Description
A quick and easy homemade version of food court bourbon chicken that’s perfect for beginner cooks, packed with sweet, savory flavor and healthier ingredients.
Ingredients
- Chicken thighs, cut into bite-sized pieces
- Soy sauce
- Brown sugar
- Bourbon (or apple juice substitute)
- Apple cider vinegar
- Garlic, minced
- Ginger, grated
- Ketchup
- Water
- Cornstarch
Instructions
- Trim excess fat from chicken thighs and cut into bite-sized pieces.
- In a large bowl, combine soy sauce, brown sugar, bourbon, apple cider vinegar, garlic, ginger, ketchup, and water. Whisk until sugar dissolves.
- Place chicken in a resealable bag or bowl, pour half the sauce over it, and marinate for at least 30 minutes.
- Preheat oven to 400°F (200°C). Line or grease a sheet pan.
- Arrange chicken evenly on the pan without overcrowding. Bake for about 20 minutes, flipping once halfway through.
- Meanwhile, simmer the reserved sauce in a saucepan. Mix cornstarch with water to form a slurry and stir it into the sauce until thickened.
- Toss the baked chicken in the thickened sauce or brush generously before serving.
Notes
- Substitute chicken breast for a leaner version, but monitor doneness closely to avoid dryness.
- Use apple juice instead of bourbon for a non-alcoholic version.
- Use parchment paper or lightly oil the pan to prevent sticking.
- Leftovers store well for up to 4 days in the fridge.
- Check chicken doneness using a meat thermometer; target is 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 14g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 150mg