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This Bourbon Chicken is tender, juicy, and coated in a sweet and savory sauce that’s even better than takeout. Made with simple ingredients and packed with flavor, it’s an easy dinner recipe that’s perfect for busy weeknights.
I’ve been making versions of this recipe for nearly 20 years, and after a recent refresh, it’s officially better than ever. Serve it over rice with your favorite vegetables for a meal the whole family will love.
There used to be this bourbon chicken at the Washington Square Mall when I was in high school. Yes, mall food! I can hardly believe I’m admitting that. I’m sure I’d be disappointed if I tried it now, but honestly this homemade version is even better.
And don’t get me started on Hot Dog on a Stick or the cheese on a stick. Ridiculous, I know. But I’d still totally try making that one at home.
Why You’ll Love This Bourbon Chicken
- Better than takeout
- Sweet, savory, and sticky sauce
- Easy weeknight dinner
- Made with simple pantry ingredients
- Family-friendly
- Great for meal prep
- Easy to make mild or spicy
- Tastes just like mall bourbon chicken
- Perfect with rice and vegetables
Ingredients You’ll Need
One of the best things about Bourbon Chicken is that it uses simple pantry ingredients to create that signature sweet, savory, sticky sauce everyone loves.
- Chicken Thighs: Boneless, skinless chicken thighs stay incredibly tender and juicy while soaking up all the sweet and savory flavors of the sauce. Chicken breasts can be substituted if you prefer a leaner option.
- Salt: Enhances the flavor of the chicken and balances the sweetness of the sauce.
- Garlic Powder: Adds savory depth and helps season the chicken evenly.
- Onion Powder: Brings subtle sweetness and rounds out the overall flavor.
- Black Pepper: Adds a mild kick and balances the sweet sauce.
- Olive Oil: Helps create a beautiful golden sear on the chicken while preventing sticking.
- Ground Ginger: Adds warm, slightly spicy flavor that’s essential to classic bourbon chicken.
- Apple Cider: Provides sweetness and tang while helping create the rich, flavorful sauce.
- Water: Balances the sauce ingredients and helps achieve the perfect consistency.
- Brown Sugar: Creates the signature sweet, sticky glaze that makes bourbon chicken so irresistible.
- Rice Vinegar: Adds brightness and a touch of acidity to balance the sweetness.
- Soy Sauce: Brings rich umami flavor and gives the sauce its savory depth.
- Baby Carrots: Add color, texture, and a hint of natural sweetness that pairs perfectly with the sauce.
- Zucchini: Tender and mild, zucchini soaks up the sauce beautifully while adding extra vegetables to the meal.
- Yellow Squash: Adds a pop of color and a delicate sweetness that complements the savory chicken.
- Yellow Onion: Becomes sweet and tender as it cooks, adding flavor to the vegetable side.
- Garlic: Fresh garlic adds bold flavor and elevates the vegetables.
- Salt and Pepper: Simple seasonings that enhance the natural flavors of the vegetables.
- Green Onions: A fresh, crisp garnish that adds color and a mild onion flavor to the finished dish.
How to Make Bourbon Chicken:
This Bourbon Chicken recipe is full of bold flavor and comes together quickly. Sweet, savory, and a little tangy, it’s perfect for weeknight dinners or meal prep.
- Make the Sauce: Combine garlic powder, ginger, apple cider, water, brown sugar, rice vinegar, and soy sauce. Bring to a boil, then simmer 20 minutes.
- Season and Cook the Chicken: Mix salt, garlic powder, onion powder, and pepper in a small bowl. Coat chicken thighs on both sides. Pan sear the chicken until golden brown on both sides then move to the oven and bake at 350°F for 30 minutes.
- Cook the Vegetables: Slice carrots, zucchini, squash, and onion. Sauté onion in olive oil until translucent, then add garlic for 30 seconds. Add remaining veggies, season with salt and pepper, and sauté until golden. Flip to cook evenly or roast at 425°F for 20-25 minutes.
- Assemble and Serve: Top chicken and veggies with sliced green onions and serve with white rice.
Enjoy this Bourbon Chicken with your favorite rice and veggies for a complete, flavorful meal. The sweet and savory sauce pairs perfectly with tender chicken, making it a dish everyone will love.
What to Serve with Bourbon Chicken?
We like to serve this chicken over steamed rice or fried rice with a side of sautéed veggies. For veggies like in the photos, slice baby carrots, yellow squash, zucchini, and onion. Heat olive oil in a skillet over medium-high heat, sauté the onion until almost translucent, then add the other veggies with salt and pepper. Cook until golden on one side, then flip and cook the other side.
