Chicken With Tangy Tomato and Bourbon Glaze

This chicken was pretty straightforward. I liked that it wasn’t too sweet. I wanted a bit of a crisper skin than what we got in class, so maybe you could turn it up to broil at the end, or do on the grill instead.

1/2 cup bourbon

1/2 cup soy sauce

2 tbsp vegetable oil

1 onion, peeled and chopped

1/2 cup ketchup

1/3 cup cider vinegar

1/4 cup brown sugar

4 garlic cloves, peeled

1 tsp Worcestershire sauce

1/4 tsp cayenne pepper

salt and pepper

4 large chicken thighs, bone in and skin on.

Combine ingredients except chicken in a blender. Puree until smooth. Pour 1/3 mixture over chicken, saving the rest, and marinate in fridge for 3-4 hours.

Place remaining mixture in saucepan and cook until glaze thickens, about 10-12 minutes, on medium. Set aside to cool.

Preheat oven to 425. Cook in oven, turning several times, until cooked through (40-45 minutes). During last 5-10 min of cooking, brush chicken with some of the reduced glaze.

Remove and serve with remaining glaze on the side.

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