Marinated Bourbon Chicken (Golden Corral Style)

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Sweet, sticky, and full of nostalgic flavor, this Golden Corral-style Bourbon Chicken recipe is an easy copycat you can make at home.

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Tender chicken pieces are cooked in a savory-sweet bourbon and soy sauce mixture until caramelized, delivering that classic buffet or food court taste with simple pantry ingredients and weeknight-friendly steps.

• Prep time: 15 minutes
• Marinating time: 1 hour or up to overnight
• Cook time: 10 minutes
• Total time: 1 hour and 25 minutes
• Servings: 4
• Prep level: Beginner +

Ingredient Notes

• Chicken: Boneless skinless chicken thigh meat stays juicy and tender, even after marinating and cooking. You can substitute boneless chicken breast if needed, but keep an eye on it to avoid overcooking.
• Low-sodium soy sauce:​ Adds depth without overpowering saltiness. Regular soy sauce works, but reduce the amount slightly.
• Brown sugar: ​Brings that signature sweet, caramelized finish. Light or dark brown sugar both work; dark will give a deeper molasses flavor.
• Ground ginger:​ Adds a warm, earthy, and slightly spicy flavor to the marinade.
• Garlic: Adds essential savory depth. Using fresh minced garlic gives the best flavor, but garlic powder can work when you need a quick substitute.
• Red pepper flakes (optional): Gives the dish a little heat. Adjust to taste or leave out for a milder version.
• Onion flakes: Unlike onion powder, which melts right into the marinade, onion flakes soften as they cook and keep their shape, adding little bites of tender onion to the dish.
• Bourbon: Gives the sauce its signature depth and richness. The alcohol cooks off, leaving a warm, slightly smoky flavor. For a non-alcohol option, swap in apple juice or chicken broth.
• White wine: Adds brightness and balances the sweetness. Dry white wine works best. You can substitute with more bourbon, apple cider vinegar, or broth if you prefer.

Variations

• Add a splash of orange juice for a citrusy twist.
• Stir in a little honey for extra sweetness.
• Finish with thin slices of green onions or sesame seeds for a fresh pop before serving.

Step-by-Step Instructions

• Prep the chicken: remove any excess fat, cut them into chunks, and set aside.
• Mix the marinade ingredients until thoroughly combined. 
• Marinate the chicken: Pour the marinade over the chicken, reserving a little bit. Cover and refrigerate for at least 30 minutes, or up to overnight.

• Cook the chicken: Heat oil in a large skillet. Place the chicken pieces in the hot pan. Cook until golden brown and nearly done.  Remove chicken and keep warm.

• Reduce the heat and scrape up all the flavorful pan juices with brown bits from the bottom, and add the wine. 
• Return the chicken to the pan and add the remaining marinade. Let the sauce simmer and stir a few times until the chicken is fully cooked.

• Serve over hot rice or noodles and enjoy!

See the recipe card below for complete measurements and cook times.

Laura Belle’s Tips

1. Marinate for maximum flavor – Let the chicken marinate for at least 30 minutes, but a few hours or overnight will give you a deeper, richer flavor.
2. Don’t skip the sear – Cooking the chicken until lightly caramelized helps recreate that classic Golden Corral Bourbon Street Chicken style finish.
3. Alcohol cooks off – Both the bourbon and white wine simmer down, leaving flavor without the bite.

Storing & Reheating Tips

Refrigerate: Store leftover bourbon chicken in an airtight container in the refrigerator for up to 4 days.

​Freeze: Let the chicken cool completely, then freeze it in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat on the stove: Warm gently in a skillet over medium-low heat. Add a splash of water or broth if needed to keep the chicken moist and tender.

Reheat in the microwave: Heat in short intervals, stirring between each, to prevent the chicken from drying out.

What to Serve with Bourbon Chicken

Pair this zesty chicken with:

• Mashed potatoes – Classic comfort food.
• Side salad – A fresh, light contrast to the crispy chicken.
• Steamed white rice or jasmine rice – Perfect for soaking up the delicious sauce.
• Butternut Mac and Cheese – This dish combines the taste of traditional mac and cheese with the delicious nutty flavor of butternut squash.
• Steamed or Roasted Veggies like – Green Beans, Broccoli, or Brussel Sprouts.
• Easy Dinner Rolls from Back To My Southern Roots

Continue to Content

Yield: 4 servings

Marinated Bourbon Chicken (Golden Corral Style)

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Tender marinated chicken simmered in a savory-sweet bourbon sauce. Easy, comforting, and made with simple ingredients.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

• 2 pounds boneless skinless chicken thighs
• 2 tablespoons vegetable oil
• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar (light or dark)
• 1/2 cup bourbon (apple juice or broth can be substituted)
• 2 cloves of garlic – minced (1 teaspoon garlic powder)
• ​2 tablespoons onion flakes
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (adjust to taste or omit)

Instructions

1. Prep the skinless chicken thighs by removing any excess fat and slicing them lengthwise into two or three long strips.
2. Next, cut across the strips, creating about 1-inch bite-size chunks. Place in a large bowl and set aside.
3. In a medium bowl, add all the marinade ingredients (bourbon, soy sauce, brown sugar, ground ginger, red pepper flakes, fresh garlic, and onion flakes. Mix thoroughly until the brown sugar has dissolved. 
4. Marinate the chicken: Add the marinade to the chicken, making sure all the pieces are covered. Reserve about 1/4 cup of the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for a deeper flavor.
5. Heat the pan: Warm a large skillet or frying pan over medium-high heat with a little oil.
6. Cook the chicken: Once the oil is heated, use kitchen tongs to remove the chicken from the marinade, draining well, and add it to the hot pan in a single layer. Cook until light golden brown and nearly cooked through, approximately 5 minutes. Remove chicken from the pan and keep warm.
7. Reduce the flame to medium heat. Use a wooden spoon and scrape up all the flavorful pan juices with brown bits from the bottom of the pan, then pour in the white wine. 
8. Simmer: Return the chicken pieces to the pan and add the reserved marinade. Let the sauce simmer, stirring occasionally, until the chicken is fully cooked, about 2 to 3 minutes, and has an internal temperature of 165°F. Then serve and enjoy!

Notes

Helpful Equipment

• Large bowl
• Cutting board
• Sharpe kitchen knife
• Large skillet

Tips

• Marinate for maximum flavor 
• Don't skip the sear 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 655Total Fat: 25gSaturated Fat: 6gUnsaturated Fat: 19gCholesterol: 274mgSodium: 2099mgCarbohydrates: 34gFiber: 1gSugar: 31gProtein: 58g

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