sticky bourbon chicken with rice


That sticky bourbon chicken with rice on a blue plate/bowl basically sums it all up. No further comment. See it and believe it.


The number one thing I love about this recipe? Spending about five minutes of hands on time and eventually walking out to the table with a gorgeously saucy golden platter of chicken, like so.

Like as if it’s fancy or something. Er, I don’t make chicken a lot – maybe that’s not even fancy looking. Don’t tell me.
But seriously, the five minute thing? You do have to have a tiny bit of planning ahead because it marinates the night before, but just try to find something as delicious and as simple to prepare that has a fun name like sticky bourbon chicken. With rice.

sticky bourbon chicken with rice

This sticky bourbon chicken is so easy to make! Perfect served with rice, green onions, and a drizzle of extra sauce. So yummy!

INGREDIENTS

  • 1 1/2 lbs. chicken thighs (I used boneless skinless – delish!)
  • 1/2 cup low sodium soy sauce
  • 1/4 cup oil
  • 1/4 cup vinegar
  • 1/4 cup bourbon
  • 1/4 cup brown sugar
  • 1 tablespoon crushed or sliced ginger (fresh, not dried)
  • 4 cloves crushed garlic
  • 45 green onions, cut into thirds or sliced
  • 1 cup uncooked basmati rice

INSTRUCTIONS

  1. THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).
  2. THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
  3. When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

NOTES

Nutrition facts are for the chicken and rice with most but not all of the sauce. I was pretty generous with my saucing and still had some sauce left in the pan.

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