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Blackstone Bourbon Chicken

Blackstone bourbon chicken with an Asian-inspired sweet glaze is cooked right on a flat-top griddle for glossy, caramelized pieces. A quick bourbon-soy marinade and a cornstarch-thickened sauce create a bubbling, sticky finish that clings to every bite.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Marinade and glaze
  • 1.5 lb chicken thighs Cut into bite-sized pieces.
  • 0.25 cup bourbon
  • 0.25 cup soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic Minced.
  • 1 tsp ginger Grated.
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp oil For the griddle.
  • sesame seeds For garnish.
  • 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 grated ginger in a bowl until the sugar dissolves and the mixture looks glossy.
  2. Reserve 1/3 of the marinade in a separate bowl, then marinate the chicken in the remaining marinade for 30 minutes.
Cook on the Blackstone griddle
  1. Heat the oil on the Blackstone griddle over medium-high heat until shimmering.
  2. Add the marinated chicken and cook for 10-12 minutes, stirring frequently, until cooked through and caramelized with browned edges.
Thicken the glaze and finish
  1. Mix cornstarch with water, then stir it into the reserved marinade until smooth.
  2. Pour the thickened marinade over the chicken and cook for 2-3 minutes, stirring as needed, until the sauce bubbles and coats the chicken.
  3. Garnish with sesame seeds and green onions right before serving so the top looks fresh and the glaze stays glossy.

Notes

Pro tip: Stir the chicken frequently during the first cook so the sugars caramelize evenly and don’t burn. Refrigerate leftovers in a sealed container for up to 3 days; freeze the cooked chicken for up to 2 months. For a lighter option, use low-sodium soy sauce and reduce brown sugar by 1-2 tbsp to keep the glaze flavor balanced.