I can’t believe it’s Friday already. And this weekend is a quiet one for us, one of the few we’ve had all summer, and tonight I’m making Bourbon Glazed Chicken Thighs. This is an easy recipe that requires little prep time, but it does need at least two hours to marinate in the refrigerator. It goes well with a simple salad or coleslaw, but I love to serve it with cornbread salad.
KINGSMILL REHEARSAL DINNER MENU SERIES
Welcome to my Kingsmill Rehearsal Dinner Menu series inspired by the fictional wedding celebration in my two new stories, A Room with a Groom (from Save the Date Anthology) and Luke’s Last Love Kiss (from Finding Forever Anthology). This blog series brings the charm of small-town Kingsmill to your summer table.
Both love stories unfold in the heart of the Virginia mountains, and each features a rehearsal dinner held near the town’s historic 18th-century mill, along the Shenandoah River. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration and today’s recipe is Bourbon Glazed Chicken Thighs.
Bourbon Glazed Chicken Thighs
Ingredients
Glaze
- 1/3 cup bourbon
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 1 Tablespoon grated ginger
- 2 cloves garlic minced
Chicken
- 2 lbs boneless skinless chicken thighs trimmed
- salt and pepper to taste
Instructions
Glaze
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In a medium mixing bowl, whisk together the bourbon, soy sauce, olive oil, ginger, and garlic.
Chicken
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Trim as much fat from the chicken thighs as possible. Sprinkle salt and pepper over the thighs, to taste.
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Using an 11" x 9" casserole dish with a lid, arrange the chicken thighs so they're not touching and pour the bourbon glaze until they are covered with the sauce. Cover and put in the refrigerator for 2 hours.
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Remove from the refrigerator and let the chicken sit on the counter for 20 minutes. Heat the grill and once it's at 350 ℉, cook the thighs on medium-high heat. Cook the thighs for 6-8 minutes per side. The internal temp of the thighs should be at least 165℉. Allow the chicken to rest for at least 5 minutes before serving.
