Showstopper Pineapple Bourbon Glazed Chicken
This recipe creates an impossibly juicy chicken with a gorgeously lacquered, sticky-sweet crust. The pineapple brings a bright, tangy sweetness that cuts through the richness, while the bourbon adds a smoky, complex depth for a sophisticated yet comforting weeknight meal.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
Ingredients
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 tablespoons avocado or canola oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Salt and black pepper, to taste
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- Pat the chicken thighs completely dry with paper towels and cut into uniform 1-inch pieces. Season generously with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside.
- Lower the heat to medium. Add the minced garlic and grated ginger to the skillet and sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Pour the bourbon into the pan to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble for about 1 minute.
- Drain the pineapple, reserving all the juice. Add the reserved pineapple juice, soy sauce, brown sugar, and rice vinegar to the skillet. Whisk until the sugar dissolves and bring to a simmer. Let it bubble for 5-7 minutes to reduce slightly.
- In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly pour the slurry into the simmering sauce while whisking constantly. Continue to cook for 1-2 minutes until the sauce thickens into a glossy glaze.
- Turn the heat to low. Return the seared chicken and any accumulated juices to the skillet, along with the pineapple chunks. Stir to coat everything in the glaze and let it warm through for 1-2 minutes.
- Remove from heat. Garnish generously with sliced green onions and sesame seeds. Serve immediately over rice or with your favorite sides.
Notes
Variations & Tips:
- For heat, add 1 tsp of sriracha or a pinch of red pepper flakes to the glaze.
- For a smokier flavor, add 1/2 tsp of smoked paprika to the chicken before searing.
- For a nutty aroma, stir in 1/2 tsp of toasted sesame oil at the very end, off the heat.
- Substitutions: Apple juice can replace bourbon. Chicken breasts can be used but cook them carefully to avoid drying them out. Honey or maple syrup can substitute for brown sugar.
- Common Pitfalls: Avoid crowding the pan when searing the chicken to ensure a good crust. Do not burn the garlic, as it will make the sauce bitter. Whisk the cornstarch slurry in slowly to a simmering (not rapidly boiling) sauce to prevent lumps.
- For heat, add 1 tsp of sriracha or a pinch of red pepper flakes to the glaze.
- For a smokier flavor, add 1/2 tsp of smoked paprika to the chicken before searing.
- For a nutty aroma, stir in 1/2 tsp of toasted sesame oil at the very end, off the heat.
- Substitutions: Apple juice can replace bourbon. Chicken breasts can be used but cook them carefully to avoid drying them out. Honey or maple syrup can substitute for brown sugar.
- Common Pitfalls: Avoid crowding the pan when searing the chicken to ensure a good crust. Do not burn the garlic, as it will make the sauce bitter. Whisk the cornstarch slurry in slowly to a simmering (not rapidly boiling) sauce to prevent lumps.