Great dinner and great excuse to buy a new bottle of bourbon. The bourbon marinade with white grape juice, teriyaki sauce, and seasonings is where all the flavorful magic really takes place.
1 1/2 pound boneless skinless chicken thighs, cubed
2 tablespoons teriyaki sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon powdered ginger
3 tablespoons brown sugar
1 tablespoon granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water
Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours, or best overnight. Save remainder of marinade and refrigerate.
Braise chicken with marinade on medium-low heat until cooked. Remove from pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup white grape juice and 1 tablespoon sugar with 1/4 cup water. Bring to a simmer and stir until sugar is dissolved. Add chicken to sauce and stir until chicken is coated. Serve hot. Delicious over rice.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 10, 2016
As I was making this, I thought that it really wasn't turning out to be very good. But I was presently surprised at dinner time. While it doesn't look like much, it was yummy and filling. I think the recipe does call for too much whiskey. I was smelling (and probably smelling of) bourbon all evening. Maybe half that amount would be about right. Still, I'll make this again for sure.
January 30, 2014
I made this using vegetarian chicken pieces, and skipped the Bourbon because I don't have it. I just heated the sauce ingredients and stirred for about 15 minutes, and added the cooked chicken to it and heated it through. The recipe was easy and the results were so good. I recommend.
June 1, 2012
I followed the recipe exactly and it turned out great. One of the best copykat recipes I have tried so far. The sauce did not turn out as thick as it normally is in the "food court" bought versions. I added 2 tablespoons of a sweet sticky dark soy sauce and that did the trick. It thickened the sauce plus adding a bit more flavor to it. Will definitely use this recipe many times again. Thanks!
March 6, 2011
Thank you for an authentic way to enjoy this at home. For those of us who don't know about braising, more detail would have been nice. My wife helped, so it all worked out. Thanks again!!!
May 21, 2010
This really tastes like the chicken at the food court. My kids always make me stop there when we go to the mall and the loved my homemade version.
March 23, 2006
entirely too much whiskey...tasted nothing like cajun cafe. 2 thumbs down