Chicken on Bourbon

CHEZ ZIG(2)
Brian C.: "I've been using this recipe since June, don't kno…" Read More
9Ingredients
60Minutes
120Calories

Ingredients

US|METRIC
  • 1 chicken breast (cubed)
  • 2 serrano peppers (sliced)
  • 2 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1 pinch red pepper flakes
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    NutritionView More

    120Calories
    Sodium18% DV420mg
    Fat2% DV1.5g
    Protein25% DV13g
    Carbs3% DV8g
    Fiber0% DV0g
    Calories120Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol35mg12%
    Sodium420mg18%
    Potassium280mg8%
    Protein13g25%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber0g0%
    Sugars7g14%
    Vitamin A4%
    Vitamin C6%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Sam Rosiek 2 years ago
    Not bad, I marinated all day and doubled the sauce. Served with rice and broccoli and red peppers.
    Brian C. 2 years ago
    I've been using this recipe since June, don't know why I have waited so long to leave a review, in fact I believe this is the first review I've ever posted on Yummly. Long time user, first time reviewer ;) Because of quality of this sauce recipe we no longer purchase bbq sauce. We use this recipe on bbq chicken pizza, bourbon BBQ burgers, pork, it's amazing! Hands down, this is the best recipe I've found for homemade bourbon BBQ sauce. I quadruple all of the ingredients and refrigerate it in a dressing bottle, it stores well for weeks. We use Makers Mark for the recipe and although the peppers in the recipe are for dressing the chicken, I actually use the Serrano peppers in the sauce, just rinse and drain the seeds from the peppers. This recipe transforms overnight in the fridge and the flavors marry well. A second transformation happens on the grill, drawing out the sweetness of the brown sugar and tanginess of the bourbon and vinegar. The sauce is sweet, tangy, a little tart and pleasant on the palate with an aftertaste you hate to wash down with a drink. Thank you SO much for delivering this recipe to us!

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