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Blackstone Bourbon Chicken

Blackstone bourbon chicken with glossy, caramelized chicken pieces and a bubbling bourbon glaze on a flat-top griddle. Marinated in a sweet soy-bourbon mixture, then cooked hot and finished with a thickened cornstarch sauce that 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: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb chicken thighs
Bourbon
  • 0.25 cup bourbon
Soy sauce
  • 0.25 cup soy sauce
Brown sugar
  • 0.25 cup brown sugar
Apple cider vinegar
  • 2 tbsp apple cider vinegar
Garlic
  • 3 garlic minced
Ginger
  • 1 tsp ginger grated
Cornstarch
  • 1 tbsp cornstarch
Water
  • 2 tbsp water
Oil
  • 2 tbsp oil
Garnish
  • 1 sesame seeds for garnish
  • 1 green onions for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the marinade
  1. Combine bourbon, soy sauce, brown sugar, apple cider vinegar, garlic, and ginger in a bowl until the sugar dissolves.
  2. Reserve 1/3 of the marinade, then add the remaining marinade to the chicken thighs and marinate for 30 minutes.
Cook on the Blackstone griddle
  1. Heat oil on the Blackstone griddle over medium-high heat until shimmering.
  2. Add the marinated chicken and cook 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.
  2. Pour the thickened sauce over the chicken and cook for 2-3 minutes until it thickens, turns glossy, and coats the pieces.
  3. Turn off the heat and garnish with sesame seeds and green onions while the glaze is still bubbling.

Notes

Pro tip: keep the griddle at medium-high so the glaze reduces quickly and clings to the chicken instead of pooling. Refrigerate leftovers in a sealed container up to 3 days; reheat on the griddle or in a skillet until hot. Freezing is not recommended for best texture. For a lower-sugar swap, reduce brown sugar to 3 tbsp and increase water by 1 tbsp to keep the sauce pourable.