Chinese Bourbon Chicken

Bourbon chicken


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Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
579 Calories
30g Fat
23g Carbs
49g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 579
% Daily Value*
Total Fat 30g 38%
Saturated Fat 7g 37%
Cholesterol 142mg 47%
Sodium 1077mg 47%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 5%
Protein 49g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Southern U.S. and Chinese cuisine come together in this recipe, which combines good bourbon whiskey with Asian soy sauce.


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  • 1 1/2 pounds chicken thigh meat
  • 2 tablespoons olive oil
  • 1/4 cup light soy sauce
  • 2 tablespoons red rice vinegar or red wine vinegar
  • 2 tablespoons good bourbon whiskey
  • 2 tablespoons brown sugar, or to taste (up to 4 tablespoons if desired)
  • 1 green onion (scallion, spring onion, washed and cut into thirds)
  • 2 slices ginger
  • 2 cloves garlic (crushed)

Steps to Make It

  1. Place the chicken thighs in a shallow 9 x 13-inch baking dish. Combine the remaining ingredients and pour over the chicken. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight. Turn the thighs occasionally to make sure they are entirely coated in the marinade.

  2. Preheat the oven to 350 F / 177 C / Gas 4. Bake the chicken, uncovered, with the marinade, for 45 minutes to 1 hour, basting occasionally, until the juices run clear when the chicken is pierced in the thickest part of the thigh, or a meat thermometer reads at least 170 F / 77 C in the same part of the thigh. Serve hot.


  • Instead of thighs, you can use breast meat and make these into skewers that you grill. 
  • Not a fan of ginger? Feel free to switch up some of the ingredients. Try using brown sugar and garlic powder instead of fresh garlic and ginger.

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