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Bourbon Molasses Chicken

When it comes to chicken, I am a boneless skinless girl all the way.  Rarely do I vary into other parts of chicken, unless it is my brother in law’s grilled chicken thighs and legs. (I don’t know what his secret ingredient is, but they are simply.the.best!) However, there is a certain restaurant that has been advertising a bourbon sauce on their dishes, and it had my mouth watering.  In recreating, I knew that a boneless skinless chicken breast wouldn’t cut it.  So I broke out of the norm, and went for chicken thighs instead.  Oh My Heavens!! The Bourbon Molasses Sauce created the perfect coating on the meat – you know the kind that makes the skin irresistible, but yet infuses into the meat itself? Oh yes, that’s what I had going on! And I am not ashamed to admit that I ate 3 pieces myself!  Pair with your favorite sweet potato fries and you have yourself a finger licking good meal!

Bourbon Molasses Chicken

Author/Source:

lisa@ onceamonthmeals.com

Ingredients:

  • 0.25 cups butter
  • 0.5 cups onion, chopped
  • 4 teaspoons garlic, minced
  • 1 cup ketchup
  • 0.25 cups molasses
  • 2 Tablespoons worchestershire sauce
  • 2 teaspoons ground mustard
  • 1 teaspoon pepper
  • 0.5 teaspoons chili powder
  • 0.25 cups bourbon
  • 1.5 pounds chicken thighs

Directions:

Preheat oven to 375F.  In a large saucepan over medium heat, melt butter.  Add onion and garlic and saute until translucent, about 5 minutes.  Add ketchup, molasses, worcestershire sauce, mustard, pepper and chili powder.  Reduce heat and simmer for 15 minutes.  Add bourbon, stirring until combined and simmer an additional 10 minutes.  Place chicken thighs in a glass baking dish, and pour sauce over the top.  Bake 375F for 20 minutes.  Baste thighs half way through cooking.  Alternately, you may grill the chicken thighs instead of baking.

Freezing Directions:

Follow directions above, but DO NOT BAKE.  Place chicken thighs and sauce into a gallon sized freezer storage bag.  Label and freeze.  TO SERVE: Thaw.  Baste thighs in sauce and bake in a glass dish at 375F for 20 minutes.  Baste thighs with sauce halfway through baking. 

Servings: 6

 

**conversion chart image provided by Erik Spiekermann

One Response to “Bourbon Molasses Chicken”

  1. […] Bourbon Molasses Chicken – can freeze the sauce by itself, or freeze with the chicken in it. […]

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