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Blackstone Bourbon Chicken

Blackstone bourbon chicken with an Asian-inspired sweet, glossy bourbon glaze cooked on a flat-top griddle. Bite-sized chicken thighs get caramelized, then finished with a thickened reserved marinade for a shiny, bubbling sauce.
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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: 690
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 garlic, minced
  • 1 tsp ginger, grated
Thickener and finishing
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp oil
  • 0.5 sesame seeds for garnish
  • 2 green onions for garnish

Equipment

  • 1 Blackstone griddle

Method
 

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

Notes

For the best caramelized edges, let the griddle stay at medium-high and stir often so the sauce reduces instead of steaming. Refrigerate leftovers in a covered container up to 3 days; freeze cooked chicken in an airtight container up to 2 months. For a lighter option, use low-sodium soy sauce to reduce overall sodium without changing the glaze method.