Here are some recipes I found 'round the Net.

Betsy

Bourbon Chicken

4 Chicken Breasts
4 oz Soy Sauce
1/2 c Brown Sugar
1/2 ts Garlic Powder
1 ts Powdered Ginger
2 tb Onion Flakes, dehydrated
3/8 c Bourbon

Mix all marinade ingredients and pour over chicken. Marinate overnight. Bake at 325, basting frequently for 1 1/2 hours or until well browned. If you double the recipe make sure that the chicken is in a single layer.

From Cookie-Lady's Files - GEnie - 6/9/93

This is the best Bourbon Chicken
Chef David Kettelhut

1 1/2 cups water
2/3 cup soy sauce
1/2 cup bourbon
1/4 cup packed brown sugar
3 tablespoons worcherstershire sauce
2 tablespoons lemon juice
4 chicken breasts

combine all ingredients-place in container/bag pour over chicken-marinade 8 hours or overnight turning meat over several times
EITHER COOK ON GRILL OR IN OVEN-BON APPETIT!

ORANGE-BOURBON CHICKEN
Chicken in orange bourbon sauce with buttered almonds

The recipe comes originally from Woman's Day.

INGREDIENTS (Serves 4)
CHICKEN AND SAUCE
2 whole chicken breasts, halved, boned, skinned (4
halves, about 2 lbs in all)
6 Tbsp butter,
1/2 tsp salt
1/2 tsp pepper
12 oz frozen orange-juice concentrate, thawed
6 Tbsp bourbon
BUTTERED ALMONDS
1/2 cup slivered almonds
2 tsp butter,
1/2 tsp salt
1/2 tsp black pepper

PROCEDURE
(1) Preheat oven to 425 deg. F. In large heavy oven-
proof skillet melt butter; let cool, but do not
let solidify. Turn chicken in butter to coat. Sea-
son chicken with salt and pepper.

(2) Tuck edges under, forming compact shape about 1-
1/2 inches thick. Place chicken in skillet,
skinned side up. Bake at 425 deg. F, basting occa-
sionally, for about 15 minutes.

(3) Saute almonds in butter until lightly toasted.
Sprinkle with salt. Let cool to crisp.

(4) Remove chicken to warm serving plates; keep warm.

(5) Add orange-juice concentrate to drippings in skil-
let; stir over high heat until reduced by 1/3.
Stir in bourbon; heat through. Stir in remaining
salt and pepper; pour sauce over chicken. Sprin-
kle with the almonds.