[CnD] Golden Corral Bourbon Street Chicken
nleigh2016 at gmail.com
Sat Aug 13 22:16:35 CEST 2016
Well, it sounds like you pour the marinade off, then you bake the chicken. If you were to bake the chicken with the marinade you could get cross contamination from the raw meat and liquids.
I would pour enough to cover the chicken completely and save the rest for baking.
I hope this helps, let me know how it turns out and if it taste like the original.
From: Janet Acheson via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Saturday, August 13, 2016 9:28 PM
To: cookinginthedark at acbradio.org
Cc: Janet Acheson
Subject: Re: [CnD] Golden Corral Bourbon Street Chicken
Question: Do you bake the chicken in the full amount of the marinade?
> Date: Wed, 10 Aug 2016 19:21:46 -0400
> From: "Naima Leigh" <nleigh2016 at gmail.com>
> To: <cookinginthedark at acbradio.org>
> Subject: [CnD] Golden Corral Bourbon Street Chicken
> Golden Corral Bourbon Street Chicken
> 1 pound chicken leg or thigh meat, pulled apart or cut in bite size
> 4 ounces soy sauce
> 1/2 cup brown sugar
> 1/2 teaspoon garlic powder
> 1 teaspoon powdered ginger
> 2 tablespoons dried minced onions
> 1/2 cup Jim Beam Bourbon Whisky (that's KENTUCKY Bourbon!)
> 2 tablespoons white wine
> Mix all the marinade ingredients and pour over chicken pieces in a bowl.
> Cover and refrigerate (stirring often) for several hours (best overnight).
> Bake chicken at 350 for one hour in a single layer, basting every 10
> minutes. Remove chicken. Scrape pan juices with all the brown bits
> into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken.
> Cook for 1 minute and serve.
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