Bourbon Street Chicken naturally has it’s roots steeped in Louisiana history, but is also a wildly popular dish that’s often found on buffets at several popular restaurants my family likes to enjoy. We certainly love enjoying this flavorful dish but all the extra calories that accompany it in the buffet line are not quite as desirable!
My Quick & Easy Bourbon Street Chicken recipe is a result from tweaking and adapting a home skillet recipe that captures the same intensity of flavor and I have to say, rivals the best of the best we’ve ever had dining out.
Of course, using fresh ingredients and our favorite Kentucky Bourbon Whiskey certainly steps things up a bit!
Traditional Bourbon Street Chicken uses thigh or leg meat (dark meat) from the chicken. I prefer to use chicken breast (white meat) as it’s a leaner version, but feel free to swap in your preference.
Quick & Easy Bourbon Street Chicken
chicken breastcut into chunks
Kentucky Bourbon Whiskey
In a small mixing bowl, add soy sauce, brown sugar, garlic, onion and bourbon. Whisk gently until mixture is fully combined.
In a marinating container or a large mixing bowl, add chicken. Pour marinade over chicken. Use a spoon to gently mix the chicken with the marinade until all pieces are coated with marinade. Cover and refrigerate for 4 hours (or ideally overnight.) Stir gently twice during the marinating process.
When chicken is marinated, remove from refrigerator and pre-heat skillet.
You can use a regular or cast iron skillet over a medium heat. If you are using the Fagor 2X Induction Set, I suggest beginning at a heat of 300.
Add a layer of chicken to the skillet. Pour a 1/8 cup of marinade into the skillet around the chicken. This will help create a caramelized effect as the alcohol and soy sauce evaporate, helping to brown the chicken. The side effect of this is an amazing smell in your kitchen while cooking that will draw everyone in the vicinity to find out what delicious things you are whipping up!
Use a wooden spatula to continuously move and turn the chicken as it's cooking so be sure to keep a thermometer on hand to test the internal temperature of the pieces.
When chicken is fully cooked, remove chicken and scrape any pan juices and brown bits into a bowl with the chicken. Repeat the process with the second batch of chicken pieces, remembering to add another 1/8 cup of marinade to the batch prior to cooking it.
If the chicken begins to cook too rapidly or exhibits any signs of browning too quickly (meaning you are afraid the pieces will begin to burn before they are cooked) reduce the heat of your skillet.
When you are finished with the second batch, you should have a very flavorful dish of Bourbon Street Chicken waiting to be enjoyed! Serve with a side of rice or noodles. It's also great for wraps and salads.