Golden Corral Bourbon Chicken
recipe at a glance
4 stars - 16 reviews
ready in: over 5 hrs
serves/makes: 4recipe id: 1372cook method: oven, stovetop
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
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.
282 calories, 6 grams fat, 22 grams carbohydrates, 18 grams protein per serving
ratings & reviews
|Nov 5, 2013 123456Member since: April 10, 2008
Too much bourbon I think but overall good. Cutting it in half would be more than enough.
Jul 5, 2013 Guest Foodie
Between this recipe and the crab salad copycat here on the site I'm set with my favorite golden corral recipes! Thank you!
Oct 25, 2011 TX Safety Lady
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.
Mar 17, 2011 ALBrewmaster
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.
Nov 13, 2009 Toni
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.
Mar 31, 2009 spider
I made this but i found it to be a littly salt do anyone knows what to do to avoid the salty taste.
Oct 26, 2008 gomomgoMember since: October 26, 2008
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.
Aug 24, 2008 Carole
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!
Aug 16, 2008 Julia-wannabe-Child
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.
Jul 7, 2008 Jessica
This is one of my favs. I like mine a little sweeter so I added just a touch more of brown sugar. my family loves it. I make mine with cheddar mashed potato's, side salad, and rolls.
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