Grilled Bourbon Chicken
Grilled Bourbon Chicken features tender, boneless, skinless chicken breasts marinated in a flavorful blend of soy sauce, applesauce, onions, garlic, ginger, bourbon, and spices. The marinade tenderizes the chicken and imparts a sweet-savory flavor accented by a touch of heat. Grilling over medium-high heat locks in juices and creates a nicely caramelized exterior. The reserved portion of marinade is simmered with chicken broth to create a sauce served alongside, enhancing the dish's deep flavor profile. Garnished with scallions, it works well as a main protein for casual meals.
Ingredients
- 2 pounds chicken breasts 4, boneless, skinless
- 1/2 cup soy sauce low sodium or gluten-free
- 1/2 cup applesauce unsweetened
- 1/2 cup yellow onion finely chopped
- 2 teaspoon ginger grated
- 4 garlic minced, cloves
- 1 tablespoon canola oil
- 1/4 cup bourbon
- 1/4 cup BBQ sauce
- 2 tablespoons apple cider vinegar (I like Bragg’s)
- 2 tablespoons brown sugar
- Pinch red pepper flakes
- 1/2 cup chicken broth low sodium
- scallions for garnish, sliced
Instructions
- Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, being careful not to puncture the bag. Put breasts in the bag.
- In a medium bowl, combine the soy sauce, apple sauce, onion, ginger, garlic, oil, bourbon, BBQ sauce, vinegar, brown sugar and red pepper flakes.
- Reserve and refrigerate 1/3 cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 30 minutes or as long as overnight (the longer the better!! I marinated mine 12 hours).
- Preheat outdoor grill over medium high heat. Discard the marinade in the bag and grill the chicken for 4 minutes per side, or until chicken is cooked through.
- Transfer chicken to a plate, tent with foil and allow to rest while you make the sauce.
- Put reserved 1/3 cup marinade in a small sauce pan. Add chicken broth and bring to a boil over medium high heat. Once boiling, reduced heat to medium-low until sauce has thickened slightly, 5 to 6 minutes.
- Slice chicken breast, top with sauce, scallions and serve.
Notes
- Reserve 1/3 of the marinade before adding chicken to use as a base for the sauce; discard the marinade that touched raw chicken for safety.
- Marinate chicken for at least 30 minutes; longer marinating (up to 12 hours) improves flavor and tenderness.
- After grilling, tent chicken with foil to rest and keep juicy before serving.
- This recipe's nutrition information considers only the marinade used as sauce, not the discarded one.
Nutrition Information
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 381
% Daily Value*
| Serving | 1breast | |
| Calories | 381kcal | 19% |
| Carbohydrates | 12.5g | 4% |
| Protein | 51g | 102% |
| Fat | 9.5g | 15% |
| Saturated Fat | 0.3g | 2% |
| Cholesterol | 130mg | 43% |
| Sodium | 724.5mg | 30% |
| Fiber | 0.3g | 1% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.