Ingredients
½ cup soy sauce
½ cup bourbon
¼ cup brown sugar, light
4 medium garlic cloves, minced
½ tsp. ginger, powdered
1 tbsp. fresh lemon juice
3 tbsp. vegetable oil, we like peanut oil
1 ½ lb. chicken legs and thighs, trimmed (can substitute bone-in chicken breast with skin), skin-on bone-in
2 tbsp. white wine , or dry sherry
Preparation
Combine all ingredients except chicken and wine in a small mixing bowl until sugar is dissolved.
Place chicken in a large plastic storage bag and pour marinade over it.
Close tightly with a twist tie or a zip seal and turn bag over and over so all pieces are covered.
Place in a large bowl in the refrigerator at least 2 hours or preferably longer (even overnight), turning occasionally.
Preheat oven to 350 degrees.
Place chicken pieces, skin-side-up, in a single layer in a baking pan.
Bake about 45 minutes, basting occasionally with pan juices, until chicken is just cooked through.
Remove to a warm serving platter.
Scrape any pan juices and browned bits from bottom of pan into a non-reactive small saucepan and stir in wine or sherry.
Heat through and drizzle over chicken.
