Sticky Bourbon Chicken Thighs
Browned chicken thigh pieces simmer in a sweet and tangy bourbon sauce until glossy.
Equipment
- Large skillet
- Cutting board
- Meat thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 1 tbsp vegetable oil
- ¼ tsp black pepper
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic minced
- 1 tsp fresh ginger minced or ground ginger
- ¼ cup bourbon
- ¼ cup ketchup
- 1 tbsp apple cider vinegar
- ½ cup chicken broth
- ½ tsp red pepper flakes optional
- 1 tbsp cornstarch optional, for a thicker sauce
- 1 tbsp water to mix with the cornstarch
Instructions
Cooking
- Brown. Season the chicken with pepper and brown it in hot oil for about 6 minutes, then set it aside.
- Aromatics. Cook the garlic and ginger in the same pan for 30 seconds.
- Sauce. Add the soy sauce, brown sugar, bourbon, ketchup, vinegar, and broth and scrape up the browned bits.
- Simmer. Return the chicken and simmer for 10 to 12 minutes until it reaches 165 degrees F.
- Thicken. Stir in the cornstarch mixture for the last minute if you want a stickier sauce.
Notes
Substitutions: Replace the bourbon with extra broth and a spoonful of apple juice for an alcohol free version.
Tips: Do not rinse raw chicken. Cook to 165 F and brown in batches.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition includes the bourbon and does not include the optional pepper flakes or cornstarch.