20 Irresistible Bourbon Chicken Recipes Flavorful

Bourbon chicken brings a sweet, smoky, and slightly spicy flavor to your dinner table that’s hard to resist. Whether you’re craving comfort food or looking for a quick yet impressive meal, these 20 irresistible bourbon chicken recipes are sure to delight. From classic takes to innovative twists, each dish promises a burst of flavor that will keep you coming back for more. Let’s dive into these mouthwatering recipes!

Classic Bourbon Chicken Stir-Fry

Amidst the hustle of weeknight dinners, this Classic Bourbon Chicken Stir-Fry stands out as a savory, slightly sweet escape that’s both easy to whip up and deeply satisfying. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tbsp high-quality bourbon
• 1/4 cup low-sodium soy sauce
• 2 tbsp rich, dark brown sugar
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced to a fine paste
• 1 tbsp toasted sesame oil
• 1 red bell pepper, thinly sliced into vibrant strips
• 1 cup broccoli florets, crisp and fresh
• 2 tbsp vegetable oil, for high-heat cooking
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 2 green onions, sliced diagonally for garnish

Instructions

1. In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, ginger, garlic, and sesame oil until the sugar dissolves completely. This marinade will be the foundation of your dish’s flavor.
2. Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, though 2 hours will deepen the flavors significantly.
3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken, reserving the marinade. Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown and nearly cooked through.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tbsp of vegetable oil. Toss in the bell pepper and broccoli, stir-frying for 3-4 minutes until they’re just tender but still crisp.
5. Return the chicken to the skillet, pouring in the reserved marinade. Add the red pepper flakes. Stir everything together and cook for another 2-3 minutes, until the sauce thickens slightly and coats the chicken and vegetables evenly.
6. Garnish with sliced green onions before serving. Tip: For an extra layer of texture, sprinkle with toasted sesame seeds.

Golden and glistening, this Bourbon Chicken Stir-Fry offers a perfect balance of sweet, savory, and spicy, with tender chicken and crisp vegetables. Serve it over a bed of steamed jasmine rice or alongside a simple cucumber salad for a complete meal that’s as visually appealing as it is delicious.

Spicy Bourbon Chicken Wings

Just when you thought chicken wings couldn’t get any better, we’re introducing a game-changer: Spicy Bourbon Chicken Wings. This recipe combines the fiery kick of spices with the smooth, deep flavors of bourbon, creating a dish that’s irresistibly bold and perfectly balanced.

Ingredients

• 2 lbs of fresh, plump chicken wings
• 1/2 cup of high-quality bourbon
• 1/4 cup of rich, dark brown sugar
• 2 tbsp of smooth, mild honey
• 2 tbsp of vibrant, freshly squeezed lime juice
• 1 tbsp of finely minced garlic
• 1 tsp of fiery cayenne pepper
• 1/2 tsp of coarse, flaky sea salt
• 1/4 tsp of freshly ground black pepper
• 2 tbsp of glossy, extra virgin olive oil

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s perfectly hot for baking the wings.
2. In a medium bowl, whisk together the bourbon, brown sugar, honey, lime juice, minced garlic, cayenne pepper, sea salt, and black pepper until the mixture is smooth and well combined.
3. Place the chicken wings in a large mixing bowl, drizzle with olive oil, and toss until each wing is lightly coated. This helps the skin crisp up beautifully in the oven.
4. Pour the bourbon mixture over the wings, ensuring each piece is evenly coated. Let them marinate for at least 30 minutes at room temperature for the flavors to meld.
5. Arrange the wings on a baking sheet lined with parchment paper, making sure they’re not touching to allow for even cooking.
6. Bake in the preheated oven for 45 minutes, flipping the wings halfway through, until they’re golden brown and the sauce is sticky and caramelized.
7. Tip: For extra crispiness, broil the wings for the last 2-3 minutes, watching closely to prevent burning.
8. Tip: Let the wings rest for 5 minutes after baking; this allows the sauce to thicken slightly and cling to the wings better.
9. Tip: Serve with a side of cool, creamy blue cheese dressing to balance the heat.

Zesty and bold, these Spicy Bourbon Chicken Wings offer a perfect harmony of heat and sweetness, with a sticky, caramelized exterior that gives way to juicy, tender meat. Try serving them atop a crisp, fresh salad for a surprising twist that cuts through the richness.

