Bourbon jalapeno chicken thighs
Bourbon jalapeno chicken thighs are an easy weeknight dinner that everyone will love.
Servings: 3 lbs.
Calories: 523kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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