Chef’s Note: Chicken supreme, or sometimes called airplane chicken, is the breast with the first joint of the wing still attached. The name “airplane” chicken comes from the fact that they serve it this way on most airlines. If you can’t find these cuts, you can always do it yourself, or have your butcher do it for you.
Gather your ingredients.
Add all the marinade ingredients to a non-reactive bowl.
Whisk to thoroughly combine.
Add the chicken to a Ziplock bag.
Add the marinade to the bag, squeeze out as much air as possible and seal.
Cover and place in the refrigerator for a minimum of 3 hours, or overnight.
THE BOURBON CHICKEN
Place a rack in the middle position, and preheat the oven to 390f (200c).
Add the grapeseed oil to an ovenproof skillet, over medium high heat.
When the oil begins to shimmer, remove the chicken from the marinade, shake off the excess and add to the pan, skin side down.
Cook for 3 to 4 minutes, and then flip and cook for an additional 3 to 4 minutes.
Add the marinade to the skillet, and bring up to a simmer, about 1 minute.
While the sauce is coming up to a simmer, use a wooden spoon to scrape up any fonds that are on the bottom of the pan.
Place the skillet into the preheated oven, and bake for 30 to 40 minutes, or when the chicken reaches an internal temperature of 165f (75c).
Remove the chicken from the pan, defat the sauce, return to the stove over medium heat, and reduce by half.
Chef's Note: With all the honey in this sauce it is easy to scorch, so keep an eye on it as it simmers, and don't turn that heat up too high. Let it reduce slowly.
Chef’s Tip: I like to compliment the sweet taste of the chicken with some leafy veggies like sautéed spinach.
Lay the chicken on a nice bed of garlic mash potatoes, and drizzle on the yummy sauce. Enjoy.