Honey Bourbon Glazed Chicken

Venturing into the world of sweet and savory flavors, this Honey Bourbon Glazed Chicken is a delightful dish that combines the warmth of bourbon with the natural sweetness of honey, creating a perfectly balanced glaze that will elevate your chicken to new heights.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup pure, golden honey
• 1/4 cup high-quality bourbon
• 2 tbsp smooth Dijon mustard
• 2 cloves garlic, freshly minced
• 1 tbsp fresh lemon juice, squeezed from ripe lemons
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter, chilled and cubed

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a small saucepan over medium heat, combine the golden honey, high-quality bourbon, smooth Dijon mustard, freshly minced garlic, and fresh lemon juice, stirring until the mixture is well blended.
3. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes, or until the glaze slightly thickens. Tip: Stir occasionally to prevent burning.
4. Season the boneless, skinless chicken breasts with coarse sea salt and freshly ground black pepper on both sides.
5. Heat a large oven-safe skillet over medium-high heat and sear the chicken breasts for 3-4 minutes on each side, or until they develop a golden-brown crust.
6. Pour the prepared glaze over the chicken in the skillet, ensuring each piece is evenly coated.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. Remove the skillet from the oven and let the chicken rest for 5 minutes. Tip: This allows the juices to redistribute, ensuring moist chicken.
9. Gently stir in the chilled, cubed unsalted butter into the glaze until melted and glossy.

The Honey Bourbon Glazed Chicken emerges from the oven with a sticky, caramelized exterior and tender, juicy interior. Serve it over a bed of fluffy mashed potatoes or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.

Bourbon Chicken and Pineapple Skewers

Mastering the art of grilling becomes a breeze with these Bourbon Chicken and Pineapple Skewers, a perfect blend of sweet and savory that’s sure to impress at any summer gathering.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 cup fresh pineapple, cut into 1-inch chunks
• 1/4 cup high-quality bourbon
• 2 tbsp pure maple syrup
• 2 tbsp soy sauce, low sodium preferred
• 1 tbsp freshly grated ginger
• 2 cloves garlic, finely minced
• 1 tbsp extra virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the bourbon, maple syrup, soy sauce, grated ginger, minced garlic, olive oil, smoked paprika, and black pepper to create the marinade.
2. Add the chicken chunks to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. While the grill heats, thread the marinated chicken and pineapple chunks onto skewers, alternating between the two for a balanced flavor in every bite.
5. Place the skewers on the grill, cooking for about 4-5 minutes on each side, or until the chicken reaches an internal temperature of 165°F and exhibits a golden-brown char.
6. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

Kick your next barbecue up a notch with these skewers, where the caramelized pineapple meets the smoky, bourbon-infused chicken for a mouthwatering experience. Serve them over a bed of fluffy jasmine rice or alongside a crisp, green salad for a complete meal that’s as visually appealing as it is delicious.

Cajun Bourbon Chicken Pasta

Every now and then, a dish comes along that perfectly marries bold flavors with comforting textures, and this Cajun Bourbon Chicken Pasta is just that. Let me guide you through creating this mouthwatering meal, step by step, ensuring even beginners can achieve delicious results.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp Cajun seasoning, freshly ground for maximum flavor
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to release their aromatic oils
• 1/2 cup high-quality bourbon, for a deep, smoky undertone
• 1 cup heavy cream, for a luxuriously smooth sauce
• 1/2 cup grated Parmesan cheese, freshly shredded for the best melt
• 8 oz penne pasta, cooked al dente for the perfect bite
• 1/4 cup chopped fresh parsley, for a bright, herby finish

Instructions

1. In a large bowl, toss the chicken pieces with Cajun seasoning until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the chicken. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
3. Add minced garlic to the skillet, stirring for 30 seconds until fragrant, being careful not to burn.
4. Carefully pour in the bourbon, allowing it to simmer for 2 minutes to cook off the alcohol while scraping up any browned bits from the pan.
5. Reduce heat to medium, then stir in the heavy cream and Parmesan cheese, simmering for 3-4 minutes until the sauce thickens slightly.
6. Add the cooked penne pasta to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to allow the pasta to absorb some of the sauce.
7. Garnish with chopped fresh parsley before serving.

