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Bourbon Chicken



  • 1/2 cup Bourbon

  • 1/2 cup soy sauce low sodium

  • 1/2 cup water

  • 4 cloves garlic minced

  • 1/2 cup brown sugar

  • 1 tsp fresh ginger minced

  • 2 tbsp red wine

  • 1 tsp sesame oil

Bourbon Chicken:

  • 2 lb chicken thighs boneless and skinless, cut into smaller pieces

  • 2 tbsp olive oil

  • 1 tbsp chives chopped


  1. Whisk all the marinade ingredients together in a medium bowl thoroughly. Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 30 minutes to overnight.

  2. In a large skillet heat the olive oil over medium to high heat. Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes. Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked. Should take another 5 to 10 minutes.

  3. If you want some extra sauce, cook the remaining marinade in a small saucepan over medium heat, for about 5 to 10 minutes until it reduces about half and thickens a bit.

  4. Serve the chicken over rice and garnish with chives.