Bourbon Chicken
2 lb. boneless, skinless, chicken
1 garlic clove, minced
1/4 tsp. ground ginger
1/4 tsp. crushed red pepper flakes
1/4 c. apple juice
1/4 c. light brown sugar
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1/2 c. water
1/3 c. soy sauce
Put chicken in bottom of large slow cooker. In a bowl, combine all other ingredients. Pour over chicken. Let it cook 6-8 hours on low. Remove chicken and shred or cut into chunks. Return to slow cooker and stir to combine. Serve over rice with more crushed red pepper flakes on top.
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Frank said this is really good over coconut rice, do you have that recipe? Thanks! :)
ReplyDeleteThe recipe for the coconut rice is posted with the sticky coconut chicken recipe. Actually all you do is replace most of your water with a can of coconut milk when making rice. I usually use about 1 1/4 c. coconut milk and 3/4 c. water to equal 2 cups of liquid and 1 c. of rice. Boil for 20 minutes. It works well when making the sticky coconut chicken since you will use the rest of the milk in the marinade.
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