Cooking With Beer, Whiskey and Spirits

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 3 tbsp olive oil, divided
• 1/4 cup whiskey
• 3 tbsp brown sugar
• 2 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional garnish: Fresh thyme or rosemary sprigs, lemon wedges

Instructions

1. Marinate the Chicken:
   • In a small bowl, combine 2 tbsp olive oil, whiskey, brown sugar, thyme, rosemary, cayenne pepper, soy sauce, and garlic.
   • Season with a pinch of salt and pepper.
   • Place chicken breasts in a resealable bag or shallow dish and pour in the marinade. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).
2. Cook the Chicken:
   • Heat 1 tbsp olive oil in a large skillet over medium-high heat.
   • Remove chicken from marinade (reserving the marinade) and pat dry slightly.
   • Sear the chicken for about 3-4 minutes per side, until golden brown.
3. Make the Whiskey Glaze:
   • Pour the reserved marinade into the skillet with the chicken.
   • Lower the heat to medium and let the marinade simmer, occasionally spooning the sauce over the chicken, for 5-7 minutes. This allows the sauce to reduce into a glaze and the chicken to cook through (internal temperature should reach 165°F).
4. Serve:
   • Transfer the chicken to a serving platter and drizzle the remaining glaze from the skillet over the top.
   • Garnish with fresh thyme or rosemary sprigs and a lemon wedge for a burst of freshness.

Enjoy your Whiskey-Glazed Chicken with Brown Sugar and Herbs! The flavors blend the whiskey’s warmth with the sweetness of brown sugar and the earthy herbs for a balanced, delicious meal.