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This is for Pam in the May 6th newsletter for

Cajun Cafe's Bourbon Chicken Copycat/Clone
1 and ½ lbs. boneless skinless chicken thighs (or cutlets) cubed
2 T teriyaki sauce (or ketchup)
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 powdered ginger
3 T brown sugar
1 T granulated sugar
1 cup white grape juice (or white wine)
1/2 cup bourbon
1/4 cup water

Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar, ½ cup grape juice or wine, and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or best overnight. Save remainder of marinade and refrigerate. Braise chicken with marinade on med-low heat until cooked. Remove from pan. In a 2 quart pan heat remainder of bourbon sauce and add ½ cup grape juice or wine, 1 T sugar, and ¼ cup water. Bring to a simmer and stir until sugar is dissolved. Add chicken to sauce and stir until chicken is coated. Delicious over rice. If it is not thick enough, can mix 2-4 T cornstarch with some water & mix in. Enjoy.
Joan in Linden, NJ

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