This Copycat Bourbon Street Chicken is sweet, savory, and perfectly sticky - just like your favorite restaurant classic, made easy at home. A fast, flavorful dinner that always hits the spot!

plate of bourbon street chicken beings erved white white rice and broccoli

Sticky, sweet, savory, and ridiculously satisfying - this Bourbon Street Chicken has long been a fan favorite, and it's back with a glow-up. Originally shared way back in 2017, this recipe has been completely refreshed with updated instructions, clearer measurements, and new mouthwatering photos that do it justice.

This was originally a copycat of the Golden Corral Bourbon Street Chicken. But these days more and more restaurants have added a version to their menu, including Applebee's. I think mine tops all of them! 😉

This is one of those "accidentally perfect" recipes. It tastes like takeout, but you made it yourself. The glaze is rich and tangy with just the right hint of bourbon (don't worry, the alcohol cooks off), and the chicken thighs stay juicy and tender while soaking up all that flavor.

I've made it for meal prep, last-minute dinners, and even a casual party - it's that versatile. Plus, it reheats beautifully.

No deep frying, no breading, no complicated steps. Just toss everything in a marinade, let it chill, then cook and glaze. You'll be licking your plate.

Key Ingredients & Substitutions

Boneless chicken thighs - They stay juicy, absorb flavor well, and brown beautifully. You can also use chicken breasts, but expect a slightly drier result.
Soy sauce - Go for low-sodium if you want to control the salt.
Brown sugar - For that deep, molasses-y sweetness.
Bourbon - Adds depth and complexity to the glaze. Don't worry, the alcohol cooks off, but you can swap in apple juice if needed.
Garlic powder, ground ginger, dried onion - Simple pantry spices that help kick up the flavor.
White wine - Adds a touch of brightness to balance the rich glaze. You can skip this if you don't wan to open a bottle of wine, but it does add some nice flavor to the dish.
Neutral oil - For cooking the chicken. I use canola, vegetable, or avocado oil.

Tips & Variations

Marinate as long as you can. A quick 2-hour marinade is fine, but overnight is even better. This is a good one to prep the night before!

Serve it over rice to soak up every drop of that sauce. Or try noodles, cauliflower rice, or homemade fried rice for a twist. I also like to serve it up alongside steamed broccoli.

No bourbon? Use apple juice or even a bit of Coca-Cola in a pinch. They are not quite the same, but still bring that sticky-sweet factor.

Add more heat. A pinch of red pepper flakes, cayenne pepper, or sriracha gives it a spicy kick.

Make it a bowl! Serve over rice with steamed broccoli and shredded carrots for a bourbon chicken rice bowl. (Check out these Pineapple Chicken Teriyaki Bowls for some topping inspiration.) Yum!

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