Rub the chicken thighs with an equal mix of brown sugar and salt, then drizzle a few splashes of bourbon, tossing to coat. Let the chicken marinate for at least 2 hours in the fridge.

Bourbon Chicken Zach Johnston Ingredients: Serves 4 1-lb. chicken (white and dark meat) 1 tsp. MSG (or sea salt) 1 tsp. white pepper 2 tbsp. corn starch (separated) 1/2 cup peanut oil 1 thumb ...

Soup is the ultimate comfort food, and this Lemon Chicken Orzo Soup is a zesty, savory delight perfect for a chilly day. This ...

Cook the chicken over indirect heat until it reaches an internal temperature of 165F in the thickest part of the thigh. If needed, transfer the chicken to direct heat, skin side down, and monitor ...

Shred chicken and return chicken and onions to pot with remaining Manwich sauce. Cook and stir until chicken is well coated with sauce, about 5 minutes. 4. Heat broiler to high.

Gently put the pecan-coated chicken thighs back into the pan; scatter any remaining pecan bits over all. Sprinkle the remaining 1/2 ounce of bourbon over the top, carefully light it with a match ...

Bake up to 1 hour, until chicken pieces are 165 degrees on an instant-read thermometer. If desired, to give the dish a bit of shine, squeeze a little honey over the chicken 5-10 minutes before end ...

She shares recipes for pan-seared chicken thighs with a fig pan sauce as well as a fresh fig, orange and bourbon crostata.