Bourbon Chicken

2 cups uncooked chicken thighs or leg meat, cut into chunks

Marinade:
4 oz. soy sauce (OK to use low sodium)
½ c brown sugar (Splenda version works well)
½ teaspoon garlic powder
1 teaspoon powdered ginger
1 Tablespoon dried minced onion
½ c. bourbon whiskey
2 Tablespoons white wine

Mix all marinade ingredients and pour over chicken in a bowl. Cover and refrigerate, stirring often for several hours (best overnight). Bake chicken at 350 for about 1 hour in a single layer, basting every :10. Remove chicken. Scrape pan juices loosening all the brown bits. Heat and add the white wine to deglaze. Stir to mix thoroughly. Add chicken back into the pan and heat through and serve.


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