Blackstone Bourbon Chicken Recipe | Easy Griddle Dinner Packed with Flavor
This Blackstone bourbon chicken delivers takeout-style flavor with a sticky-sweet, savory bourbon glaze and juicy seared chicken. It cooks quickly on a griddle and is great served over rice with veggies.
Ingredients
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil (avocado, canola, or grapeseed)
- 1/2 cup bourbon
- 1/3 cup low-sodium soy sauce
- 1/3 cup brown sugar, packed
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons hoisin sauce (optional)
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 cup chicken broth
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 tablespoon unsalted butter
- Steamed rice or fried rice, for serving
- Sliced green onions and sesame seeds, for serving
- Griddled bell peppers or broccoli (optional), for serving
Instructions
Instructions
- Whisk together the bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, hoisin (if using), ginger, garlic, red pepper flakes, and chicken broth to make the sauce.
- Pat the chicken dry and toss with cornstarch, salt, and black pepper to coat lightly.
- Preheat the griddle to medium-high heat and spread a thin layer of neutral oil.
- Place the chicken on the hot griddle in a single layer and sear undisturbed for 2 to 3 minutes until browned.
- Flip the chicken and cook another 2 to 3 minutes until almost cooked through, working in batches if needed to avoid overcrowding.
- Move the chicken to a cooler zone of the griddle.
- Pour the bourbon sauce onto the hot zone and bring it to a bubble.
- Stir together the cornstarch and water to make a slurry, then stir it into the sauce and cook 1 to 2 minutes until thick and glossy.
- Fold the chicken back into the thickened sauce and toss to coat.
- Stir in the butter until melted for a silky finish.
- Serve over rice and top with sliced green onions and sesame seeds, adding griddled vegetables if desired.
Notes
Preheat the griddle for about 5 minutes. Total active cooking typically takes 8 to 10 minutes for the chicken and 3 to 4 minutes to thicken the sauce. Use low-sodium soy sauce to avoid a harsh sauce. Adjust heat with extra red pepper flakes or hot sauce. For a non-alcohol version, replace bourbon with apple juice plus 1 teaspoon vanilla extract. Leftovers keep up to 4 days refrigerated or 3 months frozen.