Bookmark and Share



From files of Eileen Goltz files, source unknown


4 boneless skinless chicken breast and or thighs, cut into bite sized pieces (or 8 thighs)
1-teaspoon ground ginger
2 ounces soy sauce
2 tablespoons minced onion
1-cup brown sugar
1/2-cup bourbon
1/2-teaspoon garlic powder


Place chicken breasts in a 9x13 inch glass-baking dish. In a bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Whisk together and pour mixture over the chicken. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Preheat oven to 325. Uncover the chicken and bake, basting frequently, for 1 to 1 1/2 hours or until chicken is well browned. Serve with rice or in a bun. Serves 4


Recipe: Kosher, poultry

Eileen Goltz is a food writer and host of Slice of Life on NPR. Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris and currently lives in Fort Wayne. She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website:

Add a comment
round-facebook round-twitter pinterest round-rss