Roasted Chicken With Bourbon Pear Butter Glaze Recipes

PAN ROASTED CHICKEN WITH BOURBON PEACH GLAZE

Steps:

• Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper.
• Heat oil in a cast iron or heavy nonstick skillet. Add chicken and cook through, browning on both sides, turning occasionally. Remove breasts and cover with foil to keep warm.
• Add onion to skillet and cook until caramelized, scraping the skillet gently to loosen crusted meat particles. Add remaining ingredients and cook to reduce to a saucy consistency. Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken.
• Great served over rice, mashed potatoes or noodles.

ROASTED BOURBON-GLAZED CHICKEN BREASTS RECIPE - (4.5/5)

Steps:

• Preheat oven to 425 degrees F. Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 10-12 minutes, or until mixture reduces by about half. Set aside and let sit at room temperature while you prepare the chicken. The glaze will thicken a bit at this time. In a bowl, combine salt, pepper, paprika, onion and garlic powder. Heat a skillet over medium-high heat and add olive oil. Season chicken breasts on both sides with mixture, then place skin-side down in the skillet. Cook for 2-3 minutes, or until chicken is golden brown, then flip and repeat on the other side. When finished, add chicken to an oven-safe baking dish. Pour half of the glaze overtop of chicken, add sage leaves on top if desired, then roast for 30 minutes. Half way through cooking, brush chicken with a bit more glaze. When chicken is finished, remove from oven and let cool for 5-10 minutes. Serve with additional glaze for topping.

DELICIOUS BOURBON CHICKEN GLAZE

Steps:

• Whisk together water sugar and cornstarch in a saucepan until mixed well.
• Add Worcestershire, soy sauce, ketchup; mix well.
• Add salt, garlic powder, onion powder, cayenne pepper, black pepper, cumin and sage.
• Bring mixture to a boil over medium heat.
• Reduce heat and simmer for two minutes or until thick (Make sure its rather thick -will thin down when adding final ingredients).
• Remove from heat and let cool.
• Stir in vinegar and lemon juice.
• Let mixture cool in fridge for about an hour or longer to let the spices blend (a little less is ok if pressed for time).

BOURBON-GLAZED GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill for indirect cooking. Carefully brush grill rack with vegetable oil. Place chicken, skin side down, on grill. Cover; cook 15 minutes. Turn chicken skin side up. Cover; cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
• In small bowl, mix remaining ingredients. Brush chicken with some of the glaze. Cover; cook 3 to 5 minutes, skin side down, until deep golden brown. Remove chicken from grill to platter. Brush with remaining glaze.