Last time we spoke, I told you all about my current love affair with bourbon. And since then, not much has changed. I am still obsessed with the barrel-aged spirit. To the point that I have already emptied my first bottle. Woops.
So far, my favorite discovery has been a bourbon and brown sugar glaze. When drizzled over chicken, it will literally leave you speechless.
The inspiration for this dish came from How Sweet It Is. Jessica’s delectable take on Maple Bourbon Glazed Pork Chops left me in awe. Within seconds of discovering the recipe, I was in a mad search for pork and real maple syrup. I busted out the bottle and went to work.
The recipe was a success. Let’s just say, it was not long before I was thinking about making this dish again.
This time around, I wanted to put my own spin on things. So, I played around with the sauce and decided to go with chicken as the supporting role. The bourbon sauce is obviously the star of this dish.
For the sauce, I added fresh lemon juice instead of apple cider vinegar to brighten the flavor. I also added a sprig of fresh rosemary to help bring a woodsy essence to the dish.
I was extremely happy with the results. Juicy, charred chicken covered in a sticky, smokey bourbon sauce.
Adapted from How Sweet It Is.
- 4 boneless, skinless chicken thighs
- ½ teaspoon salt
- black pepper
- ½ teaspoon smoked sweet paprika
- ½ teaspoon dried oregano
- ½ tablespoon canola oil
- ¼ cup vegetable stock
- ¾ cup bourbon
- 3 tablespoons brown sugar
- 2 garlic cloves, minced or grated
- 1 tablespoon lemon juice
- ½ tablespoon lemon zest
- 1 tablespoon worcestershire sauce
- 2 tablespoons dark amber maple syrup
- ½ teaspoon ground mustard
- 1 sprig fresh rosemary
- Preheat oven to 350 degrees.
- Season chicken thighs with salt, pepper, smoked paprika and oregano. Set aside.
- In a small sauce pan, whisk together bourbon, brown sugar, minced garlic, lemon juice, lemon zest, worcestershire sauce, maple syrup, ground mustard and rosemary sprig. Bring to a boil and lower heat to simmer. Cook for 15-20 minutes or until mixture reduces by ¾. Leave off heat to thicken.
- Heat a large cast iron pan over medium heat. Brush with canola oil. Once slightly smoking, add chicken thighs. Sear the first side 3-4 minutes or until charred. Flip and cook for 2-3 more minutes. Add vegetable stock. Transfer pan to the preheated oven for 15 minutes or until the chicken is cooked through.
- Plate chicken and drizzle with bourbon sauce. Serve with roasted brussels sproits and mashed potatoes. Enjoy!