I read a bunch of bourbon chicken recipes, and did this one by pulling the elements that sounded best.
1/4 cup bourbon
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup brown sugar
1 tsp ground ginger
1/2 tsp granulated garlic
1 Tbsp dried minced onion
2 lbs boneless, skinless chicken breast, each breast sliced in half horizontally
Marinade: Combine the marinade ingredients in a 1 gallon ziplock bag. Add the chicken, seal the bag and manipulate the bag to coat all pieces. Put in the refrigerator and allow to marinate at least 4 hours, up to 48 hours. Turn the bag periodically to help ensure all the chicken is coated.
To Fry: Remove the chicken from the marinade. Pan fry in a mixture of olive oil and butter over medium heat until barely done, typically 2 to 3 minutes per side.
To Grill: Pre-heat grill. Turn heat down to low and place a layer of aluminum foil on the grate. Arrange the chicken in a single layer on the foil. Cover and cook until barely done, flipping after 2 to 4 minutes (depending on grill heat). Note: The chicken can be grilled directly on the grate, although it will come out less moist.
I thought about cutting the chicken in stripes and threading on skewers, satay style, but haven’t done it yet.