Gonflayed’s Maple Bourbon Chicken Thighs

Gonflayed’s Maple Bourbon Chicken Thighs

Sweet, sticky, buttery, and loaded with flavor—this is chicken thighs taken to another level. Golden-seared chicken thighs seasoned with Gonflayed S.P.O.G. are tossed in a rich maple bourbon glaze with Gonflayed Steak Seasoning, then served over fluffy jasmine rice. One bite and plain chicken won’t hit the same.

Ingredients:

Maple Bourbon Sauce

• ½ cup brown sugar
• 1 cup bourbon
• 2 Tbsp soy sauce
• 2 Tbsp maple syrup
• 1 tsp Gonflayed Steak Seasoning & Rub
• 8 Tbsp salted butter (1 stick)

Chicken & Rice

• 3–4 pounds boneless, skinless chicken thighs (12 thighs)
• Gonflayed S.P.O.G. Seasoning & Rub, to taste
• 3 Tbsp olive oil
• 2 cups jasmine rice, cooked

Optional Garnish

• 1 Tbsp white sesame seeds

Instructions:

1. Prepare the jasmine rice according to package directions and set aside.
2. Heat the olive oil in a large skillet over low-medium heat. Generously season the chicken thighs on all sides with Gonflayed S.P.O.G. Seasoning & Rub. Place the chicken in the skillet and cook for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove from the skillet and let rest briefly (3-5 minutes) before cutting into 1-inch pieces.
3. While the chicken cooks, combine the bourbon and brown sugar in a medium saucepan or wok. Bring to a boil over medium-high heat and cook for 2–3 minutes, stirring occasionally.
4. Reduce the heat to low-medium and add the soy sauce, maple syrup, and Gonflayed Steak Seasoning & Rub. Simmer for about 10 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
5. Remove the sauce from the heat and add the butter. Stir until completely melted and incorporated.
6. Add the chopped chicken to the sauce and toss until evenly coated.
7. For each serving, plate approximately 5–6 ounces of cooked chicken over 1/3 cup of jasmine rice. Garnish with sesame seeds, if desired.