Sticky Bourbon Chicken with Rice

Ingredients

• Bourbon

  Woodford Reserve

  2 oz or 57g

• Brown sugar

  ¼ cup packed or 55g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  4 cloves, minced or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Chicken Breast

  Fresh, Vegetable Fed

  680 grams or 680g

• White Rice

  Great Value Long Grain

  180g

• Vinegar

  Distilled

  ¼ cup or 60g

• Soy Sauce

  Low Sodium

  8 Tbsp or 120g

• Vegetable Oil

  Great Value

  12 tsp or 600g

Directions

1. THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).
2. THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
3. When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.
4. Recipe by: Pinch of Yum (source: https://pinchofyum.com/sticky-bourbon-chicken-rice)

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