I found this recipe in one of the newspapers that I read after the restaurant I used to eat it at stopped serving it. The Horror! I made it last night, and it is about as good as the restaurant's version. My only alteration is that the recipe states to serve it with rice. I prefer one of the options that the restaurant I frequent (Blue Jeans Cafe'/formerly Muffin Break in Boise, ID for those that are interested) offered: Serve this over a Caeser salad. Scrumptious!

Bourbon Chicken

4 skinless, boneless chicken breast halves, or 8 skinless boneless chicken thighs (1 to 1-1/4 lb total)
1/3 c. soy sauce
1/2 medium onion, chopped very fine (I used a sweet yellow onion)
1/2 c. packed brown sugar
1/4 c. bourbon (or to taste. I used Jack Daniels)
1 clove minced fine garlic (I used four cloves)
1 tsp. ground ginger

Dice chicken into bite-size pieces and place in a single layer in a glass baking dish. In a small bowl, combine the soy sauce, onion, brown sugar, bourbon, garlic and ginger. Pour over chicken. Cover and refrigerate at least six hours, preferably over night, turning chicken several times. Heat oven to 325'. Uncover pan and back chicken, basting with pan juices several times, for one hour, until meat is cooked through and nicely browned. Serve with rice. Makes four servings.

Per Serving: 291 calories (5% from fat), 1.5 g. fat (.4 g. saturated, .4 g. monounsaturated), 68.4 mg. cholesterol, 29.7 g.protein, 30.0 g. carbohydrates, .5 g. fiber, 1,276 mg. sodium.

Cross-posted..