Categories: Appetizers, Bourbon, Chicken
Ingredients
- 1 lb boneless skinless chicken thighs, cut in bite-size chunks
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon powdered ginger
- 2 tablespoons dried onion flakes
- 1/2 cup bourbon (like Jim Beam)
- 2 tablespoons white wine
Directions
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Mix all the marinade ingredients, except white wine, in a zip lock bag.
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Put chicken pieces in the bag.
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Refrigerate at least several hours (preferably overnight).
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Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes.
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Remove chicken.
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Scrape pan juices with all the brown bits and pour into a skillet.
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Add any remaining marinade and add 2 tbsp white wine to the skillet.
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Heat and add chicken.
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Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.