29 Reviews of Cajun Bourbon Chicken Bites

From: johnvac52

On Mar 6, 2003

These were tastey but a bit salty. Instead of baking in a single layer and continually marinating, I put the chicken in a covered casserole dish (reserving the excess marinade) and baked at 350 for 1 hour. Then followed the directions as instructed.

From: Monica Ferreira

On Aug 18, 2004

Unbelieveable!!I had a birthday dinner for my mother and had 12 people there. I made three servings of the chicken as well as a hugh pot of Gumbo, rice, and shrimp. The bourbon chicken was gone in a flash. Everyone asked for the receipe. Monica Pensacola, FL

From: Luby Luby Luby

On Dec 19, 2004

This was delicious. I did make a few modifications. I doubled the brown sugar and cut the bourbon back to 1/8 cup. I poured the sauce into a saucepan and added about 1 tsp crushed red pepper flakes, the wine and 1 Tbsp cornstarch. I brought the sauce to a boil and continued to boil for about 5 minutes until slightly thickened and then poured it over the chicken. I used boneless skinless chicken breasts diced into about 1" chunks that I seasoned with cajun seasoning so my cook time was only about 30 minutes. Next time I will use fresh garlic. I have to bring an appetizer for a Christmas Eve get together for about 75 people so I have decided to bring this. Thanks for a great recipe.

From: Michelle S.

On Jan 26, 2003

These didn't taste just like the malls but I thought they were very good. One word of advice...use a nonstick pan for the baking portion, it did stick quite abit! I served this on steamed rice with sides of cajun fried cabbage and a bagette. Good eating!

From: Dawn

On Jan 16, 2003

They were good, but the soy sauce taste overwhelmed the chicken bites a bit. I'll have to experiment with these a bit.

From: Risë

On Feb 5, 2003

Being a bourbon drinker, I just "happened" to have some on hand so this recipe caught my eye! I used chicken tenders instead and true to form "had" to add some fresh garlic. I served this over dirty rice with hot sour dough bread. Very nice and easy recpe.

From: -JL-

On May 24, 2005

I simply adore the bourbon chicken at the mall's food court. This recipe for me was just ok simply because the taste of the bourbon outshadowed all others. I may try it again using 1/4 of the amount called for and I bet it will be perfect. Thanks!

From: sklhczech

On Feb 5, 2007

I made this for a Super Bowl party using drummies instead of the thighs. It was fantastic! I used a 4 pound bag of drummies and tripled the recipe for the marinade/sauce. I baked them as directed and then put them in the crockpot with the sauce to keep warm. They were great and the crockpot was empty before the first quarter was over! Everyone asked for the recipe and I will most definitely be making this again!

From: Baker*Chick

On Feb 10, 2003

Very good! I used lite soy sauce so it wouldn't be as salty. I boiled the marinade and added a tsp of cornstarch to thicken it a bit for a sauce to go over the chicken and steamed rice. FANTASTIC!!!!

From: Elmotoo

On Sep 3, 2005

I personally didn't care for the bourbon flavor although dh & my younger dd did. But the technique is a good one to remember w/different marinades (maybe this recipe using tequila?). Also, I've been told to make this at Christmas & serve it in the crockpot as an appetizer.