Indiana Bourbon Chicken Recipe

You don’t have to live in Indiana to enjoy this chicken masterpiece. For this bourbon chicken recipe, we marinate the chicken in a savory sauce infused with a bit of bourbon before baking it. The liquor gives it a distinct taste while the wine brings out the flavors of the marinade and the chicken.

Indiana Bourbon Chicken Recipe

How To Make Indiana Bourbon Chicken

Prep: 15 mins
Marinade: 2 hrs
Cook: 45 mins
Total: 3 hrs


  • ½ cup soy sauce
  • ½ cup bourbon
  • ¼ cup brown sugar, light
  • 4 medium garlic cloves, minced
  • ½ tsp. ginger, powdered
  • 1 tbsp. fresh lemon juice
  • 3 tbsp. vegetable oil, we like peanut oil
  • 1 ½ lb. chicken legs and thighs, trimmed (can substitute bone-in chicken breast with skin), skin-on bone-in
  • 2 tbsp. white wine , or dry sherry


  1. Combine all ingredients except chicken and wine in a small mixing bowl until sugar is dissolved.
  2. Place chicken in a large plastic storage bag and pour marinade over it.
  3. Close tightly with a twist tie or a zip seal and turn bag over and over so all pieces are covered.
  4. Place in a large bowl in the refrigerator at least 2 hours or preferably longer (even overnight), turning occasionally.

  5. Preheat oven to 350 degrees.

  6. Place chicken pieces, skin-side-up, in a single layer in a baking pan.
  7. Bake about 45 minutes, basting occasionally with pan juices, until chicken is just cooked through.
  8. Remove to a warm serving platter.
  9. Scrape any pan juices and browned bits from bottom of pan into a non-reactive small saucepan and stir in wine or sherry.
  10. Heat through and drizzle over chicken.


  • Sugar: 14g
  • :
  • Calcium: 17mg
  • Calories: 438kcal
  • Carbohydrates: 16g
  • Fat: 19g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 80mg
  • Protein: 35g
  • Saturated Fat: 9g
  • Sodium: 1625mg
  • Vitamin C: 2mg
Nutrition Disclaimer
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