Cooking With Spirits

When you think of spirits like whiskey, rum, or tequila, your mind probably goes straight to cocktails and happy hours. But did you know these bold flavors can also transform your kitchen creations? Cooking with spirits isn’t just for fancy chefs — it's a simple, fun way to add depth, aroma, and a little extra magic to your meals.

Alcohol acts as a flavor carrier, enhancing both sweet and savory dishes. When used correctly, the alcohol cooks off, leaving behind rich flavors without the boozy bite. Think creamy vodka sauces, bourbon-glazed meats, or rum-soaked desserts. The possibilities are endless!

Today, I’m sharing one of my favorite recipes that will have you cooking with spirits like a pro: Honey Bourbon Chicken Skillet. It's perfect for a cozy dinner or to impress your guests at your next get-together.

Honey Bourbon Chicken Skillet

Ingredients:

• 4 boneless, skinless chicken thighs
  
  

• Salt and pepper, to taste
  
  

• 1 tablespoon olive oil
  
  

• 2 cloves garlic, minced
  
  

• 1/3 cup bourbon
  
  

• 1/4 cup honey
  
  

• 2 tablespoons soy sauce
  
  

• 1 tablespoon Dijon mustard
  
  

• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  
  

• 1 tablespoon butter
  
  

• Optional: red pepper flakes for a little heat
  
  

Instructions:

1. Season and Sear
   Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes per side, until golden brown. Remove chicken and set aside.
   
   

2. Make the Sauce
   In the same skillet, lower the heat to medium. Add the minced garlic and cook until fragrant (about 30 seconds). Carefully pour in the bourbon (it may sizzle!) and scrape up any browned bits from the pan.
   
   

3. Add the Sweet and Savory
   Stir in the honey, soy sauce, Dijon mustard, and thyme. Let the sauce simmer for 2-3 minutes, reducing slightly.
   
   

4. Finish Cooking the Chicken
   Return the chicken thighs to the skillet, coating them in the sauce. Cover and simmer on low for 10-12 minutes, until the chicken is cooked through (internal temp of 165°F).
   
   

5. Final Touch
   Stir in the butter to finish the sauce. Sprinkle with a pinch of red pepper flakes if you like a little spice.
   
   

6. Serve and Enjoy
   Serve the chicken hot, spooning extra sauce over the top. It pairs beautifully with mashed potatoes, rice, or roasted veggies.
   
   

Tips for Cooking With Spirits:

• Always cook off the alcohol unless you want a strong flavor (and a little buzz) left behind.
  
  

• Use good-quality spirits you’d actually drink — bad liquor will taste even worse once it reduces.
  
  

• Start with a small amount and build up if you want a stronger flavor.
  
  

• Flambéing is fun, but be careful: always remove the pan from the burner before adding spirits to avoid sudden flames.
  
  

Cooking with spirits isn’t just about adding alcohol — it’s about layering rich, complex flavors you can’t get any other way. Try it out and your kitchen will be filled with irresistible aromas that might just have your neighbors knocking at your door!

Cheers to delicious adventures!

If you missed any of our past posts, you can read them here, and don’t forget to look out for next week's blog post; Choose Your Own Adventure: The Bar Crawl Edition. 

Thanks for reading, we appreciate you!! Cheers!