Silky sauce clings to each piece of pasta, with the chicken offering a spicy kick balanced by the bourbon’s warmth. Serve this dish with a side of crusty bread to soak up every last drop of sauce, or atop a bed of fresh greens for a lighter take.

Slow Cooker Bourbon Chicken

For those evenings when you crave something effortlessly delicious, slow cooker bourbon chicken is a game-changer. This dish combines the deep, caramelized flavors of bourbon with the tender juiciness of chicken, all melded together in your slow cooker with minimal fuss.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1/2 cup high-quality bourbon
• 1/4 cup pure maple syrup
• 1/4 cup low-sodium soy sauce
• 2 tbsp rich, extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 tsp freshly grated ginger
• 1/2 tsp finely ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 green onions, thinly sliced for garnish

Instructions

1. In a medium bowl, whisk together the bourbon, maple syrup, soy sauce, olive oil, garlic, ginger, black pepper, and red pepper flakes until well combined.
2. Place the chicken thighs in the slow cooker and pour the bourbon mixture over them, ensuring each piece is evenly coated.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
4. In a small bowl, mix the cornstarch and cold water to create a slurry. Stir this into the slow cooker to thicken the sauce.
5. Cover and cook for an additional 30 minutes on HIGH, allowing the sauce to thicken.
6. Garnish with sliced green onions before serving.

Let this bourbon chicken be the star of your next meal, with its succulent texture and a sauce that’s perfectly balanced between sweet and savory. Serve it over a bed of fluffy jasmine rice or alongside crisp steamed vegetables for a complete feast.

Bourbon Chicken Tacos with Avocado Salsa

Every now and then, a recipe comes along that perfectly blends simplicity with bold flavors, and these Bourbon Chicken Tacos with Avocado Salsa are just that. Let me guide you through creating this mouthwatering dish, step by step, ensuring even beginners can achieve delicious results.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup high-quality bourbon
• 2 tbsp pure maple syrup
• 2 tbsp soy sauce, low sodium preferred
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1 jalapeno, seeds removed and finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste
• 8 small corn tortillas, warmed

Instructions

1. In a large bowl, combine the chicken pieces with bourbon, maple syrup, soy sauce, smoked paprika, garlic powder, and cayenne pepper. Mix well to ensure each piece is evenly coated. Let marinate for at least 30 minutes in the refrigerator for deeper flavor.
2. While the chicken marinates, prepare the avocado salsa by gently mixing diced avocados, red onion, jalapeno, cilantro, lime juice, and a pinch of salt in a medium bowl. Set aside to let the flavors meld.
3. Heat a large skillet over medium-high heat. Add the marinated chicken, reserving the marinade. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
4. Pour the reserved marinade into the skillet with the chicken. Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and coats the chicken evenly.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred.
6. Assemble the tacos by placing a generous amount of bourbon chicken on each tortilla, topped with a spoonful of avocado salsa.

Here’s the final touch: the bourbon chicken is succulent with a smoky-sweet glaze, while the avocado salsa adds a creamy, fresh contrast. Serve these tacos with an extra lime wedge on the side for a zesty finish that elevates the entire dish.

Grilled Bourbon Chicken Breast

For a dish that combines the smoky allure of the grill with the sweet, deep notes of bourbon, this Grilled Bourbon Chicken Breast is a must-try. Follow these steps to create a meal that’s as flavorful as it is satisfying.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup high-quality bourbon
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce (low sodium preferred)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. In a medium bowl, whisk together the bourbon, maple syrup, soy sauce, minced garlic, grated ginger, smoked paprika, and cayenne pepper to create the marinade.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag, removing as much air as possible, and massage the marinade into the chicken. Refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates with olive oil to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and season both sides with salt and freshly ground black pepper.
5. Grill the chicken breasts for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely charred.
6. Let the chicken rest for 5 minutes before slicing to retain its juices.

Lusciously tender with a perfect char, the chicken boasts a complex flavor profile from the bourbon and spices. Serve it atop a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Bourbon Chicken Fried Rice

Today’s culinary adventure brings us to a dish that’s as flavorful as it is comforting: Bourbon Chicken Fried Rice. This recipe combines the smoky sweetness of bourbon with the hearty satisfaction of fried rice, creating a meal that’s sure to impress. Let’s dive into the methodical process of bringing this dish to life.

