.Jen sent me this recipe for Bourbon Glazed Chicken. The recipe from Cooking Light was originally for salmon. This was really tasty, although I had to make a few modifications for the chicken.
Because the chicken breasts were pretty thick, it took quite awhile to cook them. So the glaze/sauce started to thicken and almost burn...I had to add some water to keep it in a liquid form. I think if you used salmon, it would cook much faster and the sauce wouldn't need to be thinned.
Also, I made this recipe using just what I had on hand. I did not have fresh ginger, sesame seeds, or green onion. Still tasted great...served it with wild rice. This would also be great as a grilling marinade.
PS. I never thought I'd be posting a picture of bourbon on my blog!
- 3 tablespoons brown sugar
- 3 tablespoons bourbon
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon fresh lime juice
- 3 garlic cloves, minced
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless salmon fillets
- Cooking spray
- 1/4 cup thinly sliced green onions
- 1 tablespoon sesame seeds, toasted
Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.
For some inspiration, here's the photo from Cooking Light.
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