Recipe: Cajun Cafe's Bourbon Chicken

CAJUN CAFE'S BOURBON CHICKEN

1 1/2 pounds thigh meat or dark meat, cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons Worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 cup white grape juice, divided use
1/2 cup bourbon
1 tablespoons white granulated sugar
1/4 cup water

To make the Bourbon Sauce, mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. Stir until thoroughly blended.

Pour 1/3 of the sauce on the chicken pieces and mix. Refrigerate leftover Bourbon Sauce. Marinate chicken in the refrigerator for 3 hours or overnight.

WHEN READY TO COOK:
In a covered frying pan, braise chicken with it's marinade on medium-low heat until cooked. Remove from frying pan.

In a 2-quart saucepan heat the reserved Bourbon Sauce. Add the remaining 1/2 cup white grape juice and 1 tablespoon white sugar with 1/4 cup water. Bring to a simmer and stir until sugar is dissolved. Add chicken to sauce and stir until chicken is coated and ready to serve.