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CHICKEN - BAKE - Sticky Bourbon Chicken With Rice
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| STICKY BOURBON CHICKEN WITH RICE [Chicken Again] Serves: 6 INGREDIENTS | |
| 1½ lbs. | chicken thighs, (I used boneless skinless - delish!) |
| ½ cup | low sodium soy sauce |
| ¼ cup | oil |
| ¼ cup | vinegar |
| ¼ cup | bourbon |
| ¼ cup | brown sugar |
| 1 tablespoon | crushed or sliced ginger, (fresh, not dried) |
| 4 cloves | crushed garlic |
| 4-5 | green onions, cut into thirds or sliced |
| 1 cup | uncooked basmati rice |
INSTRUCTIONS
THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).
THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.
NOTES
Nutrition facts are for the chicken and rice with most but not all of the sauce. I was pretty generous with my saucing and still had some sauce left in the pan.
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