Looking for a bold, flavorful recipe? Try this zesty drunken chicken — a dish that layers onion, garlic, ginger, and jalapeños with a sweet-tangy sauce for a memorable meal.
Drunken Chicken Recipe
This zesty drunken chicken combines whiskey, apricot preserves, barbecue sauce, and Worcestershire for a sauce that’s sweet, tangy, and slightly spicy. It’s an easy crowd-pleaser that kids and adults alike will reach for again and again.
Prep the sauce on the stovetop, then bake low and slow until the chicken is tender and juicy. You can also marinate and grill the chicken for a smokier finish. Either way, the flavors are bold and balanced.
Serve as a main course over mashed potatoes or rice so the sauce becomes a gravy, or slice and use the chicken in sandwiches. It’s perfect for backyard barbecues, weeknight dinners, or a casual dinner party.
Here’s What You’ll Need
- Chicken (bone-in pieces recommended)
- Olive oil and butter
- Yellow onion, garlic, grated ginger, jalapeños
- Whiskey
- Apricot preserves
- BBQ sauce and Worcestershire sauce
- Chicken broth, salt and pepper
Here’s How You Do It
- Preheat the oven to 300°F (150°C).
- In a dutch oven over medium heat, warm olive oil and butter. Sauté chopped onion until translucent, then add minced garlic, diced jalapeño, and grated ginger; cook another 1–2 minutes until fragrant.
- Add the whiskey and simmer until reduced by about half.
- Stir in apricot preserves, BBQ sauce, Worcestershire sauce, and ½ cup chicken broth. Heat until the preserves melt and the sauce is smooth.
- Season the chicken with salt and pepper, then nestle the pieces into the sauce, submerging them. Add more broth if needed to cover the chicken.
- Cover and bake in the oven for about 1½ hours, until the chicken is tender and cooked through.
Tips and Tricks
- If you prefer to avoid alcohol, replace the whiskey with extra chicken broth or a splash of apple juice for sweetness.
- Brown the onions, jalapeños, and ginger well — the caramelization adds depth to the finished sauce.
- To grill: warm the sauce ingredients together, cool, and use as a marinade. Marinate chicken 4–6 hours, then grill. Do not use leftover marinade as a baste unless it’s been boiled.
- Garnish with sliced lemon or orange for a bright finish.
- Always cook chicken to an internal temperature of 165°F (74°C) for safety.
Pro tip: Remove the skin before baking for a leaner result, or crisp the skin under the broiler briefly after baking for a crunchy finish.
Serving Suggestions
This chicken is excellent spooned over mashed potatoes or rice so the sauce acts as a gravy. It also pairs well with green bean casserole, a simple green salad, or fresh caprese-style side dishes. Leftovers are great in sandwiches, wraps, or diced into salads.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. This dish freezes well for up to 3 months in a freezer-safe container.
To reheat, place chicken in an oven-safe dish, cover, and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through.
Watch Me Make This Dish
If you make this recipe, I’d love to see your photos and hear what you thought. Share on social media, email a photo, or leave a comment — feedback is always welcome.
Zesty Drunken Chicken
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Ingredients
- 2 Tbs. olive oil
- 2 Tbs butter
- ½ yellow onion chopped
- 5 cloves garlic minced
- 2 Tbs ginger grated
- 2 jalapeño peppers large dice
- ¾ Cup Whiskey
- ½ Cup apricot preserves
- 1 Cup BBQ sauce
- 1 Tbs Worcestershire sauce
- ½ – 1 Cup chicken broth
- Pinch salt and pepper
- 1 pieces chicken bone in
Instructions
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Preheat oven to 300°F (150°C).
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On medium heat in a dutch oven, heat olive oil and butter. When the butter melts, add the onion and cook until translucent. Add garlic, jalapeño, and ginger and cook for about 2 minutes.
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Add the whiskey all at once and cook until reduced by half.
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Add apricot preserves, BBQ sauce, Worcestershire sauce, and ½ cup chicken broth; heat through until smooth.
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Season the chicken with salt and pepper while the sauce warms.
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Add the chicken to the sauce, making sure each piece is submerged. Add remaining chicken broth if needed to cover the chicken.
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Cover the dutch oven and bake for about 1½ hours, until chicken is tender and cooked through.
Notes
- If you prefer no alcohol, replace whiskey with extra chicken broth or apple juice.
- Browning the onion, jalapeño, and ginger develops deeper flavor in the sauce.
- To grill, make the sauce, cool it, use as a marinade for 4–6 hours, then grill. Do not baste with leftover marinade unless boiled.
Nutrition
Calories from Fat 117
This post was updated from the original version published October 28, 2014, and refreshed to the current layout.
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