Crisp-Skinned Bourbon Chicken
(from saymyname’s recipe box)
Source: America's Test Kitchen
Serves 4 peopleCategories: Bourbon, Chicken, Main Dish
Ingredients
- 1/2 cup Bourbon
- 1/4 cup packed dark brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon cajun seasoning
- 1 garlic clove, minced
- 3/4 teaspoon cornstarch
- salt
- pepper
- 8 bone-in skin-on chicken thighs, excess fat trimmed (about 4 pounds)
- 1 tablespoon vegetable oil
Directions
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Whisk bourbon, sugar, vinegar, Worcestershire sauce, Cajun seasoning, garlic, cornstarch, 1/2 t salt, and 1/4 t pepper in a bowl until sugar dissolves.
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Pat chicken dry with paper towels and season with salt and pepper.
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Heat oil in a large nonstick skillet over med-high heat until just smoking.
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Cook chicken, skin-side down, until skin is well browned and crisp, 15-20 minutes.
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Turn chicken skin-side up and cook over medium heat until chicken registers 175 degrees, 5-8 minutes.
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Transfer chicken to platter.
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Pour off fat from skillet; add bourbon mixture and simmer until thickened, about 2 minutes.
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Pour sauce over chicken; serve.