03.21.19

Whole30 Bourbon Chicken

Hello, nostalgia!

Here is a new recipe for sweet, sticky bourbon chicken just like the one you grew up on at the mall–but with a Whole30 twist! 

I’ll never forget going to the mall as a teenager with my girlfriends and getting big plates of bourbon chicken. It was such a treat! I thought it would be fun to do a paleo rendition and I am really excited about how great it turned out! Now, of course it’s not the *real deal*. We aren’t using bourbon or sugar here. BUT that deep flavor tossed over chicken thighs (you can use chicken breast, but my mall always used chicken thigh) and the sweet, sticky sauce is pretty dang close. Or, as close as I could get it at least! Regardless, the dish is just plain delicious!

I was actually surprised to learn that my old-school favorite food court feast isn’t even asian in it’s origin! Bourbon chicken actually originated in New Orleans (aka the home of Bourbon Street). So, maybe this dish is just popular in southern food courts? I am not sure? If you’re not from the South please let me know if you’ve ever even heard of bourbon chicken! I am curious!

Did you grow up eating bourbon chicken at the mall? OR was it just me and my friends at the Frisco Stonebriar Mall? I’d love to hear your bourbon chicken stories if you did AND please give my recipe a try and let me know what you think! 

Paleo Bourbon Chicken

Serves: 2
Print
Prep Time15 mins
Cook Time10 mins
Total Time25 mins

Ingredients

For the Sauce:

  • 1/3 cup unsweetened ketchup I like Primal Kitchen brand
  • 1/2 cup coconut aminos
  • 1 tsp fish sauce
  • 2 tbsp apple cider vinegar
  • 1/3 cup unsweetened apple juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ginger powder
  • 1/2 tsp red pepper flakes (optional)
  • 2 tsp arrowroot flour

For the Chicken:

  • 1.5 lbs boneless, skinless chicken thighs trimmed of excess fat and cut into 1 inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil

For Serving:

  • Riced cauliflower

Instructions

For the Sauce:

  • In a bowl, combine the ketchup, coconut aminos, fish sauce, apple cider vinegar, apple juice, garlic powder, onion powder, ginger, red pepper flakes (if using) and arrowroot flour. Mix to combine. Set aside.

For the Chicken:

  • Season chicken with kosher salt and black pepper. 
  • Heat a skillet over medium high heat with avocado oil. Add chicken to the skillet and cook until a golden brown crust has formed on each side, about 3 minutes per side. 
  • Once the chicken is browned, add the sauce to the pan and toss to coat the chicken. Bring the sauce to a simmer and cook, stirring, until the sauce has reduced and thickened, about 2 minutes. 
  • Serve with prepared cauliflower rice and enjoy!

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