Mildly Sweet Whiskey Chicken


  • 2 pounds chicken thighs
  • salt and ground black pepper to taste
  • 1 ¼ cups pineapple juice
  • 3 tablespoons bourbon whiskey, or more to taste
  • 2 tablespoons soy sauce
  • 3 cloves garlic
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground black pepper
  • 2 teaspoons butter, or to taste
  • 2 large mushrooms, sliced
  • Directions

  • Step 1

    Preheat an outdoor grill for high heat and lightly oil the grate.


  • Step 2

    Season chicken thighs with salt and pepper.

  • Step 3

    Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Step 4

    Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.

  • Step 5

    Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.

  • Step 6

    While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.

  • Step 7

    Pour the mushrooms and sauce over the chicken strips and toss to coat.

  • Cook's Notes:

    Try apple juice instead of pineapple for a less-sweet version.

    For a thicker sauce, whisk 1/4 cup water and 2 tablespoons cornstarch together and stir into the sauce while it simmers.

    Editor's Note:

    YYou can also broil the chicken thighs. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Lightly grease a roasting pan or sheet pan; arrange chicken in pan and broil, turning once, about 15 minutes. An instant-read thermometer inserted into the largest thigh should reach at least 165 degrees F (74 degrees C).

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