Straight off of Bourbon Street in New Orleans, this tender bourbon chicken is covered in a slightly sweet sauce with a little kick. It’s a true taste of the South you won’t be able to resist.

I had my first taste of bourbon chicken in a mall in Florida. I walked around for 20 minutes looking at all the different food court options, not feeling like any of them, and I finally gave in to the lady that had tried to hand me a sample of this chicken three times. Twice, I looked at the giant aluminum pan full of some watery brown liquid and sloshy chicken and though “nope”. But I was beat down, and hungry, so I gave in. And it was freaking incredible.

I got a giant plate of it, ignored my inner cricket that was telling me there was no way to know how long that chicken had been sloshing there, and I inhaled the entire plate in record time. It became something I looked forward to every trip to Florida.

In the last couple of years we got a chain up here in Canada that sells it too… but they aren’t that common, and the closest mall to me that has it is always a DISASTER to go to – way too damn busy to be enjoyable at all (yeah, I’m looking at you Vaughan Mills).


  • 4 tbsp olive oil
  • 3 lbs boneless, skinless chicken thighs, cut into 1″ bite size pieces
  • 1 cup water
  • 1 cup brown sugar, packed
  • 3/4 cup chicken broth
  • 2/3 cup soy sauce (low sodium is best)
  • 1/4 cup ketchup
  • 1/4 cup Jack Daniel’s or Southern Comfort
  • 2 tbsp apple cider vinegar
  • 5 cloves garlic, minced
  • 1 small onion, minced
  • 3/4 tsp crushed red pepper flakes (more if you like it spicy)
  • 1 1/2 tbsp freshly grated ginger
  • 1/4 cup apple juice
  • 2 tbsp corn starch


  1. Heat the oil in a large heavy bottom pot (I use a dutch oven). Add the chicken pieces and brown until lightly golden on all sides. This will take about ten minutes. Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. It will not be fully cooked yet.
  2. In the now empty pot, add the water, sugar, chicken broth, soy sauce, ketchup, Jack Daniel’s, apple cider vinegar, garlic, onion, red pepper flakes, and ginger. Bring to a boil, and use a wooden spoon to scrape all the browned bits off the bottom of the pan.

You can find complete recipes of this BOURBON CHICKEN in

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