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Blackstone Bourbon Chicken

Blackstone bourbon chicken with glossy, caramelized sweet sauce made on a flat-top griddle. Chicken thighs are marinated, griddled until browned, then coated in a thickened bourbon glaze that bubbles and clings to 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Blackstone bourbon chicken 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 garlic minced
  • 1 tsp ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp oil
  • 0.25 cup sesame seeds for garnish
  • 2 tbsp green onions for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the bourbon marinade
  1. Combine bourbon, soy sauce, brown sugar, apple cider vinegar, garlic, and ginger in a bowl.
  2. Reserve 1/3 of the marinade and marinate the chicken thighs in the remaining marinade for 30 minutes.
Griddle the chicken
  1. Heat oil on a griddle over medium-high heat (about 375°F to 425°F) until shimmering.
  2. Cook the chicken thighs for 10-12 minutes, stirring frequently, until cooked through and caramelized.
Thicken and glaze
  1. Mix cornstarch with water and add it to the reserved marinade, whisking until smooth.
  2. Pour the sauce over the chicken thighs and cook for 2-3 minutes until thickened and coating the chicken.
  3. Garnish with sesame seeds and green onions.

Notes

For the glossiest caramelized glaze, stir the chicken frequently so browned bits don’t burn before the sauce hits the griddle. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the griddle or in a skillet until steaming hot. Freezing is not recommended because the glaze can thin after thawing. Dietary swap: use tamari (gluten-free soy sauce) instead of soy sauce if you need a gluten-free version.