Southern U.S. and Chinese cuisine come together in this recipe, which combines good bourbon whiskey with Asian soy sauce.
- 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
- 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.
- Preheat the oven to 350 F (177 C, gas mark 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.
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||7 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||1 g|