This Bourbon Chicken recipe is fabulous! I always have to make twice as much as I think we will eat, and we still rarely have leftovers! I serve this over Jasmine rice with sauteed cabbage & bacon. MMMMM!
Combine all ingredients except chicken and wine, stirring until sugar is dissolved.
Cut up chicken thighs into large pieces (depending upon size, in quarters).
Pour marinade and chicken into gallon Ziploc bag. Refrigerate, turning occasionally for 1 to 2 days (2 days for best flavor).
Bake at 350* in stove-top safe (not glass) baking dish for 1 1/2 hours. Remove from oven.
Place baking dish on medium high burner and add white wine, simmering for 5 minutes longer.
*** For a smoky flavor, after removing the chicken from the oven, I sometimes grill the chicken pieces over a high flame on my gas grill for a few minutes, then return it to the baking dish to add the wine.
*** This recipe easily doubles and triples for more servings. It also freezes very well for future dinners.