This Bourbon Chicken is tender, moist, and full of flavor and so simple to prepare! I’ve been testing this recipe for 20 years exactly now, and it was time for a refresher on this recipe! It is my new fav thing!
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.
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! And this sauce isn’t exactly like the one from the mall, it’s even better!
And I won’t 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…
Ingredients Needed for Bourbon Chicken
This chicken is sweet and sticky and made with tender and flavorful chicken thighs. You start by browning the chicken on the stove top with a simple dry rub and then it finishes cooking in the oven in the sauce. Here is what you will need:
- Chicken Thighs – boneless and skinless thighs, you can also use chicken breasts if you prefer
- Salt – adds flavor
- Garlic Powder – adds flavor
- Onion Powder – adds flavor
- Pepper – chicken should just always be seasoned with salt and pepper
- Olive Oil – gives the chicken a good sear and keeps it from sticking to the pan
- Garlic Powder – paired with the ginger, it is that essential Chinese food flavor combo
- Ground Ginger – it’s very fine and blends into the sauce beautifully
- Apple Cider – adds richness, tang and a fruitiness
- Water – thins out the sauce some
- Brown Sugar – adds the perfect sweetness to the sauce
- Rice Vinegar – gives the sauce a nice tang
- Soy Sauce – I prefer to use low sodium to better control the saltiness of the salt.
Vegetables (see following section for how to make the veggies)
- Baby Carrots – sliced in half lengthwise
- Zucchini – I like to find baby zucchini, but regular zucchini works great, just cut it to bite size pieces
- Yellow Squash – sliced to bite size pieces
- Yellow Onion – cut into quarters and then sliced to the bite size pieces
- Garlic – fresh is best and minced
- Salt and Pepper – for flavor
- Green Onions – for garnish
The complete recipe with all the measurements can be found in the recipe card down at the end of the post. You can also save and/or print the recipe from there.
What to Serve with Bourbon Chicken?
If you want do have veggies similar to the ones shown in these photos, slice some baby carrots, yellow squash, zucchini (you can buy little packages of precut baby squash if you want) and onion. Drizzle a little olive oil in a skillet over medium high heat and sauté the onion until it is almost translucent. Toss in the other veggies and salt and pepper them. Let them sauté until they are golden on one side and then flip them and repeat.
If you’re looking for even easier, sometimes I just toss everything in a little olive oil, s & p them and throw them in the oven on 425 degrees for 20-25 minutes and roast them.
Does Bourbon Chicken Contain Bourbon?
It can if you want it to, but bourbon chicken is actually named after Bourbon Street in New Orleans, so no need to buy any bourbon at all. If you want to add bourbon, just swap it for half of the apple cider.
How Can I Make this Spicier?
If you want to add more heat, add a pinch of red pepper flakes or a squeeze of sriracha. You have complete control of how spicy you make it.
Is Bourbon Chicken Gluten Free?
Yes, bourbon chicken can be gluten free as long as you are sure to use gluten free soy sauce. A lot of soy sauces do contain gluten so just check the ingredients. You could also substitute tamari or liquid aminos for the soy sauce.
How to Make Bourbon Chicken in the Crockpot
I honestly don’t think it tastes as good, but you can make this recipe in the slow cooker. Brown the chicken first just like it states in the instructions. Pour the sauce into the crockpot and add the chicken. Cook on high for 2-3 hours or on low for 4-5.
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.
You don’t have to go to the mall to get that bourbon chicken you remember eating with friends in high school! Now you can make this classic take-out food totally from scratch at home! Enjoy!
More Easy Asian Chicken Recipes to Try:
- Sheet Pan Chicken Stir Fry
- Teriyaki Chicken
- Crispy Honey Chicken
- Baked Sesame Chicken
- Easy Orange Chicken
- Chinese Chicken Salad
- Asian Ginger Chicken Marinade
- All our ASIAN RECIPES here!
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- 2 lbs Chicken Thighs boneless/skinless
- 1 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Pepper
- 1-2 Tablespoon Olive Oil
For the Sauce
- 1/2 Teaspoon Garlic Powder
- 3/4 Teaspoon Ground Ginger
- 1/3 Cup Apple Cider
- 1/4 Cup Water
- 1/2 Cup Brown Sugar light
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Low Sodium Soy Sauce
For the Vegetables
- 1 Tablespoon Olive Oil
- 2 Cups Baby Carrots cut lengthwise
- 2 Zucchinis small, cut into bite size pieces
- 2 Yellow Squash small, cut into bite size pieces
- 1 Yellow Onion quartered and cut into bite size pieces
- 3-4 Cloves Garlic minced
- Salt and Pepper to taste
- Green Onions chopped, for garnish
For the Sauce
- Heat a skillet over medium high heat now. Add all sauce ingredients, stirring to combine. Bring to a boil and then turn down to medium low to simmer for 20 minutes.
For the Chicken
- Mix the seasoning for the chicken together and sprinkle evenly, front and back of the chicken. Heat oil in a large skillet or heat a grill to high heat. Drizzle a little oil on each side of the chicken.
- Heat an oven to 350 degrees. Add chicken to the hot pan or grill, and after a minute or two of browning, turn to medium heat and cook 3-5 minutes per side
- Remove chicken from pan and place in the oven safe skillet with the sauce. You can move everything to an oven safe dish if needed.
- Bake at 350 for 30 minutes. Remove the chicken to a cutting board for 5 minutes, draped in foil, then chop the chicken, throw it back in the sauce and serve with rice.
For the Vegetables
- While the chicken is baking, slice the baby carrots, yellow squash, zucchini (you can buy little packages of precut baby squash if you want) and onion.
- Drizzle the olive oil in a skillet over medium high heat and sauté the onion until it is almost translucent.
- Toss in the other veggies and salt and pepper them. Let them sauté until they are golden on one side and then flip them and repeat.
- If you're looking for even easier, sometimes I just toss everything in a little olive oil, s & p them and throw them in the oven on 425 degrees for 20-25 minutes and roast them.
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