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Golden Corral Bourbon Chicken

recipe at a glance
Rating: 4/5 4 stars
16 reviews
1 comment


recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   4

  

recipe id: 1372
cook method: oven, stovetop

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ingredients

1 pound chicken leg or thigh meat, cut into bite-size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam bourbon whiskey
2 tablespoons white wine

directions

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350 degrees F for 1 hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add white wine. Stir and add chicken. Cook for 5 minutes and serve.


nutrition

282 calories, 6 grams fat, 22 grams carbohydrates, 18 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: nikibone



ratings & reviews



number of 5 star votes on this recipe
956%
number of 4 star votes on this recipe
531%
number of 3 star votes on this recipe
16%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
16%
number of unrated comments on this recipe1



Guest at CDKitchen.com



recipe rating
I made this tonight and it was very good. Normally, when preparing a recipe for the first time, I follow the recipe exactly. Unfortunately, I had no wine and just below the amount needed for the bourbon. After reading the reviews, I reduced the bourbon to 1/3 cup and doubled the rest of the marinade ingredients. I substituted apple juice for the wine as people had commented on how salty the recipe was and I didn't want to add more salt with chicken broth. Over all, this was a pleasing entree that was served over jasmine rice. I think I will keep the recipe as is because the bourbon was extremely noticeable to the kids. Thank you for sharing and giving me a good place to start with your recipe.



Registered Member at CDKitchen.com



Member since: April 10, 2008
recipe rating
Too much bourbon I think but overall good. Cutting it in half would be more than enough.



Guest at CDKitchen.com



recipe rating
Between this recipe and the crab salad copycat here on the site I'm set with my favorite golden corral recipes! Thank you!



Guest at CDKitchen.com



recipe rating
I liked this recipe. Based on comments I read, I reduced the bourbon from 1/2 cup to 1/3 cup. Next time I will reduce it to 1/4 and may do as someone else suggested and add orange juice. Overall though, it was good and I will make it again.



Guest at CDKitchen.com



recipe rating
This is dead on. Everybody loved it but my Grand baby it was a bit much for her. I did cut the Bourbon in half and instead of white wine I replaced it with chicken broth. I only let it marinate for about 7 hours. Thanks I will be making this again.



Guest at CDKitchen.com



recipe rating
I cut the burbon in half otherwise it is to strong. I also cook it over the cooktop with olive oil. It just seems quicker to me. All in all it is a good reciepe. My family loves it and it is a must at my house, at least once a week.



Guest at CDKitchen.com



recipe rating
I made this but i found it to be a littly salt do anyone knows what to do to avoid the salty taste.



Registered Member at CDKitchen.com
Oct 26, 2008

gomomgo
Member since: October 26, 2008
question or comment
I made this recipe and I have a question. Do you drain the marinade before you put the chicken in the oven? The recipe does not specify and it states to baste every ten minutes.
Thank You,
Cindy



Guest at CDKitchen.com



recipe rating
I tried it the night before brining it to our church. Made more the next day and used less bourbon and cooked the white wine a lot more at the end. There wasn't a crumb left in the dish. I served it over Jasmine rice and had requests for the next time we have a pot luck! A+ Recipe!



Guest at CDKitchen.com



recipe rating
I used a few tablespoons of sesame seed oil in the marinade to give it more flavor and keep it from getting dry.I also used reduced sodium Tamari instead of Soy sauce, Tamari is a richer aged soy, much better. Also I used some fresh squeezed orange juice in addition to the bourbon - I was afraid the liqour taste would be too strong after reading the reviews.
It turned out great! Although I know this is NOT Golden Corrals recipe, with or without my subbing.



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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