Apple Bourbon BBQ Grilled Chicken Wings
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Peel and mince a 2-inch piece of ginger until you have 1 tablespoon. Add 1/2 cup apple juice, 1/4 cup low-sodium soy sauce, 1/4 cup bourbon, 1/4 cup packed brown sugar, 3 tablespoons rice vinegar, and 1/4 teaspoon red pepper flakes. Whisk until the sugar is fully dissolved. Coat the chicken in cornstarch. Cut 2 pounds boneless, skinless chicken.
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Season them with salt and pepper and dredge lightly in the flour. Heat the vegetable oil and butter in a skillet over medium-high heat. Add the chicken and cook until golden, about 3-1/2 minutes per side. Add the bourbon and apple cider and continue cooking, turning the chicken several times, for about 3 to 4 minutes, until the sauce thickens.
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Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 15 to 18 minutes, until the chicken is nearly cooked through. In a medium bowl, whisk together the soy sauce, chicken broth, brown sugar, ketchup, bourbon, apple cider vinegar, garlic, and ginger.
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To a large skillet, add 1 1/2 Tbsp vegetable oil and heat over MED HIGH heat. Once hot, add half the chicken and cook for 2-3 minutes, without stirring. Flip chicken over or stir and cook another 2-3 minutes. Remove chicken to a plate, and repeat with remaining oil and chicken. Remove second batch of chicken to plate.
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Place chicken in pan. Bake uncovered 50 minutes. 3. Meanwhile, in 1-quart saucepan, mix apple jelly, bourbon, brown sugar, garlic, red pepper and remaining 3 teaspoons oil. Heat to boiling over medium-high heat; reduce heat. Simmer 5 to 8 minutes, stirring occasionally, until thickened. Remove from heat.
Apple Bourbon BBQ Grilled Chicken Wings
Bourbon - The whiskey adds a unique depth of flavor to the dish.For a non-alcoholic version, you can substitute it with apple juice or apple cider for a sweet and tangy twist. Soy Sauce - Gives the marinade a salty and umami flavor. Choose the low-sodium variety to control the saltiness of the dish.
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Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat; add chicken. Cook and stir until browned; transfer to a plate using a slotted spoon. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.
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Instructions. Cut the chicken breasts into 1" pieces and place in a large bowl. To the chicken, add cornstarch, salt, and black pepper and stir to combine. In a large skillet, over medium heat, add the oil and once hot, add the chicken to the skillet and cook for 2-3 minutes stirring until the chicken is just browned.
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Bourbon Chicken Recipe
Step 1. In a 10" skillet over medium heat, heat 2 tablespoons of olive oil. Add onion and apples; season with 1/2 teaspoon salt. Cook, stirring occasionally, until onions begin to wilt and apples are softened and lightly golden, about 6 minutes. Transfer to a plate.
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To the skillet add the water, soy sauce, apple juice, chicken broth, ketchup, bourbon, vinegar, brown sugar, ground ginger, onion powder, and red pepper flakes. Stir well and bring the mixture to a boil over medium-high heat. Reduce the heat to low and add the chicken to the sauce. Simmer for 10-15 minutes until the sauce is reduced by half.
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Cook until brown and no longer pink. Whisk together sauce: In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce. Combine chicken and sauce in a skillet: Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up.
PigWing & Apple Bourbon Chicken Don Marcos Barbecue
Instructions. Season the chicken thighs with salt & pepper on both sides and place them in the bottom of the crockpot. In a medium bowl add the bourbon, brown sugar, soy sauce, and garlic. Stir well to combine. Pour over the chicken in the crockpot. Cover with the lid and cook on low for 4 hours or high for 3 hours.
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Heat the oil in a large saucepan over medium-high heat. Fry the chicken thigh pieces until browned on both sides. Drain any excess oil and fat. Pour the sauce into the pan, stirring it to coat the chicken completely. Cook on medium heat for another 10-15 minutes until the chicken has cooked all the way through.
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Transfer the chicken to a bowl and set aside. In a medium bowl, whisk together the soy sauce, chicken broth, brown sugar, ketchup, bourbon, apple cider vinegar, garlic, and ginger. Pour into the pan and let simmer for 5 minutes to reduce slightly. In a small bowl, mix together the water and corn starch until smooth.
Gilbert’s Apple Bourbon Chicken Sausage & Coleslaw with Blue Cheese
To the skillet add garlic, cooking for 1 minute or until fragrant. Next, add brown sugar, apple juice, chicken stock, soy sauce, ketchup, brown sugar, bourbon, vinegar, onion powder, ginger and red pepper flakes. (You may use water, apple juice or additional chicken stock in place of bourbon.) Add chicken back to skillet, mxi well.
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How To Make Bourbon Chicken: In a medium bowl, whisk together the soy sauce, apple juice, water, vinegar, brown sugar, ginger, garlic, and black pepper. Set aside. Heat 1 tablespoon olive oil in a large skillet over medium- high heat. Add the chicken to the skillet, stirring occasionally until browned and cooked through, 7-8 minutes.
