17 February 2014

Bourbon Chicken

Last night we made Bourbon Chicken for supper; this may well be our favorite way to cook chicken. Since getting the recipe from a friend at Christmas, we've made it several times. You can find the original recipe--which is very good!--here, but now that we've made it a few times, we've started experimenting with it to make it even better. Here's the way we made it last night: a little less sweet than the original, but we liked it just as well.

It is originally a recipe for the grill, but this is Alaska... you don't grill here between September and May. We are looking forward to cooking it over the flames this summer, but so far, we've been using the broiler.

First, the marinade:

In a gallon resealable bag, combine:
2 Tablespoons spicy brown mustard
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
3 Tablespoons honey
4 Tablespoons bourbon
1 teaspoon garlic powder

Slice 2 or 3 boneless skinless chicken breasts in half lengthwise. Seal them in the bag with the marinade and let sit in the refrigerator at least two hours, squishing them around every so often to make sure all surfaces are exposed to the marinade.

Heat up your broiler and line a sheet pan with foil. This is VERY important; you do not want to be the one washing dishes if you forget the foil! Broil the chicken on the foil-lined pan 5 minutes on one side, 3 to 5 minutes on the other until it's done.

The sauce and juices running off the chicken will char all over the pan, so keep an eye on your smoke detector if it's too close to the oven when you're checking for doneness.

Enjoy! If you have leftovers, it makes a wonderful addition to a salad with dried fruit and a smoother cheese like Gouda or baby Swiss.

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