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Best Bourbon Chicken

Rated as 4.45 out of 5 Stars

"Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice. "
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1 h servings 417
Original recipe yields 8 servings


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  1. Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
  2. In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  3. Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
  4. Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.


  • Cook's Note
  • You can use any type of fruit juice you like, but I found that the apple/grape/cherry juice that I make from concentrate adds great flavor to the dish.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 417 calories; 10.9 36.7 37.1 97 1382 Full nutrition

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Read all reviews 124
  1. 161 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

My family is picky to say the least and this was the first thing I have ever made that everyone went back for seconds on. I only made two small changes to cut back on the sweetness. I substitute...

Most helpful critical review

A little too sweet in my opinion. I will use less sugar next time.

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Most positive
Least positive

My family is picky to say the least and this was the first thing I have ever made that everyone went back for seconds on. I only made two small changes to cut back on the sweetness. I substitute...

Very good. I didn't use soy sauce and didn't have enough brown sugar, so I substituted a cup of brown sugar and 2 tbsp of molasses. The sauce was pretty sweet, but I also didn't have crushed red...

Excellent! Like many of the other reviews, I substituted chicken stock for the juice. I didn't have minced onion so I put in about half a chopped onion. The other thing I did was just to thro...

Very good, but definitely too sweet. And, I only used 1/2 cup of brown sugar. Next time, I'll use chicken broth instead of fruit juice.

I had all ingredients on hand except bourbon! But it still tasted like the bourbon chicken you can get at the food court which I really like.

This recipe is fantastic. I was unable to find the exact juice combination on the recpe so I used an apple/cranberry juice. I have made this recipe twice, the first time with chicken breasts and...

There is a reason this is called "Best". It is!!!! Easy to follow directions and the chicken is not breaded! I did take the advice of others and omitted the juice altogether. I used the same...

The flavoring of the sauce was excellent however I would recommend using skinless thighs since the white meat got too dry.

I substituted chicken broth for the apple-grape-cherry juice right off the bat... and it seemed plenty sweet to me. I also used boneless, skinless chicken thighs and it came out tasting just lik...