Cajun Cafe's Bourbon Chicken Recipe
1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water
Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.