Blackstone Bourbon Chicken on the Griddle Recipe
This Blackstone Bourbon Chicken recipe features tender, juicy chicken thighs seared on the griddle and coated in a sweet and savory bourbon glaze. With layers of flavor from garlic, ginger, soy sauce, and a touch of heat from red pepper flakes, this dish is perfect served over rice, cauliflower rice, or in lettuce cups for a deliciously satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Chicken
- 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 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, garlic, ginger, and red pepper flakes. Set aside near the griddle so it’s ready when needed.
- Preheat and prep the chicken: Heat the Blackstone griddle to medium-high. Pat the chicken pieces dry, then toss them with salt, pepper, and 2 tablespoons cornstarch to lightly coat. This helps create a nice browning and allows the sauce to cling better.
- Sear in batches: Oil the griddle surface with 2–3 tablespoons neutral oil. Arrange chicken pieces in a single layer without crowding. Let them sear undisturbed for 2–3 minutes to develop a golden crust, then flip and cook for another 3–5 minutes until cooked through (internal temperature of 165°F). Work in batches to ensure even browning, transferring finished chicken to a warm zone on the griddle.
- Reduce the sauce: Lower the heat on a section of the griddle to medium. Pour the prepared sauce into a metal cup or small pan and place it on the griddle surface or side burner. Let it simmer for 2–3 minutes, then whisk in the cornstarch slurry. Continue cooking and stirring until the sauce becomes glossy and slightly thickened, about 1–2 minutes.
- Glaze and finish: Return all the chicken pieces to the hot zone of the griddle. Pour the thickened sauce over the chicken and toss with spatulas to coat every piece evenly. Cook and toss for 30–60 seconds until the glaze clings beautifully. Garnish with sliced green onions and toasted sesame seeds. Taste and adjust seasoning with a pinch of salt or a splash of vinegar if desired.
- Serve: Serve the bourbon chicken over steamed rice, cauliflower rice, or inside lettuce cups. Accompany with steamed broccoli and drizzle any remaining glaze from the griddle over the top for extra flavor.
Notes
- Ensure to not overcrowd the griddle when searing chicken to get a proper sear and avoid steaming.
- Adjust red pepper flakes to taste for desired spice level, or omit for mild flavor.
- Use a non-alcoholic bourbon substitute if preferred for a family-friendly version.
- To keep cooked chicken warm, move it to a lower heat zone on the griddle instead of off the heat.
- The cornstarch slurry is critical to achieve the thick, glossy glaze finish.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
Keywords: Blackstone bourbon chicken, griddle chicken recipe, bourbon chicken glaze, seared chicken thighs, easy bourbon chicken, griddle cooking
