Bourbon Chicken Milanese

Bourbon Chicken Milanese

3 to 4 servings

A very simple and very pleasing chicken dish. You can use chicken breast meat, but watch it; it dries out if it's overcooked.

½ cup soy sauce

2 teaspoons Kitchen Bouquet

½ cup bourbon

½ cup packed dark brown sugar

3 garlic cloves, pressed

One 1-inch piece fresh ginger, peeled and grated

1½ pounds boneless, skinless chicken thighs

In a large glass measure, combine the soy sauce, Kitchen Bouquet, bourbon, brown sugar, garlic, and ginger and whisk until the brown sugar has dissolved.

Slice the thigh meat into bite-size pieces. Place in a sealable plastic bag and pour the marinade over. Marinate overnight, refrigerated, turning the bag once or twice.

Preheat the oven to 400°F.

Drain the chicken and reserve the marinade. Arrange the chicken pieces in a single layer on an aluminum foil-lined baking sheet. Roast the chicken until browned, 15 to 20 minutes.

Meanwhile, bring the marinade to a full boil and let it bubble away for 5 to 6 minutes. Add the chicken, stir to coat, and serve with rice.