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Blackstone Bourbon Chicken

Blackstone bourbon chicken is an Asian-inspired sweet chicken finished on a flat-top griddle with glossy, caramelized glaze. Bite-sized chicken thighs are griddled until cooked through, then coated with a bourbon-tinged sauce that thickens and bubbles.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and sauce base
  • 1.5 lb chicken thighs Cut into bite-sized pieces.
  • 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 cooking
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp oil
  • 1 sesame seeds For garnish.
  • 1 green onions For garnish.

Equipment

  • 1 Blackstone griddle

Method
 

Make marinade and marinate
  1. Combine bourbon, soy sauce, brown sugar, apple cider vinegar, garlic, and ginger in a bowl until the sugar dissolves and looks glossy. Visual cue: the mixture should be evenly brown with no dry sugar pockets.
  2. Reserve 1/3 of the marinade, then add the chicken thighs to the remaining 2/3 and stir to coat. Visual cue: every piece should look lightly stained and wet.
  3. Cover and marinate the chicken for 30 minutes. Visual cue: the chicken will look darker and feel more seasoned.
Griddle-cook chicken
  1. Heat oil on the Blackstone griddle over medium-high heat until it shimmers. Visual cue: oil forms a thin, fast-moving sheen across the surface.
  2. Add the marinated chicken to the griddle and cook for 10-12 minutes, stirring frequently, until cooked through and caramelized. Visual cue: browned edges and sticky caramel spots will appear on the flat-top.
Thicken glaze and finish
  1. Mix cornstarch with water and add it to the reserved marinade until smooth. Visual cue: the mixture turns opaque and slightly thick.
  2. Pour the thickened marinade over the chicken and cook for 2-3 minutes until the sauce thickens and coats the pieces. Visual cue: glaze should bubble lightly and cling with a glossy finish.
  3. Garnish with sesame seeds and green onions right before serving. Visual cue: toppings should sit bright on top of the caramel glaze.

Notes

For the best caramelization, spread chicken in a single layer and stir only as needed during the first 10-12 minutes so browned spots form on the flat-top. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently in a skillet or on the griddle with a splash of water to loosen the glaze. Freezing is not recommended because the glaze can separate after thawing. Dietary swap: use tamari (gluten-free soy sauce) to make the dish gluten-free while keeping the same flavor profile.