Chicken Fingers with Brown Sugar and Bourbon

Fifty Shades of Chicken, p. 84

1 ½ pounds boneless, skinless chicken breasts, patted dry with paper towels

1 teaspoon pure chile powder

1 teaspoon ground cumin

1 teaspoon coarse kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons brown sugar

2 tablespoons honey

1 tablespoon bourbon

Extra-virgin olive oil, for drizzling

Freshly squeezed lemon juice, for drizzling

Using a sharp knife, trim the breasts lengthwise into 1-inch-wide fingers.

In hindsight, whoever decided to call them chicken "fingers" was a pretty macabre individual. Imho.

In a medium bowl, combine the chile powder, cumin, salt, and pepper. 

What a rub!

Add the chicken fingers and mix well until thoroughly coated. 

You'll know it's coated when it's damn beautiful. 

Cover the bowl with plastic wrap and late marinate in the fridge for at least 1 hour, or longer if you want to make the chicken wait for it.

Preheat the broiler. Oil a large baking pan or a broiler pan. In a small saucepan, bring the brown sugar, honey, and bourbon to a boil, stirring. Pour half the mixture over the waiting chicken, tossing it gently. Drizzle with oil.

Lay the fingers out on the pan without crowding, and broil, turning once, until the chicken is sticky all over and browned around the edges, 5 to 7 minutes.

Always check to make sure it's thoroughly cooked, even on the inside. You'll have to destroy its beauty, but it's worth it. 

Brush the chicken with more of the sticky glaze for serving, then drizzle with lemon juice. 

Served with some Walmart mustard potato salad. 

My Rating: 5/5 "This is magnificent. A symphony. It's savory, it's sweet, and it has a nice peppy undertone from the bourbon. People will gobble them up - if you don't get to them first!"