Roasted Bourbon-Glazed Chicken Breasts

By DOMESTICDIVA

Ingredients

• [glaze from my bourbon-glazed salmon]
• serves 4-6
• 4 large, bone-in split chicken breasts (mine totaled 4.8lbs)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 1/2 cups bourbon
• 1 1/4 cups brown sugar
• 2 garlic cloves, minced
• 2 teaspoons apple cider vinegar
• 2 tablespoons worcestershire sauce
• 2 tablespoons honey
• 1 teaspoon ground mustard
• sage, if desired

Preparation

Step 1

Preheat oven to 425 degrees F.

Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 10-12 minutes, or until mixture reduces by about half. Set aside and let sit at room temperature while you prepare the chicken. The glaze will thicken a bit at this time.

In a bowl, combine salt, pepper, paprika, onion and garlic powder. Heat a skillet over medium-high heat and add olive oil. Season chicken breasts on both sides with mixture, then place skin-side down in the skillet. Cook for 2-3 minutes, or until chicken is golden brown, then flip and repeat on the other side. When finished, add chicken to an oven-safe baking dish. Pour half of the glaze overtop of chicken, add sage leaves on top if desired, then roast for 30 minutes. Half way through cooking, brush chicken with a bit more glaze.

When chicken is finished, remove from oven and let cool for 5-10 minutes. Serve with additional glaze for topping.