Description
A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 teaspoon ground ginger
- 4 ounces soy sauce
- 2 tablespoons dried minced onion
- ½ cup packed brown sugar
- ⅜ cup bourbon
- ½ teaspoon garlic powder
Instructions
- Place chicken breasts in a single layer in a 9×13-inch baking dish.
- Mix together brown sugar
- soy sauce
- bourbon
- dried minced onion
- ginger
- and garlic powder in a small bowl until well combined; pour over chicken. Cover the dish and marinate in the refrigerator for 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake uncovered in the preheated oven
- basting frequently
- until chicken is well browned and juices run clear
- about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Servings: 4