Crispy Bourbon Chicken
1/2 cup Bourbon
1/4 cup dark brown sugar (packed)
1 tablespoon cider vinegar
1 teaspoon worcestershire sauce
3/4 teaspoon Cajun seasoning
1 clove garlic, minced
3/4 teaspoon cornstarch
1 dash sea salt (to taste)
1 dash black pepper, ground (to taste)
8 chicken thighs (bone in, skin on, trimmed of excess fat)
2 tablespoon vegetable oil
- Whisk bourbon, sugar, vinegar, Worcestershire, Cajun seasoning, garlic, cornstarch, 1/2 tsp salt, and 1/4 tsp pepper in a bowl until sugar has dissolved.
- Pat chicken dry with paper towel and season with salt, pepper, and Cajun seasoning. Heat oil in large non-stick skillet over medium-high heat until just smoking. Cook chicken, skin-side down, until skin is well browned and crisp, 15-20 minutes. Carefully turn chicken skin-side up and cook over medium heat until meat registers 175F, 5-8 minutes. Transfer chicken to platter.
- Pour off excess fat from skillet and add bourbon mixture, simmering until thickened, about 2 minutes.
- The bourbon force is strong with this one, if you aren’t a huge bourbon fan (why are you even looking at this recipe?) you might want to dilute the sauce with water or apple juice.