For an easier option, toss everything in olive oil, season with salt and pepper, and roast at 425 degrees for 20-25 minutes. Other great sides include sautéed snap peas or grilled asparagus.
Tips for the Best Bourbon Chicken
- Use chicken thighs for the juiciest results.
- Don’t rush the sauce reduction—it creates the sticky glaze.
- Let the chicken rest before chopping.
- Use low-sodium soy sauce to control the salt level.
- Double the sauce if serving over lots of rice.
Bourbon Chicken FAQs
Yes! Chicken breasts work well if you prefer a leaner option, though chicken thighs tend to stay more tender and juicy.
I honestly don’t think it tastes as good, but you can make this recipe in the slow cooker. Brown the chicken first, as the instructions state. Pour the sauce into the crockpot and add the chicken. Cook on high for 2-3 hours or on low for 4-5.
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.
Despite the name, Bourbon Chicken is traditionally named after Bourbon Street in New Orleans. Many recipes don’t contain bourbon at all.
Storing and Reheating
Cooked chicken can be kept in the refrigerator for up to 4 days. Chicken should be refrigerated within 2 hours of cooking and stored in an airtight container.
Reheat refrigerated Bourbon Chicken in a skillet over medium heat, stirring occasionally, until warmed through. You can also reheat in the oven at 350°F for 10-15 minutes, covered, to keep the chicken moist. Avoid the microwave if possible, as it can dry out the sauce and chicken.
Make Ahead Tips
- Cook up to 4 days ahead.
- Store chicken, rice, and vegetables separately.
- Reheat gently on the stovetop.
You don’t have to head to the food court to enjoy your favorite Bourbon Chicken anymore. This homemade version is packed with sweet, savory flavor, easy enough for a weeknight, and even better than the version I remember from high school.
More Easy Asian Chicken Recipes to Try:
- Sheet Pan Chicken Stir Fry
- Teriyaki Chicken
- Crispy Honey Chicken
- Baked Sesame Chicken
- Easy Orange Chicken
- All our ASIAN RECIPES here!
Watch How This Bourbon Chicken Recipe is Made…
Bourbon Chicken
Ingredients
For the Sauce
- ½ teaspoon Garlic Powder
- ¾ teaspoon Ground Ginger
- ⅓ Cup Apple Cider
- ¼ Cup Water
- ½ Cup Brown Sugar, light
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Low Sodium Soy Sauce
For the Chicken
- 2 Pounds Chicken Thighs, boneless/skinless
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Pepper
- 1-2 Tablespoon Olive Oil
For the Vegetables
- 2 Cups Baby Carrots, cut lengthwise
- 2 Yellow Squash, small, cut into bite size pieces
- 2 Zucchinis, small, cut into bite size pieces
- 1 Yellow Onion, quartered and cut into bite size pieces
- 1 Tablespoon Olive Oil
- 3-4 Cloves Garlic, minced
- Salt and Pepper, to taste
- Green Onions, chopped, for garnish
Instructions
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.½ teaspoon Garlic Powder, ¾ teaspoon Ground Ginger, ⅓ Cup Apple Cider, ¼ Cup Water, ½ Cup Brown Sugar, 1 Tablespoon Rice Vinegar, 2 Tablespoons Low Sodium Soy Sauce
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.2 Pounds Chicken Thighs, 1 teaspoon Salt , ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Pepper, 1-2 Tablespoon Olive Oil
- Heat an oven to 350 degrees F. 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.2 Cups Baby Carrots, 2 Yellow Squash, 2 Zucchinis, 1 Yellow Onion
- Drizzle the olive oil in a skillet over medium high heat and sauté the onion until it is almost translucent. Then add the garlic and let it cook until fragrant, about 30 seconds.1 Tablespoon Olive Oil, 3-4 Cloves Garlic
- 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.Salt and Pepper
- 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 F for 20-25 minutes and roast them.Green Onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I only have chicken breasts, can I use those in place of the thighs?
Hi Candice! Absolutely! It will lack a little flavor, but it will still be excellent! There’s just something special about the flavor a chicken thigh has with this recipe.
I would love the recipe for the side dish shown in the picture of the Bourbon Chicken
Hi Kim! I just added a note to the recipe card for how to cook the vegetables. I hope this helps!!
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!!!
Great comment about using the slow cooker. I love when our readers give each other and us tips!
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!
Hey! I’m so glad you liked it! My sister in law gave me this recipe and we love it!!
mmmm..yummy. I love Borbon chicken! Delish!
ok, obviously, I can’t type this morning–I meant that I would cut the red pepper down to 1/4 teaspoon.
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!
This comment has been removed by the author.
This looks so tasty! I wonder if the original recipe had bourbon in it?