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bourbon-lemongrass-crosshatch-chicken

Time for a bit of nostalgia –– a quick walk down memory lane. Remember weekend afternoons spent browsing indoor malls? How about finding yourself in the food court hit by a flurry of scents as you decide what to eat? I sure do & 9 times out of 10, my choice was bourbon chicken: tender chunks of chicken thighs swimming in a sweet-n-savory sauce. This is my take on that childhood favorite with less sugar & one additional ingredient: lemongrass. It adds citrusy undertones which helps to brighten the dish. For health's sake, I subbed chicken thighs with breasts to make the dish leaner. If you're going for that authentic bourbon chicken experience, stick with thighs** Now in comparison, chicken breasts aren't nearly as tasty or fatty. To solve for the lack of pre-existing flavor, I do a simple crosshatch slice on one side to ensure that the sauce permeates throughout the breasts. As the chicken cooks, the sauce reduces until you are left with a decadent, viscous glaze perfect for drizzling over rice. **note –– if using chicken thighs, bypass crosshatching & cook as described in the recipe.

Ingredients