It’s a pretty loose recipe, no measuring but I like to let the chicken soak up some bourbon for a day or two, along with whatever ingredients I have on hand that jive. You pretty much always want bbq sauce but I don’t always have it so I might throw tomatoes and hot peppers in the ninja and let that be the paste. Dashes of spices round it out. Mustard powder, chocolate habenero pepper, worchestire sauce, whatever feels right in the moment.Bourbon marinated chicken? Please describe.