Bourbon jalapeno chicken thighs
Bourbon jalapeno chicken thighs are an easy weeknight dinner that everyone will love.
Prep Time5 minutes mins
Cook Time35 minutes mins
Marinating Time4 hours hrs
Total Time4 hours hrs 40 minutes mins
Course: Dinner
Cuisine: American
Servings: 3 lbs.
Calories: 523kcal
Author: Cheryl Bennett
- 2 tbsp. bourbon
- 2 tbsp. maple syrup
- 1 tbsp. Dijon mustard
- 2 tbsp. jalapeño brine from jar
- 1 tbsp. light brown sugar
- 2 cloves garlic minced
- 2 tbsp. neutral oil like canola
- 1 tbsp. soy sauce
- 3 lbs. bone-in chicken thighs skin on
- 1/2 cup sliced jalapeños divided
- fresh herbs for garnish optional
In a medium mixing bowl - whisk together bourbon, maple syrup, mustard, jalapeno brine, brown sugar, minced garlic, oil and soy sauce.
Roughly chop half of the sliced jalapeños and add to the marinade.
Add chicken and toss to thoroughly coat.
Place chicken thighs in zip-top bag, pour marinade into the bag and seal. Marinate from 4 - 24 hrs., flipping bag over halfway through marinating time to allow all of the chicken to soak evenly.
Preheat oven to 425°F / 220°C / Gas Mark 7.
Remove chicken from marinade and pat dry with paper towels.
Place skin-side up on parchment-lined sheet pan and bake for 35 minutes, until skin is crispy and chicken reaches 165°F internal temperature.
Top with remaining jalapeno slices and serve.
Plan on 1 - 2 thighs per person, depending on how big the chicken thighs are and if the person is a big meat-eater or not. Typically, a bone-in chicken thigh will yield about 3 ounces of meat.
Plan to marinate chicken for a minimum of 4 hours for best results, up to 24 hours. I marinated the chicken for the full 24 hours.
Serving: 1- 2 chicken thighs | Calories: 523kcal | Carbohydrates: 7g | Protein: 54g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Cholesterol: 290mg | Sodium: 610mg | Sugar: 6g