Ingredients

• 2 cups of day-old, fluffy jasmine rice
• 1 lb of boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tbsp of rich, dark bourbon
• 2 tbsp of smooth soy sauce
• 1 tbsp of fragrant sesame oil
• 2 large, farm-fresh eggs, lightly beaten
• 1 cup of crisp, diced carrots
• 1/2 cup of frozen green peas, thawed
• 3 cloves of garlic, minced
• 1/2 cup of thinly sliced green onions
• 2 tbsp of vegetable oil
• 1/2 tsp of finely ground black pepper

Instructions

1. Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning with black pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
3. In the same wok, add the remaining vegetable oil, then stir in the garlic and carrots, cooking until the carrots are slightly softened, about 2 minutes.
4. Push the vegetables to one side, pour the beaten eggs into the other side, and scramble until just set, about 1 minute.
5. Add the rice, soy sauce, and bourbon, stirring continuously to combine and heat through, about 3 minutes.
6. Return the chicken to the wok, along with the peas and green onions, stirring to mix everything evenly and cook for an additional 2 minutes.
7. Drizzle with sesame oil, give one final stir, and remove from heat.

Delight in the harmonious blend of smoky bourbon and savory soy sauce, with each bite offering a perfect mix of tender chicken and vibrant vegetables. Serve this Bourbon Chicken Fried Rice in a hollowed-out pineapple for an eye-catching presentation that’s as delicious as it is Instagram-worthy.

Bourbon Chicken Lettuce Wraps

Gathering around the table for a meal that’s both flavorful and fun to eat is what these Bourbon Chicken Lettuce Wraps are all about. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1/3 cup high-quality bourbon
• 1/4 cup low-sodium soy sauce
• 1/4 cup packed dark brown sugar
• 2 cloves garlic, minced to a fine paste
• 1 tbsp freshly grated ginger
• 1/2 tsp crushed red pepper flakes
• 8 large butter lettuce leaves, washed and patted dry
• 1/4 cup finely chopped green onions
• 1 tbsp toasted sesame seeds

Instructions

1. In a large skillet over medium-high heat, warm the olive oil until shimmering, about 1 minute.
2. Add the chicken pieces, spreading them out in a single layer. Cook until golden brown on all sides, about 5 minutes, stirring occasionally.
3. While the chicken cooks, whisk together the bourbon, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in a small bowl until the sugar dissolves.
4. Pour the bourbon mixture over the chicken, stirring to coat evenly. Reduce heat to medium and simmer until the sauce thickens and coats the chicken, about 10 minutes, stirring occasionally.
5. Remove from heat and let the chicken sit for 2 minutes to absorb more sauce.
6. Spoon the bourbon chicken into the lettuce leaves, dividing evenly. Garnish with green onions and sesame seeds before serving.

Enjoy the contrast of the crisp, cool lettuce against the warm, savory-sweet chicken. For an extra crunch, sprinkle with additional sesame seeds or serve with a side of steamed jasmine rice.

Bourbon Chicken and Mushroom Risotto

Let’s dive into creating a comforting bowl of Bourbon Chicken and Mushroom Risotto, a dish that combines the warmth of bourbon with the earthy tones of mushrooms, all enveloped in creamy arborio rice. Perfect for a cozy night in, this recipe is straightforward yet delivers depth of flavor that feels gourmet.

Ingredients

• 1 cup arborio rice, pearly and short-grained
• 2 boneless, skinless chicken breasts, diced into bite-sized pieces
• 1 cup sliced cremini mushrooms, earthy and robust
• 1/4 cup bourbon, smooth and slightly sweet
• 4 cups chicken stock, rich and homemade if possible
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp olive oil, extra virgin and fruity
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to season

Instructions

1. In a large saucepan, heat the olive oil and 1 tbsp of butter over medium heat until the butter melts and starts to foam.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Stir in the arborio rice, coating each grain with the oil and butter mixture, toasting lightly for 2 minutes.
4. Pour in the bourbon carefully, allowing it to simmer and reduce slightly before adding the chicken stock one cup at a time, stirring frequently.
5. After the first cup of stock is mostly absorbed, add the diced chicken and sliced mushrooms, continuing to add stock as needed.
6. Cook until the rice is al dente and the chicken is cooked through, about 18-20 minutes total cooking time.
7. Remove from heat, stir in the remaining butter and Parmesan cheese, seasoning with salt and pepper to taste.
8. Let the risotto rest for 2 minutes before serving to allow the flavors to meld beautifully.

