1 pound chicken leg or thigh meat, cut in bite size chunks
4 ounces soy sauce
½ cup brown sugar
½ teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
½ cup Jim Beam Bourbon Whiskey
2 tablespoons white wine
4 ounces soy sauce
½ cup brown sugar
½ teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
½ cup Jim Beam Bourbon Whiskey
2 tablespoons white wine
How to make it :
Mix soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, whiskey and white wine together and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken.
Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken.
Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.
