Introduction

Blackstone Bourbon Chicken is a flavorful, tender dish cooked right on the griddle with a sticky, sweet-savory bourbon glaze. It’s perfect for a quick weeknight dinner or entertaining guests with its rich sauce and beautiful sear. Serve it over rice or in lettuce cups for a delicious meal everyone will love.

The image shows multiple pieces of glazed chicken cooking on a black grill surface. Each chicken piece is coated with a shiny, dark brown sauce and topped with small pieces of chopped green and yellow vegetables. There are bright red chili slices scattered around the chicken, adding color contrast. The grill surface appears hot with some steam rising, creating a smoky effect. The background is softly blurred with a white marbled texture visible around the grill edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2–3 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons cornstarch (for light dredge)
2–3 tablespoons neutral oil for the griddle
Sauce:

1/2 cup bourbon (or substitute as noted below)
1/3 cup low-sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons honey (or maple syrup)
2 tablespoons rice vinegar
1 tablespoon ketchup
3 cloves garlic, minced
2 teaspoons fresh grated ginger
1/2–1 teaspoon red pepper flakes (optional)

Slurry: 1 tablespoon cornstarch mixed with 2 tablespoons cold water
2–3 green onions, thinly sliced
Toasted sesame seeds (optional)
For serving: steamed rice, cauliflower rice, or lettuce cups; steamed broccoli

Instructions

Step 1: In a small saucepan or metal cup, whisk together bourbon, soy sauce, brown sugar, honey, rice vinegar, ketchup, garlic, ginger, and red pepper flakes. Set nearby for easy access.
Step 2: Heat your griddle to medium-high. Pat chicken pieces dry, then toss with salt, pepper, and 2 tablespoons cornstarch to coat lightly.
Step 3: Add oil to the griddle and place chicken in a single layer without crowding. Let sear undisturbed for 2–3 minutes to brown, then flip and cook another 3–5 minutes until fully cooked (165°F). Cook in batches for best color and texture. Keep finished chicken warm.
Step 4: Reduce heat to medium in a part of the griddle or use a side burner. Pour the sauce into a metal cup or pan and simmer 2–3 minutes to cook off alcohol and concentrate flavors. Whisk in the cornstarch slurry and continue stirring until sauce is glossy and thickened, about 1–2 minutes.
Step 5: Return all cooked chicken to the hot zone, pour the thickened sauce over the top, and toss quickly until every piece is coated and the glaze clings, about 30–60 seconds. Garnish with green onions and sesame seeds. Adjust seasoning if needed with salt or a splash of vinegar.
Step 6: Serve immediately over steamed rice, cauliflower rice, or inside lettuce cups. Drizzle with any remaining glaze from the pan.

Tips & Variations

For the best sear, make sure chicken pieces are very dry before coating with cornstarch.
Cook chicken in batches to prevent steaming and ensure a crispy exterior.
If you prefer no alcohol, substitute bourbon with apple juice plus 1 teaspoon vanilla extract or extra chicken broth with 1 tablespoon maple syrup.
Use chicken breasts if you like, but slice into 1-inch pieces and watch carefully to avoid overcooking.
Serve with steamed jasmine rice, fried rice, sesame broccoli, or light cucumber salad for a complete meal.

Storage

Store leftover bourbon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or broth if needed to loosen the sauce.

How to Serve

The image shows several pieces of glazed, cooked chicken arranged closely on a hot, black grill surface, with visible steam rising. Each piece is shiny with a dark reddish-brown sauce coating them and has small yellow and green chopped vegetables, like peppers or onions, scattered on top. The chicken pieces are clustered in groups, with some small red pepper pieces around the edges, all resting on the textured black grill. The background is blurred but has a white marbled look under soft, natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without bourbon?

Yes, you can use apple juice with 1 teaspoon vanilla extract or extra chicken broth with 1 tablespoon maple syrup to keep the glaze rich and glossy without alcohol.

Will chicken breasts work?

They do! Slice into 1-inch pieces and sear quickly at high heat. Remove from heat once the internal temperature reaches 165°F to keep them tender and juicy.