Finished with a creamy texture and a balance of savory and slightly sweet flavors, this risotto pairs wonderfully with a crisp green salad or a glass of the bourbon used in cooking. For an extra touch of elegance, garnish with a sprinkle of fresh thyme or a drizzle of truffle oil.

Bourbon Chicken Pot Pie

Now, let’s dive into creating a comforting Bourbon Chicken Pot Pie, a dish that marries the warmth of traditional pot pie with the bold flavors of bourbon-infused chicken. This recipe is perfect for those chilly evenings when you crave something hearty yet sophisticated.

Ingredients

• 2 cups of diced, boneless chicken breasts (preferably organic)
• 1/4 cup of high-quality bourbon
• 1 cup of heavy cream (rich and velvety)
• 1/2 cup of unsalted butter (creamy and golden)
• 1 cup of all-purpose flour (finely sifted)
• 1 cup of diced carrots (fresh and crisp)
• 1 cup of frozen peas (sweet and tender)
• 1/2 cup of diced onions (aromatic and translucent when cooked)
• 2 cups of chicken stock (homemade or low-sodium for depth of flavor)
• 1 tsp of salt (fine sea salt for even seasoning)
• 1/2 tsp of freshly ground black pepper (for a subtle kick)
• 1 package of pre-made pie crusts (flaky and buttery)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
3. Add the diced onions and carrots to the skillet, sautéing them until the onions become translucent and the carrots start to soften, about 5 minutes.
4. Stir in the diced chicken breasts, cooking until they’re no longer pink on the outside, approximately 5 minutes.
5. Pour in the bourbon, allowing it to simmer with the chicken and vegetables for 2 minutes to cook off the alcohol while infusing the dish with flavor.
6. Sprinkle the all-purpose flour over the mixture, stirring continuously to coat everything evenly and cook off the raw flour taste, about 1 minute.
7. Gradually add the chicken stock and heavy cream, stirring constantly to prevent lumps and create a smooth, thick sauce.
8. Fold in the frozen peas, salt, and black pepper, cooking for an additional 2 minutes until the peas are heated through.
9. Roll out one pie crust to fit the bottom of a 9-inch pie dish, pressing it gently into place.
10. Pour the chicken mixture into the pie crust, then cover with the second pie crust, sealing the edges with a fork or your fingers.
11. Cut a few slits in the top crust to allow steam to escape, then bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
12. Let the pot pie rest for 5 minutes before serving to allow the filling to set slightly.

Golden and flaky on the outside, this Bourbon Chicken Pot Pie reveals a creamy, flavorful filling with each bite. Serve it alongside a crisp green salad or a glass of the same bourbon used in the recipe for a truly harmonious meal.

Bourbon Chicken Sliders with Coleslaw

Delight your taste buds with these Bourbon Chicken Sliders with Coleslaw, a perfect blend of sweet, savory, and crunchy textures that come together in a bite-sized package. Designed for both novice cooks and seasoned chefs, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into small, even pieces
• 1/2 cup high-quality bourbon
• 1/4 cup packed dark brown sugar, for a deep molasses flavor
• 1/4 cup low-sodium soy sauce, to balance the sweetness
• 2 tbsp fresh ginger, finely grated for a zesty kick
• 2 cloves garlic, minced to release their aromatic oils
• 1 tbsp apple cider vinegar, for a subtle tang
• 1 tbsp cornstarch, to thicken the sauce to a glossy finish
• 1 tbsp water, to create a slurry with the cornstarch
• 1/2 cup mayonnaise, creamy and rich
• 1 tbsp Dijon mustard, for a sharp contrast
• 2 cups shredded green cabbage, crisp and fresh
• 1/2 cup shredded carrots, for a sweet crunch
• 8 slider buns, soft and slightly sweet

Instructions

1. In a large bowl, combine the bourbon, dark brown sugar, soy sauce, ginger, garlic, and apple cider vinegar to create the marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the liquid. Cook the chicken for 5-7 minutes, until browned on all sides.
4. Pour the reserved marinade into the skillet with the chicken. Bring to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally.
5. In a small bowl, mix the cornstarch and water to create a slurry. Stir into the skillet to thicken the sauce. Cook for an additional 2 minutes, until the sauce is glossy and coats the chicken.
6. In a separate bowl, whisk together the mayonnaise and Dijon mustard. Add the shredded cabbage and carrots, tossing to coat evenly.
7. Toast the slider buns lightly for a crisp texture. Assemble the sliders by placing a spoonful of the bourbon chicken on the bottom bun, topping with a generous amount of coleslaw, and finishing with the top bun.

