Though it's thought to originate from Bourbon Street in New Orleans, Bourbon Chicken actually hails from Kentucky. Bourbon Chicken features bite-sized pieces of chicken, marinated in whisky and served in a flavorful sauce.
Tip: A half teaspoon of salt per pound of seafood, and one teaspoon per pound of chicken, beef, pork, and lamb is standard, but use more or less depending on your taste and the recipe.