This maple bourbon chicken marinade makes my mouth water! It’s sweet, nutty, and caramelly, and it infuses chicken breasts with so much flavor in as little as 15 minutes. I love making these maple bourbon chicken breasts in the fall and winter, when the bourbon can really work its warming magic!
Maple Bourbon Marinated Chicken Recipe
Made with butter, bourbon, brown sugar, maple syrup, and apple juice, this marinade has a balanced sweetness and richness that caramelizes chicken so well in the oven. I usually use this bourbon chicken marinade on chicken breasts, but it’s good on just about any cut, cooked with any method.
As for which bourbon to use, that’s up to you! I recommend choosing a mid-priced bourbon that you like to drink. I used Buffalo Trace, but I recommend using whatever you already have on hand. There’s no need to go out to get a special bottle just for this.
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How to Store and Reheat
Store leftover bourbon marinated chicken in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave for 30 seconds at a time until warmed all the way through. The air fryer also works great.
How to Freeze
Let maple bourbon chicken fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Defrost in the fridge for a few hours prior to reheating.
Marinating Tip
Ideally, you want to marinate the chicken for 1-2 hours. This will give it enough time to take on the flavors as well as break down the fibers so that you have a tender and juicy bit of chicken.
Don’t leave the chicken for more than 2 hours or it will break down too much and can get tough when cooked. If you can only spare 15 minutes, that will be enough time for it to take on the flavor.
Top Reader Review
“It’s simple and easy. But I will say that the very quick 15mins doesn’t give it much flavor. Next time I will be sure to do the full 2 hours so it’s plenty flavorful, as I really enjoyed the little it took on. Also I broiled and glazed it twice for a prettier plating!” -Dianne K.
Maple Bourbon Chicken (Marinade Recipe)
Ingredients
- 2-4 boneless, skinless chicken breasts (4-6 ounces each)*
- 1 tablespoon unsalted butter (⅛ stick)
- ¼ cup bourbon
- ½ cup brown sugar
- ½ cup maple syrup
- 2 tablespoons apple juice
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
For the Marinade
- Place chicken breasts in a large Ziplock bag, and set aside.2-4 boneless, skinless chicken breasts
- In a medium bowl, melt the butter in the microwave, then add in all of the other ingredients. Whisk together to combine. Reserve ¼ cup for additional glazing after cooking, and then pour in remaining glaze into the Ziplock bag, covering the chicken, and seal the bag.1 tablespoon unsalted butter, ¼ cup bourbon, ½ cup brown sugar, ½ cup maple syrup, 2 tablespoons apple juice, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Place the bag in the refrigerator and let the chicken marinate for 1-2 hours. In the last 30 minutes of the marinade time, preheat your oven to 400°F.
To Bake the Chicken
- Remove the chicken from the bag and place the chicken in a casserole dish or pie plate. Leave a small amount of the marinade in the dish to bake with the chicken and discard the rest along with the bag.
- Bake the chicken in the (400°F) preheated oven for about 20 minutes. Turn the chicken over halfway through cooking so the top half bakes in the marinade.
- When done, turn back over, and broil on high for an additional 2-3 minutes. This isn’t necessary as the chicken should be thoroughly cooked, but broiling it adds the extra crispness with the marinade and goldens the chicken.
- Using the reserved marinade, you can also add on another layer of glaze before serving. Broil for 2-3 minutes if you'd like the sauce to be sticky.
Notes
- Set aside glaze so you have some that hasn’t come in contact with the raw chicken. Although the glaze in the pan with the chicken is safe since it has been cooked.
- Chicken shouldn’t be poked or forked to marinade as it could dry out the chicken.
- The chicken can be grilled or cooked stovetop as well. Place a skillet (or grill) over medium heat and cook the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.
How to Make Bourbon Marinated Chicken Step by Step
Mix the Marinade: Place 2-4 boneless, skinless chicken breasts in a large Ziplock bag, and set aside. In a medium bowl, melt 1 tablespoon of unsalted butter in the microwave, then add ¼ cup of bourbon, ½ cup of brown sugar, ½ cup of maple syrup, 2 tablespoons of apple juice, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Whisk together to combine. Reserve ¼ cup for additional glazing after cooking, and then pour in remaining glaze into the Ziplock bag, covering the chicken, and seal the bag.
Marinate the Chicken: Place the bag in the refrigerator and let the chicken marinate for 1-2 hours. In the last 30 minutes of the marinade time, preheat your oven to 400°F.
Place the Chicken: Remove the marinated chicken from the bag and place the chicken in a casserole dish or pie plate. Leave a small amount of the bourbon marinade in the dish to bake with the chicken and discard the rest along with the bag.
Bake the Chicken: Bake the chicken in the (400°F) preheated oven for about 20 minutes. Turn the chicken over halfway through cooking so the top half bakes in the marinade. When done, turn back over, and broil on high for an additional 2-3 minutes. This isn’t necessary as the chicken should be thoroughly cooked, but broiling it adds the extra crispness with the marinade and goldens the chicken. Using the reserved maple bourbon chicken marinade, you can also add on another layer of glaze before serving. Broil for 2-3 minutes if you’d like the sauce to be sticky.
Do you think I could cook in my Crockpot?
It’s simple and easy. But I will say that the very quick 15mins doesn’t give it much flavor. Next time I will be sure to do the full 2 hours so it’s plenty flavorful, as I really enjoyed the little it took on. Also I broiled and glazed it twice for a prettier plating!
Thanks for stopping by Dianne!
Amazing marinade I don’t have apple juice so I subbed apple cider vinegar (it worked great) then I did find the sauce was thin so when I was mopping the marinade on I squirted a little bbq sauce on too
The flavor was delicious
Thanks for sharing, Elaine!
Too bad you didn’t bother to include the oven temperature for baking— vital step…
Hi Nancy, in step 3, we state the following: “Place the bag in the refrigerator and let the chicken marinate for 1-2 hours. In the last 30 minutes of the marinade time, preheat your oven to 400°F.” Hope this helps!