How to make BOURBON CHICKEN - Holiday recipe- abeeutifullife mini vlog
Thanksgiving and the holiday season is upon us and I'm sure you or someone you know is going to be cooking up a storm in the kitchen! Why not try a new recipe this holiday season?! This video gives step by step instructions on how to make a Bourbon Chicken slow cooker or crock pot meal! It's perfect to be able to put everything in one pot, wak away, and spend more time with family and friends during the holiday season! Below is the recipe site that I found on the blog, Spend with Pennies:
BOURBON CHICKEN RECIPE:
Ingredients
3 lbs boneless skinless chicken thighs
3 tablespoons cornstarch
¼ cup sliced green onions (or more to taste)
Sauce
½ teaspoon fresh grated ginger
4 cloves garlic, minced
½ teaspoon crushed red chili flakes
⅓ cup apple juice
1½ tablespoons honey
¼ cup brown sugar
¼ cup ketchup
3 tablespoons cider vinegar
¼ cup water
¼ cup Bourbon
¼ cup soy sauce
salt & pepper to taste
Instructions
1. Mix all sauce ingredients in a small bowl.
2. Place chicken in slow cooker, pour sauce over top. Cover and cook on low 67 hours or on high 3 hours.
3. Remove chicken and chop into bite sized pieces and cover to keep warm.
4. Meanwhile, combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into
the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir chicken back into the sauce and
add in green onions.
5. Serve over rice.
Note: The sauce can also be thickened on the stove top. Create the slurry as above and whisk over medium heat until thickened. Return to slow cooker with chicken and stir in green onions
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Chicken on the Flat Top Grill (Juicy,fresh, and easy)
Quick, easy, and fresh chicken on the flat top grill! If you want to make a bunch of boneless skinless chicken breasts on your Camp Chef grill or Blackstone grill, then watch this short video!
00:00 Intro
01:09 First, I make a quick lemon, olive oil, honey, garlic, oregano and rosemary marinade for the chicken. Just add your chicken breasts to the marinade, toss to combine, and refrigerate for 2 hours.
03:25 Then, I show you how to easily cut your chicken breasts so they cook evenly and with maximum flavor. *Tip - You can also pound our your chicken breasts with a meat mallet after cutting so that the thickness is uniform across the whole breast. This makes for more even cooking and prevents over/under cooking on the same breast.
04:40 Then, preheat your Camp Chef griddle or Blackstone to around 450 degrees. Once your flat top grill is ready, place the chicken breasts on the grill. No oil needed because there is oil in your marinade. Cook on the first side until the chicken releases from the surface of your flat top and you have a nice crust, at least a good 5 minutes. Be careful to not burn the first side... remember the marinade has sugars from the honey, which can burn.
05:38 Cook your chicken breasts until they reach an internal temp of at least 165 degrees... Make sure you have a good probe thermometer for this! Some breasts will cook faster than others because of the size and the placement on the flat top, so be sure to probe all of your chicken breasts for the proper temp before removing from the grill.
Let your flat top grilled chicken rest for a few minutes before serving. The leftovers make a great grilled chicken caesar salad, chicken quesadilla, or buffalo chicken wrap... if there are any leftovers!
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Bourbon Chicken with a KOKO twist
The rich flavor of chicken comes alive on a platter served with bourbon chicken. Today, we teach you how to join in the experience. Get the new KOKO Cooker and try it out.