That? That’s my life right there. That sticky bourbon chicken with rice on a blue plate/bowl basically sums it all up. No further comment. See it and believe it.
Mardi Gras? Um, didn’t even know it was, like, now. Or yesterday. When was it again? This bourbon sauce has me all in a tizzy. As fun and coordinated and themey as it might seem with the timing of Mardi Gras and me making bourbon chicken, the real me is more of an I-ate-it-at-Leeann-Chins-and-it-totally-surprised-me-with-yum-and-now-I-need-to-make-it-at-home kind of a cook. And oh, by the way, Mardi Gras. It was probably meant to be anyways.
The number one thing I love about this recipe? Spending about five minutes of hands on time and eventually walking out to the table with a gorgeously saucy golden platter of chicken, like so.
Like as if it’s fancy or something. Er, I don’t make chicken a lot – maybe that’s not even fancy looking. Don’t tell me.
But seriously, the five minute thing? You do have to have a tiny bit of planning ahead because it marinates the night before, but just try to find something as delicious and as simple to prepare that has a fun name like sticky bourbon chicken. With rice.
Speaking of rice, what the heck. It’s tasting so good lately. For most of my life I have been one of those girls who said the dumbest thing: “I don’t like rice”. UM WHAT. That’s a) weird, and b) annoying. Maybe the Philippines is finally breaking through to my food soul, or maybe the loooong drizzle of oil and thick sprinkle of salt is helping. But thankfully I’m over that non-rice-liking weirdness now, and when I smell the fragrant basmati cooking away in that little red rice cooker, I get extremely food happy.
Plus rice is basically your sponge for the sticky sweet bourbon soy garlic brown sugar-y sauce, so how can you not love it? Treat yourself right. Sticky Bourbon Chicken with Rice now.
- 1½ lbs. chicken thighs (I used boneless skinless - delish!)
- ½ cup low sodium soy sauce
- ¼ cup oil
- ¼ cup vinegar
- ¼ cup bourbon
- ¼ cup brown sugar
- 1 tablespoon crushed or sliced ginger (fresh, not dried)
- 4 cloves crushed garlic
- 4-5 green onions, cut into thirds or sliced
- 1 cup uncooked basmati rice
- THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).
- THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
- When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.
Nutrition facts include the rice.