One thing I had never really tried in my childhood/young adult life was Bourbon Chicken. It just was not on the menu at home, nor did I ever find it on a menu while I was out. Maybe it is because my family didn’t drink and I was oblivious, or I just really had never been to a restaurant that served it.
Well, I found a recipe that gave me very detailed instructions on how to make the best bourbon chicken ever. I could not believe how easy this recipe was and how fork-tender the chicken turned out! I remember when I first tried it, though.
I was out on a date with my husband. He mentioned how funny it would be if we ordered a meal that contained alcohol, and well, I took that as a dare. I ordered it, half expecting it to be kinda yucky.
Oh was I wrong (and was he jealous of my meal)! It was so absolutely tasty. Going back to me making this bourbon chicken myself, boy oh boy, am I ever glad that did! I think bourbon chicken would make a wonderful anniversary dinner 🙂
Recipe and photo courtesy of Group Recipes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: To maintain medium-low heat (275°F to 300°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate. – McCormick
