... is YUMMY!
... is originally created by Pinch of Yum, a blogger living in Minnesota, America.
... is baked and grilled with Bourbon, American whiskey.
... doesn't taste 100% American!!! Instead, it tastes moreish with Asian flavours!!!
Sticky Brown Sugar Bourbon Chicken
Baking this yummy dish is easy!
To start, I need these ingredients.
Bourbon of course!
Not forgetting another important ingredient, brown sugar!
Here, I'm using dark muscovado sugar.
All I have to do is this... Easy, isn't it?
Bake the chicken until tender. It is ready now for the next grilling step.
For an effective grill, I'm using this new tool, Tovolo Basting Buddy today.
It supports and tilts the baking tray and prevent the food from submerging in its own juices while grilling.
After pouring 90% of the marinade into a saucepan, this is how I grilled the chicken
The additional basting and grilling step is making the chicken so glossy and sticky.
This is not the end yet... For an ultimate finish, I would strongly encourage you to reduce the marinade into a sauce that you won't forget!!!
When the sauce has cooled to room temperature, it will separate into two layers. Scoop out and discard the top oily layer and leave the bottom sugary layer behind... and here, you have your ultimate sauce to enjoy with the bourbon chicken.
Instead of enjoying the chicken with salad, mashed potatoes or fries, this American creation suggests that we should enjoy this dish with steamed rice plus sliced spring onions. Hmmm... I hope that you are seeing my point that this is not 100% American but rather an American-Asian fusion dish.
Whether American or American-Asian, my family and I are loving this!
As we were happily nom nom nom noming our dinner, my husband suddenly felt curious...
"Are you sure that this is bourbon chicken?" asked my doubtful husband. "This tastes more like Chinese to me."
With a mouthful of chicken, I gave him a silence nod and dashed to our ipad after I swallowed my chicken. I found Pinch of Yum and confidently showed him the photo of the creators. "See! They are not Chinese! They look 100% American!"
My son didn't say anything but spoken finally for more chicken... LOL!
Here's the recipe that is mostly adapted from Pinch of Yum
Serve 6-8
1 1/2 kg (about 12) boneless skinless chicken thighs1/2 cup soy sauce
1/2 cup oil, preferably something healthful like Alfa one rice bran oil
1/2 cup malt vinegar
1/2 cup bourbon
1/2 cup or 100g brown sugar (I like to use dark Muscovado sugar for a deeper flavour)
one about 5cm fresh ginger, peeled and sliced into strips
one garlic, peeled and sliced into strips
To serve:
3-4 spring onions, washed and sliced into about 0.5cm piecesplain steamed rice
On the night before, combine soy sauce, oil, vinegar, bourbon, brown sugar, ginger and garlic in a large bowl and divide the marinade into two large zip lock bags. Place 6 chicken things into each bag and make sure that all the chicken are in contact with the marinade. Seal the bags and marinate the chicken in the fridge overnight.
On the day of bake, arrange the chicken in a single layer in a deep baking dish and pour all the marinade over the chicken.
Preheat the oven to 180°C. Bake the chicken (with no cover) in the marinade for 1 hr 15 mins or until tender. You might need a slightly longer baking time if you are baking the chicken that it is still cold after removing from the fridge. Keep basting or turning the chicken while baking in every 15-20 mins.
When the chicken is done, transfer 90% of the marinade into a saucepan leaving 10% of the marinade in the baking dish with the chicken. Cook the marinade in medium high heat with no cover and allow it to boil rapidly and reduce for about 15-20 mins. Remove from the heat and allow the sauce to cool and settle into two distinct layers. Scoop out and discard the top fatty layer as much as you can and leave the bottom layer to serve.
While reducing the sauce, change oven setting to bake plus grill setting. Grill the chicken with constant basting of the remaining sauce for an additional 5-10 minutes or until nicely browned or glossy.
Serve chicken with plain steamed rice, a generous sprinkle of sliced spring onions and a drizzle of the sticky sauce.
Happy Baking
Please support me and like me at Facebook...This post is also linked to the event, Little Thumbs up organised by Doreen from my little favorite DIY and me, Bake for Happy Kids, hosted by Jess from Bakericious at this post.
Our Little Thumbs Up event starts on the first day of the month until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is BROWN SUGAR and MOLASSES for August 2015 and link with us at this post anytime until 31st Aug 2015.
What after August 2015? Doreen from my little favorite DIY and me from Bake for Happy Kids will be the next hostess of September 2015 and her theme is MILO or any chocolate malt powder!
Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favorite DIY and Jess from Bakericious.Don't forget to submit your details to win this churro cooking set from Davis and Waddell.
Due to its size and bulk, this giveaway is open to Australian residents only. Submission ends on 17 August 2015. Please support and participate this giveaway so that Davis and Waddell and Bake for Happy Kids can organize more fabulous giveaways in the near future.
As mentioned at here, please be assure that this giveaway submission program do not share your details with others. So no worries at all if this is your concern!
Davis and Waddell Churro Set
