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bourbon street chicken on rice recipe
5 from 1 vote

Bourbon Street Chicken

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Marinating 2 hours
Total Time 2 hours 40 minutes
Servings 4


  • 3 lbs chicken thighs or breast boneless and cut into strips
  • 2 cloves garlic minced
  • 1 inch fresh ginger finely grated


  • 3 tsp bourbon seasoning
  • 1 cup teriyaki 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


  • 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.