Easy Chinese Bourbon Chicken


This is the best tasting and easiest homemade Chinese Bourbon Chicken recipe I have ever had! I always loved the Bourbon Chicken at the Chinese restaurants but never found a recipe to come close. This recipe is made with skinless, boneless chicken thighs where you pour marinade over the chicken, let it sit in the refrigerator then bake it, that’s it!

Source: Rhonda Parkinson






Place the chicken into a shallow

9″ x 13″ baking dish.



In a small bowl combine the

rest of the ingredients.



Pour the marinade over the chicken.

Cover and place in the refrigerator for

4 hours or more, turning over occasionally.

(I didn’t have time for this step so I

just baked them and turned them

over every 10 – 15 minutes in the

oven and they were still excellent.)



Bake, uncovered, in a preheated 350 degree

oven for 45 minutes to 1 hour or until the

chicken is 165 – 170 degrees, turning

over every 15 minutes.



If you want you can take the marinade

and drizzle it over the chicken.


Easy Chinese Bourbon Chicken




  • 2# whole chicken thigh meat, skinless and boneless
  • 2 Tbsp. olive oil
  • 1/4 cup soy sauce
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. good bourbon whiskey
  • 2 Tbsp. light brown sugar, packed
  • 1 green onion (scallion), rinsed and cut into 4 pieces
  • 2 slices ginger
  • 2 cloves garlic, chopped


  1. Place the chicken thighs into a shallow 9″ x 13″ baking dish.
  2. In a small bowl combine the remaining ingredients.
  3. Pour the marinade over the chicken.
  4. Cover and let sit in the refrigerator for at least 4 hours or overnight. Turn the chicken occasionally so both side are marinated.
  5. Take the chicken out of the refrigerator and let it sit on the counter for 20 minutes.
  6. Preheat the oven to 350 degrees.
  7. Remove the covering and bake the chicken, uncovered, for 45 – 60 minutes or until the chicken is 165 – 170 degrees. Turn the chicken over every 15 minutes.
  8. If you want you can drizzle the marinade over the chicken and then serve.



  1. My version is 2lbs boneless chicken, garlic crushed under knife blade and chopped. Half tsp ginger; same with red chili and apple juice, brown sugar, tomato sauce, I tbs cider vinegar, dash of soy sauce, half cup sherry. Heat oil in pan fry lightly the chicken then add the mix until boiled off .20 minutes exact .Serve with fluffed up boiled rice with saffron and serve. Try it, old fashioned English, ever before China was occupied as part of British empire. My grandmothers recipe 1905. Yours sounds good but stick to mine as it really makes chicken sit up and caramelized is the way it goes. Chicken is juicy and easy to cut into slices and freeze for pitza or even salads .Or you can just enjoy it with a bottle of Burgundy to wash it down. Happy Christmas soon then skill in the kitchens will be my treat for up to 12 guests.

  2. I guess I will need to go out and buy some good bourbon. This looks yummy and I do love chicken thighs. You are filling up my Pinterest boards.

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