From Food is Love Made Edible blog
Ingredients
- 8 chicken thighs
- 4 tbsp olive oil
- Juice of 2 lemons
- 1 tbsp white wine vinegar
- 1 tbsp crushed rosemary
- 2 tbsp dried parsley flakes
- 1 tbsp dried oregano leaves
- 4 cloves garlic, minced
- Salt & pepper
- 2 cups bourbon (Makers Mark will do)
- 1/2 cup maple syrup
- 1 tbsp apple cider vinegar
- 1/4 cup parsley
Method
- Mix together the olive oil, lemon juice, rosemary, parsley, oregano, and garlic. Toss the chicken thighs in the marinade. (If you plan ahead I recommend that you refrigerate the chicken for 8-24 hours.)
- Preheat oven to 450 degrees.
- Salt and pepper the chicken after removing it from the marinade. Place chicken skin side down on a roasting pan and put it in the oven.
- Flip chicken after 10 minutes.
- Add bourbon, maple syrup, and apple cider vinegar to a skillet and bring to a low boil over medium high heat.
- Remove chicken from the oven after another 20 minutes; or when the skin becomes crispy.
- Once the bourbon sauce has reached a syrup like consistency stir in the parsley and add the chicken to the skillet skin side down. Cook the chicken in the sauce for 2 minutes on each side; or longer if you want a richer taste.