Sids Bourbon Chicken

Marinade:
½ cup Bourbon
½ cup soy sauce
½ cup water
4 cloves garlic (minced)
½ cup brown sugar (packed)
1 tsp fresh ginger (minced)
2 tbsp red wine
1 tsp sesame oil
Chicken:
1 kg chicken thighs (boneless and skinless, cut into smaller pieces)
2 tbsp SIDS CHIILI & LIME OIL
1 tbsp chives (chopped)

Whisk all the marinade ingredients together in a medium bowl thoroughly. Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 30 minutes to overnight.
In a large frypan heat SIDS CHIILI & LIME OIL over medium to high heat. Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes. Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked. Should take another 5 - 10 minutes.
If you want some extra sauce, cook the remaining marinade in a small saucepan over medium heat, for about 5 - 10 minutes until it reduces about half and thickens a bit.
Serve the chicken over rice and garnish with chives.
Notes:
Thighs > Breasts – Thighs stay juicy and soak up the sauce like a dream. You can use breasts, but don’t say I didn’t warn you.
Real bourbon, real flavour – Don’t skip it. It gives the sauce depth and that signature “what is that?” deliciousness.
No, it doesn’t taste boozy.
The sauce thickens fast – Keep an eye on it and stir often. You want it sticky, not burned.
Extra sauce? Always. – Reduce the leftover marinade on the side. You’ll want more to drizzle over rice or mop up with veggies.
Make it ahead – It reheats beautifully and gets even better the next day. Fridge or freezer—your future self will thank you.