Roasted Bourbon-Glazed Chicken Breasts

Photo by DONNA W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • [glaze from my bourbon-glazed salmon]

  • serves 4-6

  • 4

    large, bone-in split chicken breasts (mine totaled 4.8lbs)

  • 1

    teaspoon salt

  • 1

    teaspoon pepper

  • 1/2

    teaspoon smoked paprika

  • 1/4

    teaspoon onion powder

  • 1/4

    teaspoon garlic powder

  • 2

    tablespoons olive oil

  • 1 1/2

    cups bourbon

  • 1 1/4

    cups brown sugar

  • 2

    garlic cloves, minced

  • 2

    teaspoons apple cider vinegar

  • 2

    tablespoons worcestershire sauce

  • 2

    tablespoons honey

  • 1

    teaspoon ground mustard

  • sage, if desired

Directions

Preheat oven to 425 degrees F. Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 10-12 minutes, or until mixture reduces by about half. Set aside and let sit at room temperature while you prepare the chicken. The glaze will thicken a bit at this time. In a bowl, combine salt, pepper, paprika, onion and garlic powder. Heat a skillet over medium-high heat and add olive oil. Season chicken breasts on both sides with mixture, then place skin-side down in the skillet. Cook for 2-3 minutes, or until chicken is golden brown, then flip and repeat on the other side. When finished, add chicken to an oven-safe baking dish. Pour half of the glaze overtop of chicken, add sage leaves on top if desired, then roast for 30 minutes. Half way through cooking, brush chicken with a bit more glaze. When chicken is finished, remove from oven and let cool for 5-10 minutes. Serve with additional glaze for topping.

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