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Blackstone Bourbon Chicken

Blackstone bourbon chicken with a glossy, caramelized bourbon glaze cooked right on a flat-top griddle. Bite-sized chicken thighs are marinated, then griddled until cooked through and 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken thighs cut into bite-sized pieces
  • 1 sesame seeds for garnish
  • 1 green onions for garnish
Bourbon glaze and 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
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp oil

Equipment

  • 1 Blackstone griddle

Method
 

Make the marinade
  1. Combine bourbon, soy sauce, brown sugar, apple cider vinegar, garlic, and ginger in a bowl until the sugar dissolves and the mixture looks evenly dark. Reserve this mixture, keeping 1/3 aside for later thickening.
  2. Add the chicken thighs to the remaining marinade and toss to coat thoroughly, then cover and marinate for 30 minutes. Use a visible coat of sauce on the chicken pieces as your cue that they’re fully dressed.
Griddle the chicken
  1. Heat oil on the Blackstone griddle over medium-high heat until it shimmers and slides easily. Spread into an even layer so the chicken starts searing right away.
  2. Place the marinated chicken on the hot griddle and cook for 10-12 minutes, stirring frequently. Cook until the pieces are cooked through and you see caramelized browned edges.
Thicken and finish
  1. Mix cornstarch with water, then stir it into the reserved 1/3 marinade. Pour the mixture over the chicken as it starts bubbling at the edges.
  2. Cook for 2-3 minutes, stirring until the sauce thickens and coats the chicken with a glossy glaze. Finish by garnishing with sesame seeds and green onions.

Notes

For the best glossy glaze, stir the chicken during the last 2-3 minutes so the thickened bourbon-sauce coats every surface. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked chicken for up to 2 months. To make it lighter, use low-sodium soy sauce and reduce the brown sugar to 3 tbsp.