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Blackstone Bourbon Chicken

Blackstone bourbon chicken with glossy, caramelized griddle-cooked chicken pieces and a thick bourbon glaze. This Asian-inspired sweet chicken is marinated for 30 minutes, then finished on a flat-top so the sauce bubbles and coats 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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and sauce
  • 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
  • sesame seeds for garnish
  • green onions for garnish

Equipment

  • 1 Blackstone griddle

Method
 

Make the marinade
  1. Combine bourbon, soy sauce, brown sugar, apple cider vinegar, minced garlic, and grated ginger in a bowl until the sugar dissolves and the mixture looks smooth.
  2. Reserve 1/3 of the marinade for thickening later, then add chicken thighs to the remaining marinade and toss to coat.
  3. Marinate for 30 minutes in the refrigerator so the chicken becomes evenly seasoned.
Cook on the Blackstone griddle
  1. Heat oil on the Blackstone griddle over medium-high heat until shimmering.
  2. Cook the marinated chicken for 10-12 minutes, stirring frequently, until cooked through and caramelized with browned edges.
  3. Mix cornstarch with water to form a slurry, then add it to the reserved marinade.
  4. Pour the cornstarch-marinade mixture over the chicken and cook for 2-3 minutes, stirring, until the sauce thickens and coats the chicken with glossy bubbling.
  5. Garnish with sesame seeds and green onions, then serve hot.

Notes

Pro tip: keep the griddle at medium-high so the glaze caramelizes instead of steaming. Refrigerate leftovers in a covered container up to 3 days; freeze up to 2 months (best texture for reheating on a skillet or griddle with a splash of water). For a lighter option, use low-sodium soy sauce while keeping the same glaze timing.