Everyone has their drink of choice.
In the soft drink realm, many are hard-core Coke or Pepsi fans. I had a previous boss that needed her diet Coke (not Pepsi….ever) warm. While I’ll drink the other, I prefer Diet Pepsi. Alcohol drinks can be even more divisive. There are wine people (and within that group those that prefer red, white or blush), beer people (dark, light or anything that is cold), fruity drinks (pina colada, strawberry daiquiri) and the hard stuff.
Different images come to mind with those who prefer various hard liquors. Does your internal image change when I say Brandy drinker versus one who downs tequila? It does for me. I see rum drinkers on the beach and although I know it is probably sexist, I picture a woman in my mind for a vodka drinker.
When bourbon is mentioned, I think of my father. While he would have a beer or glass of wine, his drink of choice was bourbon and water. For a number of years when he would travel to visit us, I would be a good host and try to have some bourbon on the shelf. After he passed away, I had a mostly unused bottle on the shelf. I decided to use it up not in a glass, but in a glass baking dish. I searched for a variety of recipes that use bourbon.
This is arguably one of the best of the bunch.
It is so easy to prepare.
Mix it all up and put it in a dish to bake.
A 11 star recipe on a scale of one to ten.
Bourbon Chinese Chicken Thighs
- 1 1/2 pounds chicken thigh meat
- 2 tablespoons olive oil
- 1/4 cup light soy sauce
- 2 tablespoons red rice vinegar or red wine vinegar
- 2 tablespoons good bourbon whiskey
- 2 tablespoons brown sugar, or to taste (up to 4 tablespoons if desired)
- 1 green onion, washed and cut into thirds
- 2 slices ginger
- 2 cloves garlic, crushed
Place the chicken thighs in a shallow 9 X 13-inch baking dish. Combine the remaining ingredients and pour over the chicken. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight. Turn the thighs occasionally to make sure they are entirely coated in the marinade.Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, gas mark 4). Bake the chicken, uncovered, with the marinade, for 45 minutes to 1 hour, basting occasionally, until the juices run clear when the chicken is pierced in the thickest part of the thigh, or a meat thermometer reads at least 170 degrees Fahrenheit (77 degrees Celsuis) in the same part of the thigh. Serve hot.