Scott O'Brien

Bourbon Maple Chicken

From Food is Love Made Edible blog


  • 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


  • 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.