Crisp-Skinned Bourbon Chicken - cooking recipe

Ingredients

1/2 cup Bourbon
1/4 cup packed dark brown sugar
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon cajun seasoning
1 garlic clove, minced
3/4 teaspoon cornstarch
salt
pepper
8 bone-in skin-on chicken thighs, excess fat trimmed (about 4 pounds)
1 tablespoon vegetable oil

Preparation

Whisk bourbon, sugar, vinegar, Worcestershire sauce, Cajun seasoning, garlic, cornstarch, 1/2 t salt, and 1/4 t pepper in a bowl until sugar dissolves.
Pat chicken dry with paper towels and season with salt and pepper.
Heat oil in a large nonstick skillet over med-high heat until just smoking.
Cook chicken, skin-side down, until skin is well browned and crisp, 15-20 minutes.
Turn chicken skin-side up and cook over medium heat until chicken registers 175 degrees, 5-8 minutes.
Transfer chicken to platter.
Pour off fat from skillet; add bourbon mixture and simmer until thickened, about 2 minutes.
Pour sauce over chicken; serve.