Bourbon Chicken Recipe

Our Bourbon Chicken Recipe will be the talk of your party

Easy to make ahead of time, you can set this up in your chafing dish and move on to other prep. The sauce will keep it warm and nice.

You might want to have a nice bbq sauce nearby. And we always have a bottle of hot sauce around.

For any party food question, you can always use ASK-a-CATERER for free party recipes and ideas.



Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ingredients

16 boneless, skinless chicken breasts
12 boned, skinned chicken thighs

Marinade:

1/2 cups of olive oil
1/4 lemon juice
2 cloves fresh garlic
1 tablespoon salt
1/2 tablespoon pepper
1/2 bottle bourbon

Sauce:

1-1/2+/- cups chicken stock, canned is fine
5 onions, chopped
6 cloves of garlic, finely chopped
1/4 cup bourbon, or more

Directions for Bourbon Street Chicken

2 days before the party, chop the garlic and add it to the olive oil, lemon juice, bourbon, salt and pepper. Refrigerate.

1 day before the party, cut the chicken breasts and thighs into 1” pieces, easy to eat for your party guests. Place the pieces in a large mixing bowl, pour in the bourbon marinade, and mix it all around the chicken very well. Make sure the chicken is covered in the marinade, or use another kind of dish, or plastic bag(s.) Return to the refrigerator overnight.

The day of your party, have your chafing dish fired up and ready to go. Pour a cup of chicken stock into the chafer and let it warm up.

Preheat your oven to 400° .

Set up your largest frying pan on the stove with some olive oil heating. In the hot pan, brown the chicken pieces, flipping them over to get all sides. This should take just a few minutes.

Put the browned chicken onto a cooking sheet covered with foil and put it into the preheated oven for 5 minutes. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, pour the chicken into the chafing dish with the hot stock.

Meanwhile, start another batch in your frying pan. Keep frying, baking, and adding the finished chicken to the chafer.

Using the same frying pan, heat up some more oil and saute the chopped onion until clear. Add the garlic at the end, and then 3/4 cup of chicken stock and 1/4 cup of bourbon, salt and pepper to taste.

Cook this liquid for about 5 minutes, covered. Pour it over the chicken in the chafing dish.

Add boiling water to thin the sauce if needed. And remember to check the water level under the food. If you need to add more, always add boiling water.

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