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Maple Bourbon Chicken Breasts

Juicy maple bourbon chicken breasts with a sticky caramelized glaze on a white plate
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Juicy, golden oven-baked chicken breasts marinated in a rich maple bourbon marinade with brown sugar and apple juice, then broiled with a caramelized glaze. Just 7 simple ingredients and minimal hands-on effort.

Ingredients

Scale
  • 2–4 boneless, skinless chicken breasts (4–6 oz each)
  • 1 tablespoon unsalted butter
  • 1/4 cup bourbon
  • 1/2 cup brown sugar
  • 1/2 cup pure maple syrup
  • 2 tablespoons apple juice (or white grape juice or apple cider vinegar)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Place chicken breasts in a large gallon-sized zip-top bag and set aside.
  2. In a medium microwave-safe bowl, melt the butter. Add bourbon, brown sugar, maple syrup, apple juice, kosher salt, and black pepper. Whisk until fully combined and smooth.
  3. Before adding marinade to chicken, pour off 1/4 cup into a separate small dish. This is your reserved safe finishing glaze that has not touched raw chicken.
  4. Pour remaining marinade into the bag over the chicken. Seal and massage to coat all sides evenly. Refrigerate for at least 15 minutes or up to 2 hours. Do not exceed 2 hours.
  5. Preheat oven to 400 degrees F when ready to bake.
  6. Remove chicken from bag. Place in a casserole dish or pie plate, discarding most of the used marinade and leaving just a thin layer coating the bottom of the dish. Discard the bag.
  7. Bake for about 20 minutes, flipping halfway through, until internal temperature reaches 165 degrees F.
  8. Optional but recommended: Move oven rack to top position about 6 inches from broiler. Brush reserved clean marinade over chicken and broil for 2-3 minutes until sticky, golden, and caramelized. Watch closely to prevent burning.
  9. Serve immediately with any remaining reserved glaze drizzled on top.

Notes

  • Always reserve 1/4 cup of marinade before adding raw chicken. This is your safe finishing glaze. Never reuse marinade that has contacted raw poultry.
  • Do not poke or fork the chicken before marinating – this can dry out the meat during baking.
  • Marinate for 15 minutes minimum and 2 hours maximum. Too long breaks down the meat texture.
  • If cooking strictly gluten-free, verify your bourbon brand is gluten-free as some varieties may contain gluten.
  • Boneless skinless chicken thighs work equally well and produce a richer, juicier result.
  • Use an instant-read thermometer to confirm 165 degrees F internal temperature. Cook time varies with breast thickness.

Nutrition

Find it online: https://www.benefitiany.com/maple-bourbon-chicken-marinade/