1 1/2 lb chicken thigh; bite sized pieces
2 tbsp teriyaki sauce
1/2 tsp worcestershire sauce
1/2 tsp garlic salt
1/2 tsp ginger powder
3 tbsp brown sugar
1 tbsp sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water

1. Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or best overnight. Save remainder sauce and refrigerate.

2. Braise chicken with marinate on medium low heat until cooked. Remove from frying pan.

3. In a 2 quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tbsp. of sugar with 1/4 cup water.

4. Bring to a simmer and stir until sugar is devolved. Add chicken to sauce and stir until chicken is coated and its ready to serve.