Indiana Bourbon Chicken


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You don't have to live in Indiana to enjoy this chicken masterpiece.

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Serving Size / Yield

4 servings


  • 1/2 C. soy sauce
  • 1/2 C. bourbon
  • 1/4 C. light brown sugar
  • 4 medium garlic cloves, minced
  • 1/2 tsp. powdered ginger
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. vegetable oil (we like peanut oil)
  • 1 1/2 lb. chicken legs and thighs, trimmed (bone-in, with skin)(can substitute bone-in chicken breast with skin)
  • 2 Tbs. white wine (or dry sherry)

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Combine all ingredients except chicken and wine in a small mixing bowl until sugar is dissolved. Place chicken in a large plastic storage bag and pour marinade over it. Close tightly with a twist tie or a zip seal and turn bag over and over so all pieces are covered. Place in a large bowl in the refrigerator at least 2 hours or preferably longer (even overnight), turning occasionally. Preheat oven to 350 degrees. Place chicken pieces, skin-side-up, in a single layer in a baking pan. Bake about 45 minutes, basting occasionally with pan juices, until chicken is just cooked through. Remove to a warm serving platter. Scrape any pan juices and browned bits from bottom of pan into a non-reactive small saucepan and stir in wine or sherry. Heat through and drizzle over chicken.

Yield: 4 servings

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