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Maple Bourbon Chicken

Tender chicken thighs coated in a sticky, sweet, and savory glaze made from real maple syrup and bourbon whiskey. A perfect 30-minute meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 tbsp olive oil for searing
  • 1 tbsp cornstarch for dry coating
  • Salt and black pepper to taste
Maple Bourbon Sauce
  • 0.5 cup Bourbon whiskey
  • 0.5 cup pure maple syrup
  • 0.25 cup soy sauce low-sodium recommended
  • 2 tbsp brown sugar packed
  • 1 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 0.5 tsp red pepper flakes optional
Thickener & Garnish
  • 1 tbsp cornstarch mixed with 1 tbsp water for slurry
  • 2 green onions sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • Large Skillet (Cast Iron preferred)
  • Mixing bowls
  • Whisk
  • Tongs

Method
 

  1. Pat chicken dry, season with salt and pepper, and toss with 1 tablespoon of dry cornstarch.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden brown, then remove from pan.
  3. In a bowl, whisk together bourbon, maple syrup, soy sauce, brown sugar, vinegar, garlic, ginger, and red pepper flakes.
  4. Pour sauce mixture into the hot skillet, scraping up browned bits. Simmer for 3-5 minutes.
  5. Return chicken to the skillet, reduce heat to medium-low.
  6. Stir in the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water). Simmer for 5-8 minutes until sauce is sticky and chicken is cooked through (165°F).
  7. Remove from heat, garnish with green onions and sesame seeds, and serve over rice.

Notes

If you prefer not to use alcohol, substitute the bourbon with apple juice, though the flavor profile will change. Chicken breasts can be substituted for thighs, just be careful not to overcook them.