Go Back

Blackstone Bourbon Chicken

Blackstone bourbon chicken with glossy, caramelized chicken pieces and an Asian-inspired sweet bourbon glaze cooked on a flat-top griddle. Marinated chicken is griddled until browned, then finished with a cornstarch-thickened sauce that bubbles and coats every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb chicken thighs Cut into bite-sized pieces.
Bourbon marinade
  • 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.
Cornstarch slurry
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 0.33 cup reserved marinade Reserve 1/3 of the marinade before marinating the chicken.
Griddle
  • 2 tbsp oil For heating on the griddle.
Garnish
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the bourbon marinade
  1. Combine bourbon, soy sauce, brown sugar, apple cider vinegar, minced garlic, and grated ginger in a bowl until the sugar dissolves, looking glossy and uniform.
  2. Reserve 1/3 of the marinade in a separate container, then marinate the chicken in the remaining marinade for 30 minutes.
Cook the chicken on the griddle
  1. Heat the oil on a Blackstone griddle over medium-high heat until shimmering.
  2. Add the marinated chicken to the griddle and cook for 10-12 minutes, stirring frequently, until cooked through and caramelized with browned edges.
Thicken and glaze
  1. Mix cornstarch with water, then add it to the reserved marinade until smooth and cloudy.
  2. Pour the cornstarch-thickened reserved marinade over the chicken and cook for 2-3 minutes, stirring, until the sauce thickens and coats the chicken.
  3. Garnish with sesame seeds and green onions right after the glaze finishes bubbling.

Notes

Pro tip: Keep the griddle at a steady medium-high so the chicken caramelizes instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a griddle or skillet over medium heat until warmed through. Freezing is not recommended because the glaze can thin on thawing. For a gluten-aware swap, use tamari instead of soy sauce (taste will be slightly different but still works well).