recipe for bourbon chicken

The Best recipe for bourbon chicken

Classic Bourbon Chicken with Crispy Dough

4.5 from 1455 votes

A comforting dish featuring tender chicken glazed in bourbon-infused tomato sauce, served with a light, buttery dough that adds a perfect crunch. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs
• 1/2 cup bourbon
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 1/4 cup cold butter, cubed

For the Sauce

• 1 cup tomato sauce
• 1/2 cup chicken broth
• 1 tbsp brown sugar
• 1 tsp Worcestershire sauce

👨‍🍳Directions

1. 1
   Preheat oven to 400°F. In a bowl, mix flour, salt, and baking powder. Cut in cold butter until the mixture resembles coarse crumbs.
2. 2
   Pat chicken thighs dry, then roll each in the flour mixture until fully coated. Set aside.
3. 3
   In a separate bowl, whisk together bourbon, olive oil, smoked paprika, and garlic powder. Pour over the chicken and toss to coat evenly.
4. 4
   Place chicken on a baking sheet lined with parchment paper. Bake for 20 minutes, then flip and bake for another 15 minutes until golden and crispy.
5. 5
   While chicken bakes, heat tomato sauce, chicken broth, brown sugar, and Worcestershire sauce in a saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
6. 6
   Once chicken is done, spoon sauce over the top and let it bubble gently for 2–3 minutes to coat. Serve hot.

🔧Equipment

• Mixing bowls
• Knife and cutting board
• Oven
• Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 100mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 30g

📝Notes

Tips: For extra richness, add a splash of heavy cream to the sauce. Leftover chicken keeps well in the fridge for up to 3 days.

❓ Frequently Asked Questions About Bourbon Chicken with Crispy Dough

How do I know when the chicken is cooked through?

Use a meat thermometer to check the thickest part of the chicken breast—it’s done when it reaches 165°F. For whole chicken pieces, the internal temperature should hit 170°F in the breast and thigh. Pull it off the heat just before it reaches the target temp to avoid drying out.

Can I use pre-marinated chicken instead of fresh?

Yes, but rinse it first to remove excess salt or acidic marinades that could interfere with the bourbon’s flavor. Pat dry thoroughly before cooking to help it brown evenly.

What if I don’t have a meat thermometer?

Press gently on the thickest part of the chicken—it should feel firm, not squishy. The juices should run clear, not pink or cloudy. If unsure, cook until the skin is crispy and the edges pull away from the bone.

How should I store leftover bourbon chicken?

Cool quickly in the fridge within two hours, then transfer to an airtight container. Store for up to 4 days. Reheat in a skillet over medium heat until hot through, adding a splash of broth if needed to restore moisture.

Why does the bourbon taste different in this recipe?

The bourbon here isn’t just a flavor booster—it’s a key element in the glaze. Its caramelized sweetness and smoky depth balance the richness of the chicken and caramelized onions. For a lighter touch, use a smaller amount (1–2 tbsp) or swap it for a vanilla extract if preferred.