WHISKEY CHICKEN
This recipe is my family's favorite. It's sweet and spicy and easy to make.
Provided by JLLYBEAN24
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
- In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 24.3 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 983.4 mg, Sugar 19.4 g
WHISKY BBQ CHICKEN AND SECRET SPICE RUB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 400 degrees F. Preheat a double burner grill pan to medium-high heat.
- To spatchcock a chicken, place the bird breast-side down on a cutting board with its wing tips facing up and away from you. Feel down the back of the bird to find the spine then, using poultry shears or kitchen scissors, cut up and along the spine on each side. Remove the backbone and discard or save it to flavor a chicken stock. Flip the bird over, breast-side up. Place your hands at the center of the breast and press down to crack breastbone and flatten the bird. Trim the wing tips and discard or save for stock as well.
- In a small skillet set over medium heat, toast the caraway, cumin, coriander and black pepper until fragrant. Transfer to a spice grinder and grind to a powder. Place the spices in a small mixing bowl and add the pimento, granulated garlic, granulated onion and 2 teaspoons salt.
- Shove half of the rub under the skin and sprinkle the remainder all over the outside. Be sure to wash your hands. Spray the bird well with cooking spray.
- Place the chicken skin-side down on the grill pan to mark it, and then flip it. Place the chicken on a rack set over a baking sheet and bake until the internal temperature registers 165 degrees F, 30 to 40 minutes. During the last 5 minutes of cooking, baste the chicken with half of the Whisky BBQ Sauce. (Place the other half of sauce in a bowl and pass at the table.) Remove from oven, let cool for 5 to 10 minutes and cut into pieces. Garnish with scallions. Serve with the Ranch Slaw.
- While the chicken is in the oven, make the Whisky BBQ Sauce. Place a small to medium pot over medium heat and add the oil. Add the garlic and onions, and cook until fragrant and translucent. Add the chicken stock, sugar, Worcestershire sauce, cider vinegar, hot sauce, bourbon and tomato sauce. Bring to a simmer and reduce to thicken, about 30 minutes.
- In a medium mixing bowl, stir together buttermilk, sour cream, chives, dill, parsley, sugar, white wine vinegar, celery salt, kosher salt, black pepper, garlic, lemon juice and adjust the flavor if needed. Add carrots, cabbage and red onions. Stir to combine and let hang out for flavors to come together. Set aside.
SCOTCH WHISKEY CHICKEN
Make and share this Scotch Whiskey Chicken recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces; pat dry with paper toweling.
- Season with salt and pepper (or other seasonings, to taste).
- In skillet, brown chicken in butter for 15 minutes, turning to brown evenly.
- Add 8 oz.
- whisky to skillet, and then cover and simmer 30 to 35 minutes or until chicken is tender.
- Remove chicken to serving platter and keep warm.
- ----ToPrepare Sauce----.
- Skim fat from pan juices.
- Add enough water to juices, if necessary, to measure 2/3 cup liquid.
- Return to skillet and stir in mushrooms and green onions.
- Cook and stir just until onions are tender.
- Combine cream and flour, and then add to mixture in skillet.
- Cook and stir until thick and bubbly.
- Cook and stir one minute more.
- Remove from heat and stir in lemon juice and 2 teaspoons whisky.
- Spoon over chicken.
Nutrition Facts : Calories 959.7, Fat 50.1, SaturatedFat 17.9, Cholesterol 283.8, Sodium 288.9, Carbohydrate 6.9, Fiber 0.8, Sugar 1.3, Protein 80.4
WHISKEY MARINADE FOR CHICKEN, PORK OR STEAK
Make and share this Whiskey Marinade for Chicken, Pork or Steak recipe from Food.com.
Provided by Alice Robertson Cla
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place brown sugar in bowl.
- Add whiskey to brown sugar and mix.
- Add olive oil to whiskey and brown sugar mixture.
- Add remaining ingredients.
- Place meat in air tight container.
- Pour mixture over meat.
- Seal in air tight container.
- Shake container.
- Place meat with marinade in refrigerator for 3 hours to overnight.
- Cook meat on grill.
SCOTCH & SODA
Put your feet up and enjoy a simple cocktail of scotch whisky and soda. You can make it as strong as you like. Garnish with a lemon slice to serve
Provided by Anna Glover
Categories Drink
Time 5m
Number Of Ingredients 4
Steps:
- Add a few ice cubes to a tumbler or highball glass, depending on preference. Add the whisky and stir to chill the glass. Top up with soda water, depending on how strong you like it. Stir briefly, add a lemon slice if you like.
Nutrition Facts : Calories 103 calories, Carbohydrate 0.1 grams carbohydrates, Sugar 0.1 grams sugar, Sodium 0.08 milligram of sodium
SCOTTISH HIGHLAND CHICKEN WITH WHISKY AND CREAM
The Scottish tradition of cooking chicken in an enclosed pot is known as stoved or stovies, a word that derives from the French etouffee that describes cooking in a covered or closed vessel When you make this recipe cut the chicken up the back, remove the backbone (keep it for stocks) and spread the two halves out, flattening the bird. This helps to cook the chicken quickly and more evenly. If you don't have a roasting pan with a lid, enclose the pan with foil. Serve this comforting dish with Brussels sprouts and mashed potatoes.
Provided by Olha7397
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pat the chicken dry with paper towels and rub all over with salt, pepper and half the olive oil.
- Combine the remaining oil and butter in a lidded roasting pan and place over medium heat.
- When butter is foaming, place the chicken, breast side down, in the pan and brown for about 4-5 minutes, then turn and brown on the other side for the same length of time. Drain off most of the fat.
