We’re eating sweet and spicy grilled chicken breast marinated in a mildly spicy soy, bourbon & brown sugar sauce and served over a bed of fluffy basmati rice with a ladle of bourbon sauce to finish off the dish.
How many times have you been walking through the food court at the mall and passed by a fast food Chinese place that was pushing samples of their bourbon chicken? Well, growing up in Virginia and Maryland I had this experience a lot. Normally I would succumb to the juicy grilled chicken sample without actually indulging in a full order. (frankly, I think I’ve done this in the past month or two!)
The bourbon chicken at the mall was always sweet and savory and very lightly marinated. It was indeed the initial inspiration for my bourbon chicken. Oh yeah, that and the fact that a recent house guest happened to leave half of a bottle of Evan Williams which I’m not likely to drink…ever. Anyway, in my version of bourbon chicken the meat is much more heavily marinated and the flavor of the bourbon is more pronounced yet not overwhelming. I also chose to make a sauce using part of the marinade, as both Tyler and I are big fans of rice and gravy. Next time you’re craving some sweet and savory bourbon chicken I hope you’ll give this recipe a try and let me know what you think!