Submitted by: Dan, Dan The Cajun Bikerman
Ingredients:
1 1/2 pound boneless skinless chicken thighs or breasts, cubed
2 tablespoons teriyaki sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon powdered ginger
3 tablespoons brown sugar
1 tablespoon granulated sugar
1 cup white grape juice
1/2 cup Bourbon
1/4 cup water
Directions: 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 best overnight. Save remainder of marinade and refrigerate. Braise chicken with marinade on medium-low heat until cooked. Remove from pan. In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup white grape juice and 1 tablespoon sugar with 1/4 cup water. Bring to a simmer and stir until sugar is dissolved. Add chicken to sauce and stir until chicken is coated. Serve hot. Delicious over rice.