- Return the pan with the chicken to the heat and, working quickly, pour the whiskey over it and then set alight. Let the flame die down and then add the broth.
- Cover the chicken with the roasting pan lid (or tuck foil all the way around) and transfer to the oven to bake for about 45-50 minutes.
- When the chicken is cooked, transfer it to a cutting board to rest.
- Drain off some of the accumulated fat and then set the pan on a medium high heat.
- Add a spoonful of water to loosen bits clinging to the bottom of the pan, and then add the cream, stirring as you do so.
- Bring to a boil and let cook for about 2-3 minutes.
- Add the parsley to the sauce and keep warm.
- Section the chicken and serve the sauce at table with the chicken. Serves 4-6.
- Speyside Whisky Festival: Held each year at the beginning of May, the Speyside Whisky Festival provides opportunities to tour some of Scotland's most esteemed distilleries, meet the experts in the whisky industry and, the best part, taste some stellar malts. There is great fun to be had during the evenings, fueled by malt and music and the company of fellow whisky lovers from around Scotland and the world. Visit http://www.spiritofspeyside.com for more information.
- NOTE: The Famous Grouse blended whisky, which, by the way, includes these three whiskies in the blend: Glenrothes (for fragrance), Highland Park (for a light smokiness) and Macallan (for unmistakable richness and backbone).
- New Celtic Cooking.
Nutrition Facts : Calories 902.7, Fat 76.3, SaturatedFat 29.2, Cholesterol 257.2, Sodium 318.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 39.7
BRITISH WHISKEY CHICKEN
I got this recipe from a recipe exchange and I haven't tried it yet. Although it seems like a lot of whiskey, I will make it next time my brothers-in-law come to dinner. I'm sure they'll appreciate it!
Provided by Denise in da Kitchen
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the chicken pieces; pat dry with paper towel.
- Season chicken with salt and pepper.
- In a skillet brown the chicken in butter or margarine for 15 minutes, turning to brown evenly.
- Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.
- Remove chicken to serving platter; keep warm.
- SAUCE:.
- Skim fat from pan juices.
- Add enough water to juices, if necessary, to measure 2/3 cup liquid.
- Return to skillet.
- Stir in mushrooms and green onions.
- Cook and stir just till onions are tender.
- Combine cream and flour; add to mixture in skillet.
- Cook and stir till thickened and bubbly.
- Cook and stir 1 minute more.
- Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.
- Serve over chicken.
Nutrition Facts : Calories 486.4, Fat 28.6, SaturatedFat 10.8, Cholesterol 126.9, Sodium 134.6, Carbohydrate 4.6, Fiber 0.6, Sugar 0.9, Protein 27.8
WHISKEY MARINADE
This marinade is so flavorful there is no need for steak sauce! Use your favorite brand of whiskey. I use Jack Daniels.
Provided by Wittcheypooh
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 5
Number Of Ingredients 8
Steps:
- Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 14.8 g, Fiber 0.3 g, Protein 0.9 g, Sodium 1491.3 mg, Sugar 11 g
COLLEEN'S CHICKEN LIVER PATE
If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.
Provided by Colleen Renzullo
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 8h41m
Yield 6
Number Of Ingredients 12
Steps:
- Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
- Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
- Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
- Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.
Nutrition Facts : Calories 253 calories, Carbohydrate 5 g, Cholesterol 317 mg, Fat 19.5 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 2.8 g
More about "scotch whiskey chicken recipes"
MAPLE WHISKEY CHICKEN - THE HUNGRY MOUSE
From thehungrymouse.com
Servings 3Calories 2872 per servingEstimated Reading Time 6 mins
- Grab your bacon. Cut it into pieces, spread it out in a pan, and fry over medium-high heat in a large, non-stick pan. Flip it once it’s starting to brown and crisp. When it’s nice and crispy, yank it out of the pan and set it aside to drain on paper towels. Reserve about 1/4 cup (no more) of the bacon fat in the pan for frying the chicken.
- While the bacon’s frying, prep the chicken. Grab your chicken breast. Whack it into roughly 2-inch chunks. Try to keep the pieces about the same size so they cook evenly.
- Toss the chicken chunks into a zip-top bag. You can also use a bowl, but I aim for speed/efficiency on the weeknights, which means the zip-top bag is my friend.
THE FAMOUS BALMORAL CHICKEN WITH WHISKY SAUCE
From downtonabbeycooks.com
3.1/5 (30)Category Main Course, Main DishCuisine ScottishTotal Time 40 mins
- Preheat your oven to 350F. Place the chicken breasts on a board and with a sharp knife, slice a pocket along the length of the breast.
- Combine the stock and the whiskey in a small pan, and bring to a boil, reduce the heat and reduce until half the volume.
WHISKEY CHICKEN - IN GARLIC-BOURBON SAUCE - PLATTER TALK
From plattertalk.com
Ratings 13Calories 315 per servingCategory Entree
- Use paper towels to pat dry the chicken thighs and then season with salt and pepper. Add 2 tablespoons butter and olive oil to large skillet and heat on medium high stove top. When butter and oil are hot, place chicken thighs in skillet, skin side down and sear for 10 minutes. Flip pieces and sear for 2 more minutes then remove from skillet and set aside.
- Add remaining butter to skillet and over medium add onions and stir for about 5 minutes until softened. Add garlic and stir and sauté for another minute. Next, add broth and bourbon and simmer for 5 minutes and then add chicken back to skillet, skin side up. Simmer for another 25 minutes or until chicken is cooked through and sauce begins to thicken.
- Add peas at the end, allow to simmer another minute or so and then garnish with parsley immediately before serving.
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