CAJUN CAFÉ BOURBON CHICKEN
1 lb. chicken leg or thigh meat,
cut into bite-size chunks
4 oz. soy sauce
1/2 C. brown sugar
1/2 tsp. garlic powder
1 tsp. powdered ginger
2 T. dried minced onion
1/2 C. Jim Beam Bourbon Whiskey
2 T. white wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and
refrigerate, stirring often, for several hours or overnight (it is best if marinated
overnight).
Bake chicken at 350°F for one hour in a single layer, basting every 10 minutes.
Remove chicken from oven. Scrape pan juices with all the brown bits into a frying pan.
Heat, and add 2 tablespoons white wine. Stir and add chicken.
