Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup bourbon
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1/2 teaspoon crushed red pepper flakes (optional for a little heat)
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Sliced green onions and sesame seeds for garnish
Feel free to substitute chicken breasts if you prefer a leaner option, or swap bourbon with apple juice for a non-alcoholic version. Cooking is an art, not a science, and I encourage you to adapt recipes to suit your taste and dietary needs.
Instructions
- Season the chicken thighs with salt and pepper, then place them at the bottom of your crock pot.
- In a medium bowl, whisk together bourbon, soy sauce, honey, ketchup, apple cider vinegar, minced garlic, grated ginger, crushed red pepper flakes, and brown sugar until well combined.
- Pour the sauce mixture over the chicken thighs, ensuring they are well coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked through.
- Once cooked, remove the chicken from the crock pot and set aside.
- In a small bowl, mix the cornstarch with water to create a slurry, then stir it into the sauce remaining in the crock pot.
- Turn the crock pot to high and cook the sauce for another 15-20 minutes, or until it thickens to your desired consistency.
- Return the chicken to the crock pot and coat it with the thickened sauce.
- Garnish with sliced green onions and sesame seeds before serving.
As you make this recipe, remember that cooking is an opportunity to create and connect. Enjoy the process and don’t be afraid to make it your own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International