Easy bourbon chicken recipe for weeknight dinners

The first time I tried making bourbon chicken, I was convinced I could eyeball the bourbon. Spoiler: I couldn’t. I dumped in way too much, and the whole kitchen smelled like a bar. My husband walked in and asked if I was cooking dinner or making cocktails. But after a few tries (and a couple of near-disasters), I finally got it right. Now it’s our go-to weeknight dinner—quick, flavorful, and always a hit, even when I mess it up a little.

Recipe Card

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1/4 cup bourbon (yes, the real stuff—don’t skip it!)
• 1/4 cup soy sauce (low-sodium works fine)
• 1/4 cup brown sugar (packed, or it’ll taste off)
• 2 tbsp ketchup (sounds weird, but trust me)
• 1 tbsp apple cider vinegar (white vinegar works in a pinch)
• 2 cloves garlic (minced, or use the jarred stuff if you’re lazy like me)
• 1 tsp ginger (fresh grated or powdered—I’ve used both)
• 1 tbsp olive oil (or whatever oil you have)
• Green onions for garnish (optional, but pretty)

I once used honey instead of brown sugar because I ran out, and it turned into a sticky mess. Still tasty, but the texture was weird. And don’t even get me started on the time I forgot the garlic—bland city. Lesson learned: measure the bourbon, and don’t skip the garlic.

Directions

1. Whisk together bourbon, soy sauce, brown sugar, ketchup, vinegar, garlic, and ginger in a bowl. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Pour the sauce over the chicken and stir to coat. Simmer for 10–12 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
4. Garnish with green onions if you’re feeling fancy. Serve over rice or noodles.

The first time I made this, I didn’t let the sauce simmer long enough, and it was way too thin. My husband called it “bourbon chicken soup.” Now I wait until it coats the back of a spoon—patience pays off. Also, don’t crowd the pan with chicken, or it’ll steam instead of brown. I learned that the hard way.

This dish is perfect for busy nights because it’s done in 30 minutes, and the leftovers taste even better. I’ve made it for potlucks, and no one believes it’s this easy. The sweet-and-savory flavor is comfort food at its best, and it’s way cheaper than takeout.

Next time, I might try adding a pinch of red pepper flakes for heat. My sister swears by it, but I’m a wimp with spice. And if you’re meal prepping, this reheats like a dream—just don’t microwave it too long, or the chicken gets rubbery. Ask me how I know.

Nutrition Info (per serving)

I was surprised how balanced this is—plenty of protein, and the sugar isn’t crazy if you watch portions. For a lighter version, I’ve used coconut aminos instead of soy sauce and cut the brown sugar in half. It’s not quite the same, but still good. If you’re gluten-free, just swap the soy sauce for tamari.

Ingredient Swaps

I tried using whiskey instead of bourbon once, and it was way too strong. Stick to bourbon—it’s sweeter and mellower. And if you use chicken breasts, cook them just until done, or they’ll turn into rubber. Trust me, I’ve ruined a few batches that way.

Tips

• Don’t skip browning the chicken—it adds so much flavor.
• Simmer the sauce until it’s thick, not just hot. Thin sauce = sad dinner.
• Use a nonstick skillet unless you enjoy scrubbing burnt sugar for hours.

One time I got distracted and let the sauce reduce too much. It turned into a sticky, caramelized mess. Still edible, but my pan needed a soak overnight. Now I set a timer for 10 minutes and check it constantly. Also, nonstick is your friend—my stainless steel pan still has scars from this recipe.

FAQ

Can I make this without alcohol? Yeah, but it’s not the same. The bourbon adds depth, but apple juice + vanilla kinda works. Just don’t tell purists.

Why thighs instead of breasts? Thighs stay juicier and handle the simmering better. Breasts can dry out if you blink wrong.

Can I freeze it? Totally! Just thaw it in the fridge overnight and reheat gently. The sauce might separate a little, but a quick stir fixes it.

That’s everything I know about making easy bourbon chicken for weeknight dinners! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Let me know how yours turns out!