Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Bourbon Street Chicken
- add review
- #12885
serves/makes:
ready in:
30-60 minutes
30-60 minutes
6 reviews
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.
added by
ginny62
nutrition data
490 calories, 2 grams fat, 46 grams carbohydrates, 40 grams protein per serving. This recipe is low in fat.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
December 29, 2009
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!
May 8, 2008
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.
August 13, 2006
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...
August 1, 2006
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
June 14, 2006
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.
June 24, 2004
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.