Description
LeeAnn Chin’s bourbon chicken has met its match!
Ingredients
Scale
- 8 bone-in chicken thighs, skin removed
- 1/2 cup gluten free tamari (or soy) sauce
- 1/4 cup bourbon
- 3 Tbsp honey
- 4–6 garlic cloves, peeled and grated
- 1 Tbsp oil
- 2-inch piece of fresh ginger, peeled and grated
- 1/2 tsp pepper flakes
- 1/2 tsp black pepper
- 2 tsp corn starch, mixed with a little water
Instructions
- Combine all the marinade ingredients (minus the cornstarch) and pour over chicken. Allow to marinate at least 2 hours – overnight is best.
- Line a baking pan with parchment paper. Using kitchen tongs, remove chicken thighs from marinade and place on pan. Bake at 400 degrees for 45 minutes, or until interior temperature reaches 165 degrees. (A meat thermometer is your best friend in the kitchen!)
- While the chicken is baking, strain the marinade through a mesh sieve into a small sauce pan. Bring to a gentle boil, then add the corn starch mixed with a small amount of water. Cook until sauce has thickened.
- Serve chicken and sauce with brown rice and a salad.
