Description

This Griddle Blackstone Bourbon Chicken recipe offers a flavorful and succulent chicken dish marinated in a rich blend of bourbon, soy sauce, brown sugar, honey, and spices, then cooked to perfection on a Blackstone griddle for a caramelized glaze. Garnished with green onions and sesame seeds, this recipe is perfect for a quick, savory meal that pairs beautifully with rice or grilled vegetables.

Ingredients

Scale

Marinade and Chicken

2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup bourbon
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Garnish

2 tablespoons chopped green onions
1 tablespoon sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Marinade: In a large bowl, combine the bourbon, soy sauce, brown sugar, honey, apple cider vinegar, Worcestershire sauce, olive oil, minced garlic, grated ginger, and red pepper flakes. Whisk thoroughly until all ingredients are well blended to create a flavorful marinade.
Marinate the Chicken: Add the bite-sized chicken pieces to the marinade and ensure each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the chicken.
Preheat the Griddle: Heat your Blackstone griddle to medium-high temperature. Lightly oil the surface to prevent the chicken from sticking during cooking.
Cook the Chicken: Remove the chicken pieces from the marinade using a slotted spoon, letting excess drip off. Place the chicken on the hot griddle and cook for 8 to 10 minutes, turning occasionally, until the chicken is cooked through and has developed a caramelized, glossy glaze.
Thicken the Sauce: Pour the remaining marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer for 5 to 7 minutes, stirring occasionally until it thickens into a rich sauce.
Coat the Chicken: Drizzle the thickened bourbon sauce over the chicken on the griddle, turning the pieces to coat them evenly with the luscious glaze for extra flavor and shine.
Garnish: Sprinkle the cooked chicken generously with chopped green onions and sesame seeds to add fresh aroma and a subtle crunch.
Serve: Serve the griddle bourbon chicken hot alongside your favorite sides such as steamed rice or grilled vegetables for a complete meal.

Notes

For best results, marinate the chicken overnight for maximum flavor infusion.
If you don’t have a Blackstone griddle, a heavy skillet or cast iron pan can be used on the stovetop.
Adjust the red pepper flakes to your preferred spice level.
Make sure to boil the leftover marinade to eliminate any raw chicken bacteria before using as a sauce.
Chicken thighs tend to be juicier and more flavorful than breasts for this recipe.