$10 Bourbon Chicken (Easy Chicken Thigh Recipe)

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (trimmed, patted dry)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tbsp All‑Purpose Flour (light coating for a slight crust)
• 2 tbsp Unsalted Butter (cut into pieces)
• 1 tsp Roasted Garlic Paste (a small drop; can use jarred or homemade)
• 0.5 cup Soy Sauce (low‑sodium preferred)
• 0.5 cup Hoisin Sauce
• 2 tbsp Bourbon Whiskey (use a budget brand)
• 2 tbsp Dark Brown Sugar
• 0.5 tsp Ground Ginger
• 1 tbsp Extra Dark Brown Sugar (optional) (add for extra sweetness)

Instructions

1. Season the Chicken

   Pat the chicken thighs dry, then sprinkle both sides with onion powder, garlic powder, and the tablespoon of all‑purpose flour. Toss to coat evenly.

   Time: PT5M

2. Preheat the Griddle

   Place the griddle or large skillet over medium‑high heat and let it heat for about 2 minutes until a drop of water sizzles.

   Time: PT2M

   Temperature: medium‑high

3. Sear the Chicken

   Add the seasoned thighs to the hot griddle. Cook for about 7 minutes on the first side, then flip and cook another 7 minutes, or until both sides are nicely charred.

   Time: PT14M

   Temperature: medium‑high

4. Rest and Slice

   Transfer the chicken to a plate, let it rest for 5 minutes, then cut into bite‑size strips.

   Time: PT5M

5. Make the Garlic‑Butter Base

   In a small saucepan, melt the butter over medium heat. Add the roasted garlic paste (about one drop) and stir until fragrant, about 2 minutes.

   Time: PT2M

   Temperature: medium

6. Build the Sauce

   Stir in the soy sauce, hoisin sauce, bourbon, dark brown sugar, ground ginger, and optional extra brown sugar. Bring the mixture to a gentle simmer, stirring to dissolve the sugar.

   Time: PT2M

   Temperature: medium

7. Combine Chicken and Sauce

   Add the sliced chicken back into the saucepan. Reduce heat to low‑medium and let it simmer for about 10 minutes, stirring occasionally, until the chicken is fully coated and the sauce thickens slightly.

   Time: PT10M

   Temperature: medium

8. Serve

   Transfer the bourbon chicken to a serving plate. Serve hot over steamed rice or noodles.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Chicken breast, bone‑in thighs (adjust cooking time)
• Instead of Onion Powder: Finely minced fresh onion, shallot powder
• Instead of Garlic Powder: Fresh minced garlic, garlic salt (reduce added salt)
• Instead of All‑Purpose Flour: Cornstarch, rice flour
• Instead of Unsalted Butter: Margarine, olive oil (use less)
• Instead of Roasted Garlic Paste: Fresh roasted garlic mashed, garlic puree
• Instead of Soy Sauce: Tamari, coconut aminos
• Instead of Hoisin Sauce: BBQ sauce, sweet soy sauce
• Instead of Bourbon Whiskey: Apple juice with a splash of vanilla, rum
• Instead of Dark Brown Sugar: Regular brown sugar, maple syrup (reduce other liquids)
• Instead of Ground Ginger: Fresh grated ginger (1 tsp)
• Instead of Extra Dark Brown Sugar (optional): Honey, agave nectar

Equipment Needed

• Griddle or Large Skillet
• Tongs
• Chef's Knife
• Cutting Board
• Small Saucepan
• Measuring Cups and Spoons
• Wooden Spoon or Silicone Spatula
• Serving Plate
• Instant‑Read Thermometer (optional)

Critical Steps — Do Not Skip

• Achieving a good char on the chicken thighs during searing.
• Simmering the sauce with the chicken long enough for the flavors to meld and the sauce to thicken.

Chef Tips from the Video

• Use boneless skinless thighs for the most tender result.
• A tiny splash of rice vinegar added at the end brightens the sauce.
• Garnish with toasted sesame seeds for added texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to the simmering step and refrigerate; reheat and add chicken when ready.
• Cook the chicken thighs ahead of time, slice, and store separately; combine with sauce just before serving.

Frequently Asked Questions