This Bourbon Street Chicken recipe is a twist on the restaurant favorite. Made with juicy chicken thighs and a rich teriyaki sticky sauce, this quick and easy recipe is better than takeout.
With bold flavors of bourbon seasoning, teriyaki glaze, soy sauce, and cayenne all mixed together, each bite is better than the last. This stuff is better than takeout.
The spicy heat from the cayenne pepper combined with the sweet flavors from the brown sugar makes for an unbeatable flavor combination that will have you making this recipe again and again.
What is Bourbon Street Chicken?
Bourbon Street Chicken is a favorite on Golden Corral‘s menu, combining pan-cooked chicken strips with a thick teriyaki glaze. Despite its name, it doesn’t contain any bourbon (sorry) and doesn’t hail from the famous street in New Orleans’ French Quarter. It isn’t too dissimilar to chicken creole, although this is much thicker and uses a teriyaki sauce marinade.
For this recipe we’ve done something a little bit different. Instead of doing a straight-up copycat dish, we’ve melded together their marinade with the classic bourbon chicken sauce. The results are a sweet and spicy plate of chicken – with a kick. We love it.
Bourbon Street Chicken
Ingredients
- 3 lbs chicken thighs or breast boneless and cut into strips
- 2 cloves garlic minced
- 1 inch fresh ginger finely grated
Marinade
- 3 tsp bourbon seasoning
- 1 cup teriyaki sauce
Sauce
- ½ cup water
- 1 cup soy sauce
- 1 cup brown sugar
- ¾ tsp crushed red pepper flakes
- ½ tsp ginger
- 2 cloves garlic minced
- 2 tbsp tomato ketchup
- 1 tbsp apple cider vinegar
Instructions
- In a small bowl, whisk the bourbon seasoning and teriyaki sauce. Add chicken strips and cover. Seal with plastic wrap or in ziplock bags. Leave to marinate in refrigerator for at least 2 hours, or overnight.
- In a pan over medium heat, add the marinated chicken pieces, garlic, and ginger. Cook until chicken starts to brown and is no longer pink in the middle. Remove from heat and set to one side.
- To make the sauce, add some water to a large bowl, then vegetable oil and add soy sauce. Add the apple juice, brown sugar, crushed red pepper flakes, ginger, garlic, ketchup, and apple cider vinegar. Whisk to combine and set to one side.
- In a fresh pan, add the sauce. Heat for 5-8 minutes.
- Add chicken to sauce and stir. Simmer sauce to reduce for about 20 minutes, or until thick.
- Serve on freshly cooked or steamed rice.
