Bourbon Chicken Recipe

The food court at the mall doesn’t get the credit it deserves. There’s a lot of glorious tastes in that little area! Various cuisines of many cultures in one spot. The food court is where I was first introduced to Bourbon Chicken. I’m forever grateful. Okay, that seems intense. But, so is the flavor of this chicken!

There are many versions of this dish. I have a slow cooker version here on the site that is very different from this one. Still tasty. But, different. Here, I marinate the chicken overnight in the same sauce we’ll use later in the recipe.

I use chicken thighs as they have a little more flavor than breasts. But, breast will definitely work in this recipe if preferred. When using the boneless, skinless chicken thighs, it’s important to almost “butterfly” it. You want to slice it thinly to help it cook evenly and thoroughly.

As previously mentioned, my slow cooker version of this recipe differs. One difference is the omission of Bourbon whiskey. That recipe was named after the famed New Orleans “Bourbon Street”. This is why it lacks Bourbon whiskey. But, here, we’re adding in the booze!

If you loved my earlier added Bourbon Chicken recipe, I have no doubt you’ll enjoy this one! Different flavors, but there’s certainly no lack of flavor. Which one of my Bourbon Chicken recipes do you prefer? I’ll take both!

Happy Cooking,
B. Coop

Bourbon Chicken Recipe


  • 8-10 boneless skinless chicken thighs
  • Marinade:
  • 1/2 cup light brown sugar packed
  • 1/2 cup soy sauce
  • 1/2 cup teriyaki sauce
  • 2 TBS hoisin sauce
  • 2 TBS bourbon
  • 1 tsp Chinese Five Spice
  • 1 TBS garlic powder
  • 1 TBS olive oil
  • Sauce:
  • 1 TBS granulated sugar
  • 1/3 cup chicken stock
  • 1 TBS cornstarch
  • 2 TBS water
  • 1 TBS bourbon optional


  1. Chicken:
  2. Trim the excess fat from the chicken
  3. Place chicken into a ziploc bag
  4. In a bowl, combine all ingredients except the chicken, cornstarch, and water
  5. Mix well
  6. Reserve 1/2 cup of the mixture and pour the rest into the bag over the chicken.
  7. Refrigerate the chicken to marinate overnight or for at least 4 hours.
  8. Heat oil in a cast iron skillet or grill pan over medium high heat
  9. Remove the chicken from the bag and discard the marinade.
  10. Cook each chicken thigh for 3-5 minutes per side or until it’s reached an internal temperature of 165 F
  11. Remove the chicken from the pan; set aside to rest for 5 minutes before slicing into bite sized pieces
  12. Sauce:
  13. Stir the granulated sugar and chicken stock to the reserved marinade
  14. Pour sauce into the same pan used for the chicken
  15. Bring it to a simmer
  16. And a small dish, whisk the cornstarch and water together.
  17. Stir the cornstarch mixture into the marinade
  18. The marinade will thicken into a sauce as it heats.
  19. Once thickened, remove from the heat.
  20. Stir in the bourbon (optional)
  21. Toss the chicken pieces in the sauce.
  22. Serve with warm rice and veggies.
  23. Enjoy!

Slow Cooker Honey Bourbon Chicken

I’m over here excited! Just jubilant ya hear me?! Why you ask? Well, for one, I’m posting a second recipe this week! You guys know I’m NEVER this productive. And, most importantly, I’m beyond myself, because this chicken just blessed my soul! My WHOLE soul! Chile, you know I love a good sauce! But, Honey, this sauce right here?! Mannnnn….just try it!

I’m LOVING this slow cooking month! I hope you guys are finding these recipes helpful. This one has to be my new favorite. The sweet and tangy chicken will literally fall apart if you breathe on it. Okay, maybe I’m exaggerating, but it’s just good. lol

You can use chicken breasts instead of thighs and add some red pepper flakes for a little heat. Have it your way! But, definitely give it a try!

B. Coop

Slow Cooker Honey Bourbon Chicken
Serves 6
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  1. 6 boneless, skinless chicken thighs (cut into 1 inch pieces)
  2. 1/2 green pepper (sliced)
  3. 1 T onion powder
  4. 1 T Accent seasoning
  5. 1 T minced garlic
  6. 1 tsp minced ginger
  7. 1/2 tsp crushed red pepper flakes
  8. 1/2 cup ketchup
  9. 1 cup brown sugar
  10. 1/3 cup soy sauce
  11. 1/4 cup pineapple juice
  12. 3 T honey
  13. 1 T apple cider vinegar
To thicken
  1. 1 T cornstarch
  2. 1 T water
  3. green onions for garnish
  1. Pat chicken dry well
  2. Season with onion powder and Accent
  3. Add green peppers and chicken to the slow cooker
  4. In a bowl, whisk all remaining ingredients together (Except green onions)
  5. Pour over chicken and peppers
  6. Cook on high for 3-4 hrs or on low 6-7 hrs
  7. Whisk cornstarch and water together
  8. Pour into the slow cooker and stir
  9. Garnish with green onions
  10. Serve with rice
  11. Enjoy!
Coop Can Cook

Bourbon Chicken Wings

Okay, do yourself a huge favor. MAKE THESE WINGS! They are sweet, savory, spicy…Honey, they’re just EVERYTHING! This is my take on Bourbon Chicken sauce. It’s called “Bourbon Chicken”, because it was created on Bourbon Street in New Orleans. You can add Bourbon if you like. I don’t. Doesn’t even need it! Watch me whip this sauce!


I hope you try this! Let me know when you do!


B. Coop

Bourbon Chicken Wings
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. 4 lbs of chicken wings
  2. Kosher salt
  3. Onion Powder
  4. Garlic Powder
  5. Parsley Flakes
  6. Paprika (1 tablespoon of each seasoning)
  7. 4 tablespoons of baking powder
  8. Finely chopped green onions (garnish)
  1. 1 Tablespoon olive or coconut oil
  2. 3 Tablespoons minced garlic
  3. 1 teaspoon red pepper flakes
  4. 1/2 cup of light brown sugar
  5. 6 fl oz of pineapple juice
  6. 1 Tablespoon of rice vinegar or apple cider vinegar
  7. 1.3 cup of low sodium soy sauce
  8. 1/3 cup of water
  9. 3 tablespoons of ketchup
  10. Cornstarch (optional)
  1. Preheat oven to 400 degrees F
  2. Make sure chicken is dried well
  3. Toss in the seasoning and baking soda.
  4. Bake on a wired baking rack for 40 mins; turn them over after 20 mins.
  1. Combine all ingredigents
  2. Bring to a boil
  3. Simmer for 5 mins
  4. Remove from heat and allow to thicken (use cornstarch and water for a thicker consistency)
  5. Pour half the sauce onto the chicken
  6. Coat well
  7. Place back into the oven for 5 mins.
  8. Garnish with green onions
  9. Enjoy!
  1. Reduce the amount of red pepper flakes for a milder taste.
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