This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Chef Jason Smith—judge on Discovery Plus' "Best Baker In America," former winner of "Food Network Star" and "Southern Country Bling" creator—shares a recipe for honey-bourbon glazed chicken over wild rice. 

For more chicken dinners, check out Jet Tila's Kung Pao Velveted Chicken, Curtis Stone's Fried Chicken, and Rach's White Wine Chicken, Beer Can-Style.


  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 clove garlic, finely minced
  • 4 boneless, skinless chicken breasts, thinly sliced
  • Salt and pepper
  • 2 tablespoons brown sugar 
  • 2 tablespoons whole grain mustard
  • ¼ to ½ teaspoon red pepper flakes
  • ⅓ cup honey
  • ⅓ cup good-quality bourbon
  • Juice from ½ lemon
  • 2 cups cooked wild rice
  • ½ cup sliced scallions, for garnish


Serves: 2 to 4


Preheat a medium-large cast iron skillet over high heat on a grill, about 8 minutes. Melt butter, add onions and garlic, and cook until translucent. Add chicken, season with salt and pepper, and cook until chicken is cooked through, 6 to 8 minutes. Add brown sugar, mustard, and red pepper flakes, stirring to combine, and cook for 3 minutes more. Stir in honey, then remove skillet from the grill. Add bourbon, carefully tilting the skillet towards flame, and let the alcohol burn off. Close lid to grill and reduce the sauce for a few minutes, then stir in lemon juice to combine.

Place the prepared rice on a serving platter, top with chicken mixture and sauce, then garnish with scallions.