Delicious Bourbon Chicken Glaze

From: Chef #781083

On Mar 6, 2008

I tried this tonight using this recipe as a baseline and combining it with another and I loved the results. I used a little more of each ingredient, added apple juice, used cider vinegar and my family was very pleased. I also used brown sugar. I must admit that I was a bit nervous since I didn't follow the recipe exactly. I guess you can say I kind of experimented but did use the basics. I love trying new things and this I really liked this recipe and so did my family. My two year old was upset when I ate a spoonful of food off his plate. He told me I had to give him more. We didn't even have left overs. Thanks

From: Lavender Lynn

On Jan 18, 2008

This is very good, easy and quick. The flavors blend together great. I followed ingredients exactly except for adding cayenne pepper. It is too spicey for me. Made for Market Tag 2008.

From: KITTENCAL

On Mar 15, 2007

This wonderful sauce has lots of potential and can be used many ways I added in a little more ketchup and cayenne pepper as we like things very spicy, I fried up some flour-coated cubed chicken breast then aded to the sauce and served with rice, I will make this again, it's wonderful! thanks so much for sharing this great recipe Michelle!...Kitten

From: WI Cheesehead

On Apr 20, 2007

This was definitely a keeper, so delish! Sorry I don't have a camera! I made this exactly as stated (no adding more vinegar or sugar.) The only difference was using Sucanat instead of white sugar. So easy and quick to make. We poured it over a cut up chicken. This would taste really great on skinless/boneless breast. The skin was not quite done on ours (which we usu. have a problem with!)