{"id":254,"date":"2020-03-17T12:42:02","date_gmt":"2020-03-17T16:42:02","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=254"},"modified":"2021-02-11T21:15:27","modified_gmt":"2021-02-12T02:15:27","slug":"burbon-chicken-sandwich","status":"publish","type":"post","link":"https:\/\/www.samanthataffner.com\/blog\/burbon-chicken-sandwich\/","title":{"rendered":"Burbon Chicken Sandwich"},"content":{"rendered":"\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200317185610_IMG_4530-1024x683.jpg\" alt=\"\" data-id=\"255\" data-full-url=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200317185610_IMG_4530-scaled.jpg\" data-link=\"http:\/\/www.samanthataffner.com\/blog\/?attachment_id=255\" class=\"wp-image-255\" srcset=\"https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200317185610_IMG_4530-1024x683.jpg 1024w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200317185610_IMG_4530-300x200.jpg 300w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200317185610_IMG_4530-768x512.jpg 768w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200317185610_IMG_4530-1536x1024.jpg 1536w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200317185610_IMG_4530-2048x1365.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Marinade         <ul><li>1\/2 Cup Burbon (I used Jim Beam)<\/li><li>1\/2 cup soy sauce low sodium<\/li><li>1\/2 cup water<\/li><li>4 cloves garlic minced<\/li><li>1\/2 cup brown sugar<\/li><li>1 tsp fresh ginger minced<\/li><li>2 tbsp red wine (I used Pinot Noir)<\/li><li>1 tsp sesame oil     <\/li><\/ul><\/li><li>Bourbon Chicken         <ul><li>2 lb boneless skinless chicken thighs cut into cubes<\/li><li>2 tbsp olive oil<\/li><li>1 yellow onion chopped     <\/li><\/ul><\/li><li>Sandwich         <ul><li>French baguette<\/li><li>Fresh mozzarella<\/li><li>Sliced totmato.  (I used Sunset Tomato, Kumato)     <\/li><\/ul><\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/kumato.png\" alt=\"\" class=\"wp-image-258\" width=\"246\" height=\"84\" srcset=\"https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/kumato.png 422w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/kumato-300x103.png 300w\" sizes=\"(max-width: 246px) 100vw, 246px\" \/><\/figure><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Whisk all the marinade ingredients together in a medium bowl thoroughly. Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 30 minutes to overnight.<\/li><li>In a large skillet heat the olive oil over medium to high heat. Saute onion until tender.<\/li><li>Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes. <\/li><li>Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked. Should take another 5 to 10 minutes.<\/li><li>If you want some extra sauce, cook the remaining marinade in a small saucepan over medium heat, for about 5 to 10 minutes until it reduces about half and thickens a bit.<\/li><li>Serve as a sandwich.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Marinade 1\/2 Cup Burbon (I used Jim Beam) 1\/2 cup soy sauce low sodium 1\/2 cup water 4 cloves garlic minced 1\/2 cup brown &hellip; <\/p>\n","protected":false},"author":1,"featured_media":255,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[122,137,146,1],"tags":[32,18,31],"class_list":["post-254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-cooking-with-alcohol","category-sandwich","category-uncategorized","tag-cajun","tag-chicken","tag-sandwich"],"_links":{"self":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/254"}],"collection":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=254"}],"version-history":[{"count":0,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/254\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/255"}],"wp:attachment":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}