New Orleans Bourbon Chicken Recipe

Start with 2 pounds of boneless skinless chicken thighs.

Remove any excess skin and check for bones using a sharp knife.

Cut the chicken thighs into one inch squares and place them in a marinating dish.

Marinate the chicken for 6 to 24 hours, preferably 24 hours.

In a bowl, combine 1.5 cups brown sugar, 1.33 cups less sodium soy sauce, 0.33 cup bourbon, 0.5 teaspoon ground ginger, 1 tablespoon white vinegar, and 0.5 teaspoon garlic powder.

Stir the marinade well to dissolve the sugar and incorporate all flavors.

Add fresh ground pepper to the marinade and mix.

Cover the marinating dish with cling wrap and refrigerate.

After marinating, drain the marinade into a separate pan, reserving it for later.

Heat a pot on medium-high and spray with oil before adding the chicken.

Cook the chicken in the heated pot.

Equipment Needed

Spice Level: