Bourbon Chicken

  • Servings: 8
  • Rating:


  • 1 1/2 LB. of Thigh Meat or Dark Meat (cut in bite size chunks)
  • 2 Tbsp. Teriyaki Sauce
  • 1/2 tsp. Worcestershire Sauce
  • 1/2 tsp. Garlic Salt
  • 1/2 tsp. Ginger Powder
  • 3 Tbsp. Brown Sugar
  • 1 Tbsp. Granulated Sugar
  • 1 C. White Grape Juice
  • 1/2 C. Bourbon
  • 1/4 C. water


Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or best overnight. Save remainder sauce and refrigerate.

Braise chicken with marinate on medium low heat until cooked. Remove from frying pan. In a 2 quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 Tbsp. of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is devolved. Add chicken to sauce and stir until chicken is coated and its ready to serve