Honey Bourbon Chicken
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 to 6 servings
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs, cut into strips (boneless, skinless chicken breasts will also work)
- 1 teaspoon baking soda
Honey Bourbon Cooking Liquid
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup honey
- 1 1/2 cups water
- 1 tablespoon bourbon
- 1 tablespoon unsulfured robust molasses
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly ground black pepper
- 1 clove garlic, finely minced
- 1 small shallot, finely minced
- 1 tablespoon corn starch
Instructions
- Preheat oven to 450F
- Cut boneless, skinless chicken thighs into bite-size strips. Toss with baking soda until evenly coated.
- Allow to rest and make the poaching liquid.
- Whisk soy sauce, mirin, honey, water. seasoning, and corn starch until fully combined.
- Place chicken in dutch oven or deep casserole. Choose a vessel that will allow the poaching liquid to cover the chicken and tall enough to allow the liquid to expand.
- Pour poaching liquid over chicken.
- Stir to separate chicken.
- Place vessel on a rimmed baking sheet and bake covered at 450F for 30 minutes.
- After 30 minutes gently stir the chicken, reduce oven temperature to 350F, and continue baking uncovered for 30 minutes.
- After 30 minutes gently stir and continue baking uncovered for the final 30 minutes.
- Remove from oven and allow to rest for 10 minutes.
- Serve over rice.
Notes
Goes great with Southern Steamed Cabbage.