Sandi’s Bourbon Chicken

Boneless skinless chicken breast (about 2 pounds, can be frozen)
½ cup bourbon
3 tablespoons minced garlic
½ cup Worcestershire sauce
1 tablespoon agave nectar
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon cranberry juice cocktail
1 tablespoon teriyaki sauce
¾ teaspoon fresh grated ginger
1 fresh sliced jalapeno

Place all ingredients, except chicken, in a gallon size freezer bag. Seal and shake to mix. Add chicken. Seal and shake to coat chicken. Place in refrigerator to marinate overnight. Turn over occasionally to thoroughly coat chicken. Pour chicken and marinade into a glass pan and cover with foil. Bake at 350 for 20-30 minutes until barely done. Cut chicken into large bite-sized pieces. Cook in hot iron skillet to brown the outside, reduce to medium heat and add marinade to skillet. Cook stirring occasionally until sauce thickens. Serve immediately. This dish does not taste as good when reheated.

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