Zesty and flavorful, these sliders offer a delightful contrast between the tender, saucy chicken and the crisp, creamy coleslaw. Serve them at your next gathering for a crowd-pleasing appetizer or a light meal.

Bourbon Chicken and Sweet Potato Hash

Zesty flavors come together in this Bourbon Chicken and Sweet Potato Hash, a dish that promises a delightful balance of sweetness and warmth. Perfect for a cozy weekend brunch or a hearty dinner, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup bourbon
• 2 tbsp pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning with salt and pepper, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add the remaining olive oil, then the sweet potatoes and onion. Cook, stirring occasionally, until the potatoes are tender and the onions are translucent, about 10 minutes.
4. Stir in the garlic, smoked paprika, and a pinch of salt, cooking for 1 minute until fragrant.
5. Return the chicken to the skillet. Pour in the bourbon, maple syrup, soy sauce, and Dijon mustard, stirring to combine.
6. Reduce heat to medium-low and simmer for 15 minutes, or until the sauce has thickened and the chicken is cooked through.
7. Garnish with fresh parsley before serving.

Wondering about the final touch? The Bourbon Chicken and Sweet Potato Hash offers a succulent texture with a caramelized exterior, while the sweet potatoes add a comforting softness. Serve it over a bed of quinoa or alongside a crisp green salad for a complete meal.

Bourbon Chicken Stuffed Bell Peppers

Unlock the flavors of your kitchen with this delightful dish that combines the warmth of bourbon with the sweetness of bell peppers, creating a meal that’s as nutritious as it is delicious.

Ingredients

• 4 large, vibrant bell peppers, tops cut off and seeds removed
• 1 lb of tender, boneless chicken thighs, diced into bite-sized pieces
• 1/2 cup of smooth, high-quality bourbon
• 1/4 cup of rich, dark brown sugar
• 2 tbsp of savory soy sauce
• 2 cloves of aromatic garlic, minced
• 1 tbsp of fresh, zesty ginger, grated
• 1/2 cup of crisp, finely diced onions
• 1 cup of fluffy, cooked white rice
• 1/2 cup of sharp, shredded cheddar cheese
• 2 tbsp of velvety olive oil
• 1 tsp of smoky paprika
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. Heat olive oil in a large skillet over medium heat, then add diced chicken, cooking until golden brown, about 5-7 minutes.
3. Add onions, garlic, and ginger to the skillet, sautéing until fragrant and onions are translucent, about 3 minutes.
4. Pour in bourbon, soy sauce, brown sugar, and paprika, stirring to combine. Simmer the mixture until the sauce thickens slightly, about 5 minutes. Tip: Be careful when adding alcohol to a hot pan to avoid flare-ups.
5. Remove the skillet from heat and stir in cooked rice and half of the cheddar cheese, mixing well to ensure even distribution.
6. Stuff each bell pepper with the chicken and rice mixture, packing lightly to fill all cavities. Top with remaining cheddar cheese.
7. Place stuffed peppers in a baking dish and bake for 25-30 minutes, or until peppers are tender and cheese is bubbly and slightly browned. Tip: For extra color, broil for the last 2 minutes.
8. Let the peppers rest for 5 minutes before serving to allow the flavors to meld. Tip: This resting time also makes them easier to handle.

Kick your meal up a notch with these Bourbon Chicken Stuffed Bell Peppers, where the tender peppers give way to a savory, slightly sweet filling with a hint of bourbon warmth. Serve alongside a crisp green salad for a complete meal that’s sure to impress.

