Introduction

Blackstone Bourbon Chicken on the Griddle is a flavorful, saucy dish perfect for a quick weeknight meal. Tender chicken thighs are seared to golden perfection and glazed with a sweet and savory bourbon sauce. Serve it over rice or in lettuce cups for a delicious, crowd-pleasing dinner.

Multiple pieces of glazed grilled chicken sit close together on a hot, shiny, black grill surface. Each piece is covered with a thick, glossy brown sauce that makes them look juicy and flavorful. Small pieces of green onion and bits of red and yellow peppers are scattered on and around the chicken, adding bright color contrasts to the rich brown meat. Light smoke rises gently in the background, giving a fresh grilled feeling. The close-up view shows the texture of the meat and sauce clearly. 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
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 (to finish)
Toasted sesame seeds (optional, to finish)
For serving: steamed rice, cauliflower rice, or lettuce cups; steamed broccoli

Instructions

Step 1: Mix the sauce ingredients—bourbon, soy sauce, brown sugar, honey, rice vinegar, ketchup, garlic, ginger, and red pepper flakes—in a metal cup or small saucepan. Set near the griddle for easy access.
Step 2: Preheat your Blackstone griddle to medium-high heat. Pat the chicken pieces dry, then toss them with salt, pepper, and 2 tablespoons of cornstarch to coat lightly. This helps with browning and sauce adherence.
Step 3: Oil the griddle lightly and add the chicken in a single layer without crowding. Let the chicken sear undisturbed for 2–3 minutes to develop color, then flip and cook for another 3–5 minutes until just cooked through (internal temperature of 165°F). Cook in batches if needed, moving finished chicken to a warm area.
Step 4: Reduce one section of the griddle to medium heat. Pour the prepared sauce into your metal cup or pan and place it on the griddle or side burner. Simmer the sauce for 2–3 minutes, then whisk in the cornstarch slurry. Stir and cook for 1–2 minutes until the sauce is glossy and thickened.
Step 5: Return the cooked chicken to the hot zone of the griddle. Pour the thickened sauce over the chicken and toss quickly with spatulas until every piece is coated and the glaze clings well, about 30–60 seconds. Sprinkle with sliced green onions and sesame seeds. Taste and adjust seasoning with salt or a splash of vinegar if necessary.
Step 6: Serve the bourbon chicken over steamed rice or cauliflower rice, or spoon it into lettuce cups. Add steamed broccoli on the side and drizzle any extra glaze from the pan on top for extra flavor.

Tips & Variations

For a non-alcoholic version, substitute bourbon with apple juice or non-alcoholic bourbon-style whiskey.
Use chicken breasts if preferred, but thighs stay juicier and more flavorful.
Add vegetables like bell peppers or snap peas to the griddle for a complete one-pan meal.
Adjust red pepper flakes to control the heat level or omit for a milder sauce.

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. Sauce may thicken upon cooling; add a splash of water or broth when reheating to loosen if needed.

How to Serve

The image shows a close-up of several grilled chicken wings arranged in a row on a dark surface, each wing glazed with a shiny, sticky sauce that gives them a rich, caramelized golden-brown color. There are small, colorful pieces of vegetables—red and yellow bell peppers—scattered around and slightly underneath the wings, adding vibrant spots of color. The chicken wings have slight char marks that add texture and a crispy look to the surface. The background is blurred, keeping the focus on the glistening wings and mixed vegetables in the front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a Blackstone griddle?

Yes, you can use a large cast-iron skillet or heavy-bottomed pan on your stovetop. Just be sure to cook the chicken in batches to avoid crowding and achieve proper browning.

How do I know when the chicken is fully cooked?

The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Using a meat thermometer is the easiest way to check doneness.