Bourbon Chicken
Glazed poultry with bourbon, sugar, and soy sauce, finished with a thick, glossy reduction. Pan-seared then simmered until the glaze clings and caramelizes.
Ingredients
Method
Pat chicken dry with paper towels. Season both sides with salt and black pepper.
In a bowl, whisk together bourbon, soy sauce, brown sugar, minced garlic, minced ginger, Dijon mustard, and red pepper flakes until the sugar dissolves.
Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the chicken 5–6 minutes per side until golden brown. Transfer to a plate.
Pour the glaze mixture into the same skillet, stirring to release any browned bits. Return chicken and any accumulated juices to the skillet.
Reduce heat to medium-low. Simmer uncovered for 8–12 minutes, occasionally spooning glaze over the chicken, until the sauce thickens and coats the back of a spoon and the chicken reaches an internal temperature of 165°F.
Transfer chicken to a serving platter. Pour the glaze over top. Scatter green onion and sesame seeds if using. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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