Bourbon Chicken and Broccoli Stir-Fry

Bourbon chicken and broccoli stir-fry is a delightful dish that combines the sweet and savory flavors of bourbon with the crisp freshness of broccoli, all brought together in a quick and easy stir-fry. Perfect for a weeknight dinner, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups fresh broccoli florets, vibrant green and crisp
• 1/4 cup high-quality bourbon
• 2 tbsp soy sauce, rich and savory
• 1 tbsp honey, pure and golden
• 2 cloves garlic, minced to release aromatic flavors
• 1 tbsp fresh ginger, finely grated for a zesty kick
• 2 tbsp vegetable oil, for high-heat cooking
• 1/2 tsp red pepper flakes, for a subtle heat

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the chicken pieces to the skillet, spreading them out in a single layer to ensure even cooking. Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown and cooked through.
3. Remove the chicken from the skillet and set aside on a plate. Tip: Letting the chicken rest ensures it stays juicy.
4. In the same skillet, add the remaining 1 tbsp of vegetable oil. Add the broccoli florets and stir-fry for 3-4 minutes until they are bright green and slightly tender but still crisp.
5. Push the broccoli to the sides of the skillet, creating a space in the center. Add the minced garlic and grated ginger to the center, cooking for 30 seconds until fragrant. Tip: This technique prevents the garlic and ginger from burning.
6. Return the chicken to the skillet, mixing it with the broccoli, garlic, and ginger.
7. In a small bowl, whisk together the bourbon, soy sauce, honey, and red pepper flakes. Pour this mixture over the chicken and broccoli, stirring to coat everything evenly.
8. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients. Tip: The sauce should cling to the chicken and broccoli, not pool at the bottom of the skillet.
9. Remove from heat and serve immediately. The dish boasts a perfect balance of textures—tender chicken, crisp broccoli, and a glossy, flavorful sauce. For an extra touch, serve over a bed of steamed jasmine rice to soak up the delicious sauce.

Bourbon Chicken Pizza with Caramelized Onions

Kickstart your culinary adventure with this Bourbon Chicken Pizza with Caramelized Onions, a dish that masterfully combines the smoky sweetness of bourbon with the deep, rich flavors of caramelized onions atop a crispy pizza crust.

Ingredients

• 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup of high-quality bourbon
• 2 tablespoons of dark brown sugar, packed
• 1/4 cup of soy sauce, low sodium preferred
• 2 large yellow onions, thinly sliced
• 2 tablespoons of unsalted butter
• 1 tablespoon of olive oil, extra virgin
• 1 pre-made pizza dough, 12-inch size
• 1 cup of shredded mozzarella cheese, part-skim
• 1/2 cup of grated Parmesan cheese, freshly grated
• 1 teaspoon of garlic powder
• 1/2 teaspoon of crushed red pepper flakes

Instructions

1. In a medium bowl, combine the chicken pieces, bourbon, brown sugar, and soy sauce. Let marinate for at least 30 minutes in the refrigerator.
2. While the chicken marinates, heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 25 minutes.
3. Preheat your oven to 425°F (220°C). Roll out the pizza dough on a floured surface to fit a 12-inch pizza pan or baking sheet.
4. Remove the chicken from the marinade (reserve the marinade) and cook in a skillet over medium-high heat until fully cooked, about 5-7 minutes. Add the reserved marinade to the skillet and simmer until slightly thickened, about 3 minutes.
5. Spread the caramelized onions evenly over the pizza dough. Top with the cooked chicken and drizzle with the thickened marinade.
6. Sprinkle the mozzarella and Parmesan cheeses over the top, followed by the garlic powder and red pepper flakes.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Enjoy the harmonious blend of smoky, sweet, and savory flavors in every bite. For an extra touch, garnish with fresh basil leaves before serving to add a pop of color and freshness.

Bourbon Chicken and Shrimp Skillet

Ready to dive into a dish that combines the bold flavors of bourbon with the succulent textures of chicken and shrimp? This Bourbon Chicken and Shrimp Skillet is a one-pan wonder that’s perfect for a cozy dinner, offering a harmonious blend of sweetness and spice.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup high-quality bourbon
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/4 tsp cayenne pepper
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup chicken broth
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Stir in the garlic, smoked paprika, black pepper, and cayenne pepper, cooking for 1 minute until fragrant.
4. Pour in the bourbon, maple syrup, and soy sauce, scraping the bottom of the skillet to deglaze.
5. Add the sliced bell peppers and chicken broth, bringing the mixture to a simmer. Reduce heat to medium and cook for 10 minutes, stirring occasionally.
6. Gently add the shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque. Tip: Shrimp cook quickly, so keep an eye on them to avoid overcooking.
7. Sprinkle with fresh parsley before serving. Tip: For an extra touch, serve over a bed of fluffy jasmine rice to soak up the delicious sauce.

