Have you ever had ‘whiskey chicken’? Well, until this past week, I hadn’t but it was really tasty! Emily, Jon-Michael, Dave, and I went to a tasting for their upcoming wedding reception. One of the items on the menu is whiskey chicken. On the 3-hour trip back home, that dish kept coming to mind. So, I decided it couldn’t be very hard to make. Surely, I could make this dish at home.

Yesterday, it was on the menu. This recipe is a winner! Oh, my gosh, it’s so good and the little extra kick from the hot pepper flakes makes this dish even better! The pieces of chicken are so tender and the rich dark sauce is plentiful and makes this dish so incredibly tasty. Who thought of whiskey and chicken?

[ctt template=”8″ link=”OTMfm” via=”no” ]This Whiskey Chicken recipe is a winner! Oh, my gosh, it’s so good and the little extra kick from the hot pepper flakes makes this dish even better! [/ctt]

This recipe is made in a 12-inch stainless steel pan.  I love this pan.  It's the perfect size for making this Whiskey Chicken but a Dutch oven would work as well. A glass cover is included with the pan but you don't need it for this recipe.  (We are an Amazon affiliate and may receive a small percentage of any sales from this link.  Thanks for supporting this website!)

To make it easy on yourself, mince the onions, the garlic, grate the ginger, and the pepper flakes, and place in a glass measuring cup or bowl. Measure the water, brown sugar, chicken broth, soy sauce, ketchup, whiskey, and apple cider vinegar into another glass measuring cup or bowl. Then, start browning the chicken.

Whiskey Chicken

Ingredients:

3 lbs. Chicken Thighs, skinned and boned, cut into 1-inch pieces
Olive oil (for browning chicken)
1 cup Water
1 cup Brown Sugar
3/4 cup Chicken Broth
2/3 cup Soy Sauce
1/4 cup Ketchup
1/4 cup Whiskey
2 Tablespoon Apple Cider Vinegar
6 Garlic cloves, minced
*1 small Onion, minced
3/4 tsp. Red Pepper Flakes
1-1/2 Tablespoon freshly grated Ginger Root
1/4 cup Apple Juice
2 Tablespoon Cornstarch

Directions:

Pour some olive oil into a hot large 12-inch skillet, or Dutch oven, add more as needed to brown the 1-inch pieces of chicken. (Remember not to crowd the skillet. Brown in batches if necessary! You don’t want to boil the chicken.) The chicken doesn’t need to be cooked through. The small pieces will continue to cook in the sauce.

Remove the browned pieces to a bowl or plate.

Add the minced onion, the minced garlic, red pepper flakes, and the freshly grated ginger to the skillet and give it a stir, scraping up some of the flavor bits left from browning the chicken. Pour in the water, the chicken broth, soy sauce, ketchup, whiskey, apple cider vinegar, and add the brown sugar.

How To Easily Make Whiskey Chicken Over White Rice — Bring the whiskey mixture to a boil

Bring the mixture to a boil. Add the browned chicken pieces and reduce the heat to medium-low. Simmer for 20 – minutes.

Prepare white rice as directed on the package while the chicken mixture simmers.  In place of the water, I used the leftover chicken broth for more flavor.

Thoroughly, mix the apple juice with the cornstarch and slowly stir into the liquid in the pan. Turn the heat up to medium to medium-high and stir constantly, boil until thickened.

Serve over white rice. Top with chopped green onion if desired.

*Tip - A small onion is about the size of a lemon and weighs about 1/4 pound.  Chopped it would measure about 1/2 cup.  A medium onion is about the size of a navel orange, and chopped would measure about 1-cup.  A large onion is more the size of a grapefruit weighing about a pound and chopped would measure about 1-1/2 cups.

This will definitely be one of my go-to dishes. It’s quick and easy, especially if you buy the skinless boneless chicken thighs! Dave did the skinning and deboning for me and it was done in no time.

Dave gives me grief all the time about eating so much chicken. Well, I do love chicken! For some of my other favorite recipes, click here ►Chicken Recipes. But seriously, you must try this Whiskey Chicken!

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