Crisp-Skinned Bourbon Chicken

(from saymyname’s recipe box)

Source: America's Test Kitchen

Serves 4 people

Categories: Bourbon, Chicken, Main Dish

Ingredients

  • 1/2 cup Bourbon
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon cajun seasoning
  • 1 garlic clove, minced
  • 3/4 teaspoon cornstarch
  • salt
  • pepper
  • 8 bone-in skin-on chicken thighs, excess fat trimmed (about 4 pounds)
  • 1 tablespoon vegetable oil

Directions

  1. Whisk bourbon, sugar, vinegar, Worcestershire sauce, Cajun seasoning, garlic, cornstarch, 1/2 t salt, and 1/4 t pepper in a bowl until sugar dissolves.

  2. Pat chicken dry with paper towels and season with salt and pepper.

  3. Heat oil in a large nonstick skillet over med-high heat until just smoking.

  4. Cook chicken, skin-side down, until skin is well browned and crisp, 15-20 minutes.

  5. Turn chicken skin-side up and cook over medium heat until chicken registers 175 degrees, 5-8 minutes.

  6. Transfer chicken to platter.

  7. Pour off fat from skillet; add bourbon mixture and simmer until thickened, about 2 minutes.

  8. Pour sauce over chicken; serve.

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