Bourbon Grilled Chicken Breasts
Have you ever had the Bourbon Chicken that they serve in the food courts at the malls? I used to eat there with my kids when they were younger, and we’d stop there for a bite before or after the movies. It was easy and with such an array of food vendors both my kids would find something that they liked. I especially loved this chicken dish from one of the Asian vendors. They would serve it in bite size pieces and smothered in the sauce.
As usual my photo doesn’t do it justice. However, Ann from Cooking Healthy For Me reminded me about this chicken when she posted a comment this past week about it on her blog. With Labor Day tomorrow I thought it would be a great alternative to grilled chicken for those of you having a BBQ.
I highly recommend grilling up some pineapple as well. The two combined make the chicken taste even that much better. Serve it with a nice tossed salad or cole slaw, grilled veggies and baked potato fries and you’ve got a great BBQ meal for all. This recipe is so simple. Pick up the ingredients today to marinate the chicken in overnight and you’re set to throw it on the pit tomorrow. If you don’t see this post until tomorrow don’t worry, marinating it for 4 hours will be fine as well. The longer you marinate the more intense the flavor will be.
Here’s my version of the recipe for Bourbon Grilled Chicken Breasts.
Happy Holiday & Happy Cooking!
Bourbon Grilled Chicken Breasts
- 6 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup light soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons bourbon whiskey
- 2-4 tablespoons brown sugar, or to taste
- 1 green onion, sliced thin
- 2 thin slices ginger*
- 2 cloves garlic, crushed
- 1 teaspoon Asian Chili Sauce (Sriracha)
Place the chicken breasts in a zip lock baggie. Combine the remaining ingredients and pour over the chicken. Zip and marinate in the refrigerator for at least 4 hours, preferably overnight. Move the bag around occasionally to make sure the chicken is well coated in the marinade.
Turn the grill on high to preheat, once preheated turn to medium and cook 4 minutes a side or until a meat thermometer reads at least 170F degrees Fahrenheit. You can also check for doneness by using the touch method which is my favorite way. However, for true accuracy use your meat thermometer.
To grill pineapple, slice into strips and take about 3 tablespoons of melted butter and toss with the pineapple. This will keep it from sticking to the grill and give it superior flavor. Afterall, everything tastes great with butter. You could also rub it with oil or spray with non-stick spray to be healthier.
*Note: Fresh ginger can be stored in the freezer in a zip lock bag until ready to use, over and over again.
Bourban Chicken can also be cut into bite size pieces and placed on skewers alternating with pineapple chunks, then grilled. Serve on a bed of whole grain rice this way.
I just love this style chicken, and I do marinate a few days it falls apart and still juicy, great recipe….
PS I never eat sweets so funny you said that… My hubby is the one, I do it for him… 🙂 have agreat labor day weekend!
I absolutely remember that burbon chicken at the mall! And they used to always give samples of it. My sister and I would keep going back for more! I love i that you recreated a version of it for yourself at home. I love trying to copy things that i really like.
Oooh, Vicki! This is YUMMY! I like the grilled pineapple, too! It’s a winner!
@ Pegasuslegend – Marinating without question makes a huge difference. The longer the better. Of course unless you’re talking about fish. In that case, if you’re using any type of acid to marinate it can only be done for a short time otherwise, the fish will cook from the acids.
@ Ann – Well you know it’s yummy because you prompted me to think about this chicken again after viewing your blog post!
@Heavenly Housewife – Serving the chicken in pieces like at the mall would have been more similar to that dish, and reheating all the sauce or making a larger batch of sauce to smother the chicken in. However, which I didn’t do, you could also pour heated sauce over the chicken breasts and it would be very close to the same and even more succulent. I’ll have to try that next time.
MMMMM… I make a Jack Dainiels chicken that my Hubs loves. Haven’t thought of making it in a long time. Thanks for reminding me.
Hi Vicki! Thanks for coming by and checking out my canning post. I hope you get to give it a try also!
I’m printing your bourbon chicken recipe for my husband. It’s right up his alley!
Just wanted to let you know we made this last night and it was really tasty! Thanks for sharing!
@Heather – Thank you so much for stopping back by to let me know that you tried the recipe and liked it. I really do appreciate that. Now to try your canning recipe. Hopefully I will find time to do that soon.
Have a great rest of the week!