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.