, remove chicken from GLAZE and brown in a skillet until done. Whisk about a 1/4 cup of flour into the GLAZE/marinade. Add marinade to the chicken and cook until bubbling and thickened. Serve over rice.



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