Blackstone Bourbon Chicken

Blackstone bourbon chicken with glossy, caramelized pieces cooked on a flat-top griddle. Sweet bourbon glaze bubbles and thickens to coat tender chicken, finished with sesame seeds and green onions for a simple Asian-inspired main.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Marinating 30

Total Time 1

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Chicken thighs

1.5 lb chicken thighs Cut into bite-sized pieces.

Bourbon glaze 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 sauce

1 tbsp cornstarch
2 tbsp water
2 tbsp oil For griddle cooking.

Garnish

sesame seeds For garnish.
green onions For garnish.

Equipment

1 Blackstone griddle

Method

Make the marinade and marinate

Combine bourbon, soy sauce, brown sugar, apple cider vinegar, garlic, and ginger in a bowl.
Reserve 1/3 of the marinade and marinate the chicken in the remaining marinade for 30 minutes.

Griddle cook the chicken

Heat oil on the Blackstone griddle over medium-high heat until shimmering.
Cook the chicken for 10-12 minutes, stirring frequently, until cooked through and caramelized.

Thicken and finish

Mix cornstarch with water and add it to the reserved marinade.
Pour the sauce over the chicken and cook for 2-3 minutes until thickened and glossy, visibly coating the chicken.
Garnish with sesame seeds and green onions right before serving.

Notes

For the best caramelized glaze, spread chicken into a single layer on the griddle and stir often so sugars don’t burn. Refrigerate leftovers up to 3 days in a sealed container; reheat on the Blackstone or skillet until warmed through. Freezing isn’t recommended because the glossy sauce can thin when thawed. For a lighter option, use low-sodium soy sauce to reduce sodium without changing the technique.