Bourbon Street Chicken Thighs

Creole seasoned chicken baked with a sticky, sweet bourbon sauce.

  • 2 lb. boneless, skinless chicken thighs
  • 2 tsp. Cajun spice blend
  • ¼ cup apple cider vinegar
  • ¼ cup bourbon
  • 2 Tbsp. soy sauce
  • ½ cup brown sugar
  • 2 tsp. fresh grated ginger
  • 1 tsp. fresh grated garlic
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water
  1. Place chicken in a baking dish; season with Cajun spice blend.
  2. In a bowl whisk together vinegar, bourbon, soy sauce, brown sugar, ginger and garlic. Pour over chicken and cover pan; refrigerate 4 hours or overnight.
  3. Heat oven to 375°F. Bake chicken 30-35 minutes or until internal temperature reached 165°F. Transfer chicken to serving plate.
  4. Pour remaining sauce from baking pan to a small sauce pan over medium heat; bring to boil. Mix together cornstarch and water; whisk into sauce. Cook 1-2 minutes until thickened. Pour over chicken.
  5. Refrigerate leftovers.

View Party Plan: Mardi Gras