Good morning everyone! It was a busy weekend so I didn’t get to put together my usual post for Monday so I’m changing up the days this week. First up is a Bourbon Chicken Skewer. This was super easy and tasted really good. I didn’t put them on skewers and I didn’t grill them, I baked them in the oven and they turned out really good. I think doing them in the oven made the orange juice stand out a little stronger, but otherwise they where a hit in my house. The recipe calls for chicken thighs, but I substituted some leftover chicken tenders and the sauce was just right for 10 tenders.
I am trying a few things out for the next party we have and these would be a winner for sure. Since I just made them for dinner I served them with some rice.
Bourbon Chicken Skewers
(Adapted from Practical Gourmet Small Plates for Sharing)
1 cup orange juice
1/4 cup packed brown sugar
1/4 cup bourbon whiskey
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken thighs (about 3 oz. each), cut in half lengthwise
8 bamboo skewers, soaked in water for 10 minutes
Combine first 5 ingredients in a medium resealable freezer bag.
Add chicken and marinate in refrigerator for at least 6 hours or overnight.
Drain marinade into a saucepan. Boil gently on medium for about 20 minutes until thickened and syrupy.
Thread chicken onto skewers. Cook on a greased grill on medium for about 8 minutes, turning once and brushing with marinade, until no longer pink inside. (I baked them in the oven at 350 degrees for 20 minutes. By the time the sauce thickened the chicken was done. Cooking them on the cookie drying rack gave them a fake grill mark and also kept them from sticking.)