Description
Juicy chicken thighs simmer in a rich bourbon-soy sauce sweetened with brown sugar and brightened by garlic and ginger. After slow cooking, the sauce becomes a glossy, caramelized glaze that coats every tender bite.
Ingredients
- 3 pounds chicken thighs
- 1 cup bourbon
- 1 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 teaspoon grated ginger
- 4 cloves garlic, minced
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a slow cooker combine bourbon, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, and black pepper
- Add chicken thighs and turn to coat well in the sauce
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken is tender
- In a small bowl whisk together cornstarch and water to form a slurry
- Uncover slow cooker and stir in the cornstarch slurry
- Cook on high for an additional 15 to 20 minutes until sauce has thickened
- Serve the bourbon chicken over rice and garnish as desired
Notes
- You can substitute dark rum for bourbon for a milder flavor
- Stir the sauce halfway through cooking for extra even seasoning
- Leftover chicken stores well in an airtight container in the refrigerator for up to 3 days
- Adjust the brown sugar amount to taste for a sweeter or less sweet sauce