Honey Bourbon Chicken
This easy Honey bourbon chicken recipe is like a sweet and savory flavor bomb—juicy chicken coated in a rich, caramelized glaze with just the right kick of bourbon. It’s sticky, saucy, and downright addictive, perfect for piling over rice or sneaking bites straight from the pan!
Equipment
- Large Skillet
Ingredients
- 2 lbs Boneless Skinless Chicken Thighs
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Chinese Five Spice, *see notes
- 1/2 tsp Ground Ginger
- 1/2 tsp Smoked Paprika
- 1 tbsp Hoisin Sauce
- 1 tsp Chicken Bouillon
- 2 tbsp Sesame Oil
- 2 tbsp Butter
- 4 cloves Garlic, (diced)
Bourbon Sauce
- 3/4 cup Hoisin
- 1/3 cup Soy Sauce
- 1/2 cup Apple Juice
- 1/4 cup Bourbon
- 1/2 cup Chicken Broth
- 1/4 cup Honey
- 2 tbsp Brown Sugar
- 1 tbsp Apple Cider Vinegar
- 2 tsp Ginger Paste
- 1/2 tsp Chinese Five Spice
- 2 tbsp Water
- 1 tbsp Cornstarch
Instructions
- Season boneless skinless chicken thighs with onion powder, garlic powder, chinese five spice, ginger, smoked paprika, hoisin sauce, and chicken bouillon. Mix together so that all of the chicken is coated.
- In a large cup or small bowl, mix together the honey bourbon sauce - hoisin, soy sauce, apple juice, bourbon, chicken broth, honey, brown sugar, and apple cider vinegar, ginger paste, Chinese five spice. Set aside.
- Drizzle sesame oil into a large skillet over medium high heat. Cook the chicken for 5 minutes per side, until golden brown and cooked all the way through. Remove from the pan and cover with aluminum foil. Set aside.
- Reduce heat to medium heat and add butter. Once melted, add diced garlic and cook for 2-3 minutes, until fragrant. Pour in the sauce mixture and reduce heat to medium low heat. Cook for 10-15 minutes, until it thickens.
- Whisk together cornstarch and water to make your cornstarch slurry. Add the cornstarch mixture into the sauce, stirring constantly until it thickens. Taste for salt and season. accordingly.
- Cut the chicken into bite-sized pieces and a place chicken into the sauce. Toss to coat and remove from heat.
Notes
- Use boneless, skinless chicken thighs – They stay juicier and more flavorful than skinless chicken breasts.
- Sear the chicken first – Get a nice golden-brown crust before adding the sauce for extra flavor.
- Simmer until thick – Let the sauce reduce until it’s glossy and clings to the chicken for that irresistible sticky texture.
- Taste and adjust – Want it sweeter? Add a drizzle of honey. Need more kick? A pinch of red pepper flakes does the trick.
- If you don't have Chinese five spice, you can use garam masala instead. Neither? Add a tiny pinch of cinnamon and clove. A little goes a long way.
- Gluten free: use coconut aminos or tamari instead of soy sauce.
- Slow Cooker Method: simply season and sear the chicken and mix together the honey bourbon sauce ingredients except the cornstarch. Add everything to the slow cooker and cook on low for 4 hours or high for 3 hours. Whisk together the cornstarch slurry and add to the slow cooker and continue to cook for 30 minutes. Cut the chicken into bite sized pieces, return to the sauce and serve.
- Instant Pot Method: Season and sear the chicken in the instant pot, then add the sauce ingredients (except the cornstarch). Pressure cook for 15 minutes, release the pressure valve, and remove the chicken. Cut into bite sized pieces. Add cornstarch slurry to the sauce and mix together until it thickens. Return chicken to the sauce.
Nutrition
Calories: 684kcal, Carbohydrates: 58g, Protein: 49g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 233mg, Sodium: 2147mg, Potassium: 827mg, Fiber: 2g, Sugar: 42g, Vitamin A: 363IU, Vitamin C: 5mg, Calcium: 79mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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