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Bourbon Chicken

2 Reviews

This Bourbon Chicken recipe from Aggie’s Kitchen is so simple to prepare and so so so delicious! One of the things that we absolutely love is that it’s so easy to spice it up or take it down a few notches depending on who you will be sharing your meal with. Tender, moist, and full of flavor. There was a great bourbon chicken, hold your breath, at the Washington Square mall when I was in high school. I know, mall food. Can you even believe that I said that?! It’s completely ridiculous, and if I went back I’d probably be a bit disappointed now that my palate has evolved. Or, at least I hope that it has!

It was definitely chicken thighs not breasts that were used, but the breasts are a little healthier so I went with those this time. And the sauce isn’t exactly like the one from the mall and I did adapt it from Aggie as well, but it’s still a really delicious sauce that I think you’ll just love.

And I wont even tell you about Hot Dog on a Stick. Or should I say. the cheese on a stick. I know, I know, it’s ridiculous. That one I’m still tempted to make a homemade version though…

Does Bourbon Chicken Contain Bourbon?

Bourbon chicken is named after Bourbon Street in New Orleans.

Traditionally, bourbon chicken is marinated in a sauce containing bourbon whiskey.

Many recipes can be found eliminating the bourbon whiskey, and using substitute ingredients.

How Long Will Cooked Chicken Keep?

Cooked chicken can be kept in the refrigerator for up to 4 days.

Chicken should be refrigerated within 2 hours of cooking.

Chicken should be stored covered.

Bourbon Chicken

Bourbon Chicken

5 from 2 votes
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes


  • 2 lbs boneless/skinless chicken breasts cut into bite-size pieces
  • 1-2 tablespoon olive oil
  • 1 garlic clove crushed
  • 1/4 teaspoon ginger
  • 3/4 teaspoon crushed red pepper
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce


  • Heat oil in a large skillet.
  • Add chicken pieces and cook until lightly browned.
  • Remove chicken from pan and add remaining ingredients, heating over medium Heat until well mixed and dissolved.
  • Add chicken back into pan and bring to a hard boil.
  • Reduce heat and simmer for 20 minutes.


We served this with brown rice and steamed broccoli. I think next time I will use a little less crushed red pepper because I like it a little less spicy, but it was such a great flavor. We will be making this one again for sure!
Nutrition Facts
Bourbon Chicken
Amount Per Serving (1 recipe)
Calories 1568
% Daily Value*
Cholesterol 662.2mg221%
Carbohydrates 69.9g23%
Fiber 1.3g5%
Sugar 60.7g67%
Protein 211.9g424%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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  • Tried this recipe last week and the family loved it, so I’m making it again today. Since I am not at home during the day I dumped all of the ingredients into the crock pot in the morning and put some rice in the rice cooker and set the timer. All I had to do when I got home was reduce the sauce from the chicken on the stove to get it to that gooey consistency. Yum, yum!!! Thanks for sharing!!!

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    • Great comment about using the slow cooker. I love when our readers give each other and us tips!

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  • Tried this last week and from everyone’s comments, I went ahead and cut the red pepper in half and it was perfect! Yummy! Thanks for the recipe!

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  • Hey! I’m so glad you liked it! My sister in law gave me this recipe and we love it!!

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  • mmmm..yummy. I love Borbon chicken! Delish!

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  • ok, obviously, I can’t type this morning–I meant that I would cut the red pepper down to 1/4 teaspoon.

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  • I made this the other day and thought the same about the red pepper, too! My older daughter, who loves anything spicy, loved it but my 2 younger children said it was too spicy! I would def. cut down the red pepper to maybe a 1/2
    4 teaspoon. I thought it was delicious and will be making it again! Love your blog–just found it from the superbowl recipe voting! p.s. sorry for the first deletion, I hit the trash button and then thought I could delete…blah blah blah!

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  • This looks so tasty! I wonder if the original recipe had bourbon in it?

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