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Blackstone Bourbon Chicken

Blackstone bourbon chicken with an Asian-inspired sweet glaze cooked right on the flat-top griddle. Bite-sized chicken thighs get caramelized, then get glossed with a thick bourbon soy sauce that bubbles and coats every piece.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Bourbon marinade and sauce
  • 0.25 cup bourbon
  • 0.25 cup soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 3 garlic, minced
  • 1 tsp ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water
Chicken and cooking
  • 1.5 lb chicken thighs, cut into bite-sized pieces
  • 2 tbsp oil
  • 0.5 sesame seeds for garnish
  • 0.5 green onions for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make and marinate
  1. Combine bourbon, soy sauce, brown sugar, apple cider vinegar, garlic, and ginger in a bowl until the sugar dissolves and the mixture looks glossy.
  2. Reserve 1/3 of the marinade in a separate container, then add the remaining marinade to the chicken thighs and toss to coat.
  3. Marinate for 30 minutes, turning once if possible, so the chicken takes on flavor and begins to look slightly opaque.
Griddle cook and glaze
  1. Heat oil on the Blackstone griddle over medium-high heat until it shimmers and spreads easily.
  2. Add the chicken in a single layer and cook for 10-12 minutes, stirring frequently, until cooked through and caramelized on the edges.
  3. Mix cornstarch with water and add it to the reserved marinade, stirring to dissolve.
  4. Pour the thickened marinade over the chicken and cook for 2-3 minutes, stirring, until the sauce bubbles and coats each piece with a glossy glaze.
  5. Remove from heat and garnish with sesame seeds and green onions before serving.

Notes

For deeper caramelization, avoid crowding the griddle—cook in batches if needed so the chicken browns instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat on the griddle or in a skillet until the sauce loosens. Freezing is not recommended due to sauce texture. If you want a gluten-free option, use gluten-free soy sauce (and confirm any bourbon is gluten-free if needed).