Bourbon Street Chicken Thighs

Creole seasoned chicken baked with a sticky, sweet bourbon sauce.

Serves: 6Prep: 15 minutesCook: 4 hours 15 minutesTotal: 4 hours 30 minutesDifficulty: Easy

Serves: 6


  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons Cajun spice blend
  • 1⁄4 cup apple cider vinegar
  • 1⁄4 cup bourbon
  • 2 tablespoons soy sauce
  • 1⁄2 cup brown sugar
  • 2 teaspoons fresh grated ginger
  • 1 teaspoon fresh grated garlic
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • Place chicken in a baking dish; season with Cajun spice blend.
  • In a bowl whisk together vinegar, bourbon, soy sauce, brown sugar, ginger and garlic. Pour over chicken and cover pan; refrigerate 4 hours or overnight.
  • Heat oven to 375°F. Bake chicken 30-35 minutes or until internal temperature reached 165°F. Transfer chicken to serving plate.
  • Pour remaining sauce from baking pan to a small sauce pan over medium heat; bring to boil. Mix together cornstarch and water; whisk into sauce. Cook 1-2 minutes until thickened. Pour over chicken.
  • Refrigerate leftovers.