Indulge in the delicious contrast of flavors and textures with this Crispy Maple-Bourbon Glazed Chicken. The chicken is coated in a sweet and sticky glaze that caramelizes beautifully in the oven, providing a delightful crunch with every bite. The bourbon adds a deep, rich flavor that perfectly complements the natural sweetness of the maple syrup.
Served alongside creamy garlic mashed cauliflower, this dish offers a lighter alternative to traditional mashed potatoes without sacrificing taste. The cauliflower is whipped until silky smooth and infused with roasted garlic, making it an excellent accompaniment to the flavorful chicken. Perfect for weeknight dinners or special occasions!
Ingredients
INGREDIENTS
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup maple syrup
- 1/4 cup bourbon
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 head cauliflower, chopped into florets
- 4 cloves garlic, peeled
- 1/4 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine maple syrup, bourbon, soy sauce, Dijon mustard, garlic powder, black pepper, and salt to create the glaze.
- Place the chicken thighs on a baking sheet lined with parchment paper and brush generously with the glaze, reserving some for basting later.
- Bake the chicken for 25-30 minutes, basting with the reserved glaze halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).
- While the chicken is baking, bring a pot of salted water to a boil. Add the cauliflower florets and garlic cloves, and cook until tender, about 10-12 minutes.
- Drain the cauliflower and garlic, then return to the pot. Add heavy cream, butter, salt, and pepper. Mash until creamy and smooth.
- Once the chicken is cooked, let it rest for a few minutes before serving. Serve the chicken alongside the garlic mashed cauliflower, drizzling any remaining glaze over the top. Enjoy!
Notes
Tip: For a smoother texture in your mashed cauliflower, use a food processor instead of a masher.
For extra flavor, consider marinating the chicken in the maple-bourbon mixture for a few hours before cooking. This allows the chicken to absorb more of the rich flavors.
If you prefer a spicier kick, add a pinch of cayenne pepper or a splash of hot sauce to the glaze. You can also substitute the bourbon with apple cider for a non-alcoholic version.
Leftover chicken can be stored in an airtight container in the fridge for up to three days and reheated in the oven to maintain its crispiness. The garlic mashed cauliflower can also be frozen and reheated, though it may require a splash of cream or milk to revive its creamy texture.
