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Blackstone Bourbon Chicken

Blackstone bourbon chicken with glossy, caramelized glaze cooked on a flat-top griddle. Bite-sized chicken thighs are marinated, stir-cooked until browned, then finished with a thick soy-bourbon sauce that 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs marinade
  • 0.5 lb chicken thighs cut into bite-sized pieces
  • 1 tbsp oil
  • 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
Bourbon glaze thickener
  • 1 tbsp cornstarch
  • 2 tbsp water

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make and marinate the chicken
  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 in a separate container.
  3. Add the chicken thighs to the remaining marinade, cover, and marinate for 30 minutes.
Griddle cook and glaze
  1. Heat oil on a Blackstone griddle over medium-high heat until shimmering.
  2. Add marinated chicken and cook for 10-12 minutes, stirring frequently, until cooked through and caramelized with browned edges.
  3. Mix cornstarch with water and stir it into the reserved marinade.
  4. Pour the cornstarch-thickened reserved marinade over the chicken and cook for 2-3 minutes until the sauce thickens and coats the chicken.
  5. Turn off the heat and garnish with sesame seeds and green onions while the glaze is bubbling.

Notes

For best caramelization, avoid crowding the griddle and stir often during the first 10-12 minutes so each piece browns. Refrigerate leftovers in a sealed container for up to 3 days; freeze up to 2 months for best texture. For a lower-sugar option, replace brown sugar with a 1:1 brown sugar substitute and adjust to taste—thickness still comes from the cornstarch slurry.