SPICY BOURBON CHICKEN

Chicken|8 Ingredients or less|Asian|Ragin Cajun

Ingredients

The Sauce:

4 garlic cloves, chopped

2 teaspoons ginger root, grated on a microplane

½ cup soy sauce

½ cup hoisin sauce

½ cup brown sugar

¼ cup bourbon whiskey

The Chicken:

3-3 ½ pounds boneless, skinless chicken thighs

3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

4 tablespoons butter

2 tablespoons olive oil

2 tablespoons scallions, chopped

Instructions

Combine all of the sauce ingredients in a small bowl and whisk until the sugar is dissolved. Set aside.

Place the chicken in a large bowl and add the Cajun spice blend. Massage the chicken with the spices until they are evenly coated all over.

Heat the butter and olive oil in a large deep skillet over medium high heat. When the pan is very hot and the butter is bubbling, add the chicken thighs and let them sear (do not move) for 3-4 minutes until golden brown and lightly caramelized. Flip and cook for 3 minutes on the second side.

Whisk the sauce one more time and pour it over the chicken in the pan. The sauce will bubble up. Using tongs, turn the chicken in the sauce to coat. Cook for 2 minutes and turn again. Let cook for 3-4 minutes until the sauce has thickened and chicken is cooked through. Top with the scallions.

Serve the chicken over rice and drizzle with more of the sauce from the pan. Garnish with more scallions. DEVOUR!