Lusciously tender chicken and shrimp are enveloped in a sauce that’s a perfect balance of sweet, smoky, and spicy. The vibrant bell peppers add a crisp contrast, making every bite a delightful experience. Consider garnishing with extra parsley and a drizzle of maple syrup for an Instagram-worthy presentation.

Bourbon Chicken Nachos with Cheese Sauce

Now, let’s dive into creating a dish that combines the smoky sweetness of bourbon with the crispy, cheesy delight of nachos. This Bourbon Chicken Nachos with Cheese Sauce recipe is perfect for those who love a flavorful twist on a classic snack.

Ingredients

• 2 cups of shredded, tender bourbon-marinated chicken
• 1 bag of sturdy, restaurant-style tortilla chips
• 1 cup of smooth, velvety cheddar cheese sauce
• 1/2 cup of fresh, diced tomatoes
• 1/4 cup of crisp, finely chopped green onions
• 1/4 cup of rich, full-fat sour cream
• 1 tbsp of vibrant, chopped cilantro
• 1 tsp of smoky, sweet paprika

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for baking the nachos to perfection.
2. Spread the tortilla chips evenly on a large baking sheet, creating a single layer for optimal crispiness.
3. Evenly distribute the shredded bourbon-marinated chicken over the tortilla chips, ensuring every chip gets a piece of the flavorful chicken.
4. Drizzle the cheddar cheese sauce over the chicken and chips, covering them generously for a gooey, cheesy finish.
5. Sprinkle the diced tomatoes and chopped green onions over the top, adding freshness and a pop of color.
6. Place the baking sheet in the preheated oven and bake for 10 minutes, or until the cheese sauce is bubbly and the edges of the chips are golden brown.
7. Remove from the oven and let cool for 2 minutes to allow the cheese to set slightly, making it easier to handle.
8. Garnish with dollops of sour cream, a sprinkle of chopped cilantro, and a dusting of smoky paprika for an extra layer of flavor.

Out of the oven, these Bourbon Chicken Nachos with Cheese Sauce boast a delightful contrast of textures—crispy chips, tender chicken, and creamy cheese sauce. Serve them straight from the baking sheet for a fun, communal eating experience, or plate them individually for a more refined presentation.

Bourbon Chicken and Cornbread Casserole

Zesty flavors come together in this comforting Bourbon Chicken and Cornbread Casserole, a dish that combines the warmth of Southern cooking with the boldness of bourbon-infused chicken. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup high-quality bourbon
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce, low sodium
• 1 tbsp fresh garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup yellow cornmeal, stone-ground
• 1 cup all-purpose flour, unbleached
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 cup buttermilk, full-fat
• 1 large egg, farm-fresh
• 1/4 cup unsalted butter, melted
• 1 cup sharp cheddar cheese, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the chicken pieces with bourbon, maple syrup, soy sauce, minced garlic, smoked paprika, and cayenne pepper. Mix well to coat evenly. Let marinate for 15 minutes at room temperature.
3. Transfer the marinated chicken mixture to the prepared baking dish, spreading it out evenly.
4. In another bowl, whisk together cornmeal, flour, baking powder, and sea salt. Tip: Sifting the dry ingredients ensures a lighter cornbread topping.
5. Add buttermilk, egg, and melted butter to the dry ingredients, stirring just until combined. Avoid overmixing to keep the cornbread tender.
6. Pour the cornbread batter over the chicken in the baking dish, spreading it gently to cover. Sprinkle the grated cheddar cheese on top.
7. Bake for 35-40 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the dish halfway through baking for even browning.
8. Let the casserole rest for 5 minutes before serving. This allows the flavors to meld and makes it easier to slice.

Juicy chicken pieces soaked in a bourbon-maple glaze are perfectly complemented by the fluffy, cheesy cornbread topping. Serve this casserole with a side of steamed green beans or a crisp salad for a complete meal that’s sure to impress.

Summary

Outstanding flavors await in our roundup of 20 Irresistible Bourbon Chicken Recipes! Whether you’re craving something sweet, spicy, or smoky, there’s a dish here to delight your taste buds. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking, and enjoy the delicious journey!