Lightly Sweetened Whiskey Chicken

Ingredients

• 2 pounds chicken thighs
• salt and ground black pepper to taste
• 1 ¼ cups pineapple juice
• 3 tablespoons bourbon whiskey, or more to taste
• 2 tablespoons soy sauce
• 3 cloves garlic
• 1 tablespoon brown sugar
• ¼ teaspoon ground black pepper
• 2 teaspoons butter, or to taste
• 2 large mushrooms, sliced

Step 1

Fire up your grill to high and give the grate a quick brush with oil so the chicken doesn’t stick. Season the chicken thighs with salt and pepper on both sides. Grill them for about 7 minutes per side, until they’re nicely charred on the outside and no longer pink inside—you’re aiming for an internal temp of 165°F. Once cooked, let the chicken cool enough to handle, then slice it into strips and toss them into a large bowl.

Step 2

Combine pineapple juice, bourbon, soy sauce, garlic, brown sugar, and a bit of black pepper in a saucepan over medium-low heat. Stir everything until the sugar melts, then let it simmer gently for 15 to 20 minutes until the sauce thickens up.

Step 3

While that’s cooking, melt some butter in a small pan over medium-high heat and sauté the mushrooms until they’re soft and golden, about 3 to 5 minutes. Add the mushrooms right into the sauce, give it a good stir, then pour it all over the chicken strips. Toss everything together so the chicken is nicely coated with that flavorful sauce.