Рецепт Spicy Bourbon Molasses Fennel Chicken
This is a very tasty baked chicken with just a bit of a spiciness. Of course you can eliminate the red pepper flakes and cayenne pepper if you wish and it would be just as good. I love how the mustard and molasses play off the flavor of the Bourbon. I think you will too. Please let me know what you think.
Ingredients
- 1/2 cup of olive oil
- 1/4 cup Molasses
- 4 tablespoons of Bourbon
- 1 tablespoon of Worcestershire sauce
- 2 cloves of garlic, crushed
- 1/4 cup lemon juice
- 1 chicken, cut into 8-10 pieces
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon Kosher Salt
- 1 teaspoon freshly cracked pepper
- For the Glaze:
- 2 tablespoons fennel seeds
- 2 tablespoons crushed red pepper flakes
- 1/4 cup Molasses
- 2 tablespoons whole grain mustard
- 3 tablespoons of Bourbon
- 4 tablespoons of honey
- 1/8 teaspoon of cayenne pepper
Directions
Preheat the oven to 425 degrees F.
In a large plastic bag, combine the olive oil, Molasses, Bourbon, Worcestershire sauce, garlic, and lemon juice. Add the chicken pieces along with the pepper flakes, salt and pepper and mix it thoroughly.
Seal the bag, place the bag in a large bowl and place in the refrigerator. Let the mixture marinate for at least 2 hours in the refrigerator, but no longer than overnight.
Remove the marinated chicken from the fridge and let it come to room temperature before baking.
Place the marinated chicken pieces in a foil lined baking dish and bake for one hour. Don’t add the remaining marinade.
While the chicken bakes you can prepare the glaze by first toasting the fennel seeds and crushed red peppers over medium high heat for about 4-5 minutes to release the oils.
Next add the Molasses, Bourbon, honey, mustard and cayenne pepper to the saucepan. Mix well.
Let the mixture come to a boil, reduce the heat to a simmer and let the glaze reduce slightly.
After an hour of baking, brush the chicken liberally with the glaze mixture and bake for an additional 15-20 minutes.
Remove from the oven and let cool for 5-10 minutes before serving.
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