Can I make this recipe without skewers?

Absolutely! Skip the skewers entirely and stir-fry the chicken pieces in a wok or large skillet. Cook the chicken for 6-8 minutes until done, then toss with the sauce and reduce until thick and glossy.

Why is it called bourbon chicken if there's no bourbon in it?

The dish was allegedly created on Bourbon Street in New Orleans, hence the name! While some variations do include bourbon, the original food court version typically relies on apple juice for sweetness instead.

Can I substitute the apple juice for something else?

Yes, pineapple juice makes an excellent substitute and adds a tropical twist. For a less sweet version, you can use chicken broth with a tablespoon of maple syrup or honey.

How can I make this recipe gluten-free?

Simply swap the soy sauce for tamari or coconut aminos. Double-check that your ketchup is gluten-free (most are), and you're all set for a delicious gluten-free meal!

Food Court Bourbon Chicken Recipe

Description

This Food Court Bourbon Chicken is a delectable recipe packed with sweet, tangy, and savory flavors. Juicy chicken pieces are marinated and basted in a rich bourbon sauce, then cooked until tender and beautifully glazed. Perfectly suited for air frying, grilling, or oven baking, this dish delivers the classic food court taste you love in the comfort of your own home.

Ingredients

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For the Sauce:

1 heaping teaspoon grated garlic clove
1 heaping teaspoon grated ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup (or Sriracha ketchup for a spicier option)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
2 teaspoons cornstarch (make a slurry by diluting with 2 teaspoons of water)

For the Chicken:

2 lbs chicken tenders (thighs or breasts also work)
Sesame seeds, for topping

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Instructions

Prepare the Sauce:
In a saucepan over medium-low heat, combine all of the sauce ingredients except the cornstarch slurry. Bring the mixture to a low boil and slowly whisk in the cornstarch slurry. Allow the sauce to thicken, then remove from heat and let it cool for 10 minutes.
Marinate the Chicken:
While the sauce cools, cut the chicken into 3-inch pieces and place them in a zip-top bag or bowl. Add 1/3 cup of the cooled sauce to the chicken and coat all sides evenly. Separate the remaining sauce into two containers—one for basting uncooked chicken and another for basting cooked chicken or drizzling to avoid cross-contamination.
Thread the Chicken Skewers:
Thread the marinated chicken onto skewers, packing the pieces close together. This recipe yields about 6 large skewers.
Cook the Chicken:
Air Fryer Method: Place the skewers into the air fryer and cook for 12-15 minutes, or until the internal temperature reaches 165°F. Flip them and baste with the reserved sauce every 4 minutes until fully cooked.
Oven Method: Preheat the oven to 450°F. Place the chicken skewers on a foil-lined baking sheet and bake for 14 minutes, flipping and basting the skewers with sauce halfway through. Broil for an additional 2 minutes to brown the tops and achieve a bubbly sauce.
Grill Method: Preheat the grill to medium-high heat. Cook the skewers over direct heat for 5-6 minutes on each side, basting with butter throughout.
Final Touches:
Once cooked, baste the skewers one last time with the sauce and sprinkle with sesame seeds before serving.

Notes

If using wooden skewers, soak them in water for at least 30 minutes before cooking to prevent burning.
Depending on your air fryer model, preheating instructions may vary, so consult your manual accordingly.
For extra flavor, use Sriracha ketchup if you enjoy a spicy kick.

Nutrition

Serving Size: 1 skewer
Calories: 250
Sugar: 15g
Sodium: 450mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 25g
Cholesterol: 75mg