Sticky Baked Bourbon Chicken


Recipe courtesy Just Putzing Around the Kitchen

  • 1½ to 2 lbs. chicken thighs (I used 8 bone-in, skin-on thighs, but the original used boneless/skinless)
  • ½ cup gluten-free soy sauce
  • ¼ cup oil
  • ¼ cup vinegar
  • ¼ cup bourbon*
  • ¼ cup brown sugar
  • 1 tsp ground ginger
  • 1 tbsp minced garlic
  • ½ a large onion, diced

*Click here for the G-Free Foodie Guide to Alcohol regarding the Bourbon


  1. The night before you cook these (or at least a few hours before), combine the soy sauce, oil, vinegar, bourbon, brown sugar, ginger, garlic and diced onion in a bowl. Whisk until combined.
  2. Place the chicken in a baking dish with lid and pour the sauce over the chicken. Toss to coat each piece with sauce.
  3. Cover the dish and marinate your meat overnight (or for as many hours as you have before baking).
  4. When you’re ready to cook, preheat your oven to 350 degrees.
  5. Uncover the chicken and bake for 45 minutes. Flip each piece periodically to make sure they bake in the sauce on both sides.
  6. When your chicken is done, turn the oven temperature to low broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. (Watch your chicken carefully to make sure it doesn’t burn)
  7. Remove chicken from the oven and serve immediately (whole or cut), with extra sauce over the rice.
  8. Enjoy!

(Slightly adapted from Pinch of Yum)

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