Blackstone Bourbon Chicken on the Griddle Recipe
Blackstone Bourbon Chicken is a flavorful, sticky glazed dish featuring tender, seared boneless chicken thighs cooked on a griddle and coated in a rich bourbon-infused sauce. Perfectly caramelized with a balance of sweetness, acidity, and heat, this recipe delivers restaurant-quality results in about 30 minutes, ideal for serving over steamed rice, cauliflower rice, or in lettuce cups.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4–6 servings 1x
- Category: Chicken
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 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 apple juice with 1 teaspoon vanilla extract as non-alcoholic substitute)
- 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
To Finish
- 2–3 green onions, thinly sliced
- Toasted sesame seeds (optional)
For Serving
- Steamed rice, cauliflower rice, or lettuce cups
- Steamed broccoli
Instructions
- Mix the sauce: In a metal cup or small saucepan, whisk together bourbon, soy sauce, brown sugar, honey, rice vinegar, ketchup, minced garlic, grated ginger, and red pepper flakes if using. Set this mixture near the griddle for easy access.
- Preheat and prep the chicken: Heat your griddle or Blackstone to medium-high. Pat the chicken pieces dry thoroughly, then toss with kosher salt, black pepper, and 2 tablespoons of cornstarch to coat lightly. This helps achieve a good sear and allows the sauce to cling better.
- Sear in batches: Oil the griddle surface lightly with neutral oil. Add chicken pieces in a single layer without crowding to avoid steaming. Let sear undisturbed for 2–3 minutes until browned, then flip and cook for another 3–5 minutes or until internal temperature reaches 165°F. Work in batches for optimal browning, transferring cooked chicken to a warm spot.
- Reduce the sauce: Turn a section of the griddle to medium heat. Pour the pre-mixed sauce into a metal cup or pan and place it on the griddle or a side burner. Let it simmer for 2–3 minutes to cook off the alcohol and concentrate flavors. Then whisk in the cornstarch slurry and stir continuously until the sauce becomes glossy and thickens slightly, about 1–2 minutes.
- Glaze and finish: Return all cooked chicken to the hot area on the griddle. Pour the thickened sauce over the chicken, tossing rapidly with spatulas to coat every piece thoroughly. This step should take 30–60 seconds to ensure the sticky glaze clings well. Garnish with thinly sliced green onions and toasted sesame seeds if desired. Taste and adjust seasoning with a pinch of salt or splash of vinegar as needed.
- Serve: Serve the bourbon chicken hot, spooned over steamed jasmine rice, cauliflower rice, or in crisp lettuce cups. Accompany with steamed broccoli, and drizzle any extra glaze from the pan over the top for extra flavor.
Notes
- Pat the chicken pieces very dry before coating to ensure proper searing and browning.
- Do not overcrowd the griddle to prevent steaming and to achieve a better crust.
- Simmer the sauce before adding slurry to cook off alcohol and deepen flavor.
- Glaze the chicken quickly once the sauce thickens to avoid over-reduction or excessive sweetness.
- Balance sauce sweetness with extra vinegar or lemon juice if necessary, or dilute with a tablespoon of water if too salty.
- Chicken breasts can be used as a substitute but require careful timing to avoid drying out.
- For a non-alcoholic version, substitute bourbon with apple juice and vanilla extract or additional broth and maple syrup.
- If you don’t have a griddle, a large cast iron or stainless steel skillet over medium-high heat works equally well.
Keywords: bourbon chicken, Blackstone griddle chicken, sticky glazed chicken, seared chicken thighs, bourbon sauce chicken
