If you’ve ever craved a dish that hits the perfect balance between sweet, savory, and just the right hint of tang, this Griddle Blackstone Bourbon Chicken is here to thrill your taste buds. Juicy chicken thighs sizzle on your Blackstone griddle, soaking up a gorgeous bourbon-apple juice glaze that caramelizes beautifully as it cooks. The first time I tried this, I was blown away by how fast a beginner-friendly recipe can deliver restaurant-worthy flavors in under an hour. Whether you’re hosting friends for an impromptu backyard cookout or simply elevating an ordinary weeknight dinner, the colorful, sticky sauce and mouthwatering aroma will have everyone crowding around the griddle.
What really makes this dish shine is the blend of Asian-inspired sweet soy sauce, brown sugar, and apple cider vinegar, balanced by a whisper of garlic and ginger. The bourbon lends a deep, molasses-like note that intensifies as the sauce reduces. I love how the black pepper and optional red pepper flakes add just a touch of heat, waking up your palate without overpowering those rich, mellow flavors. With minimal prep time—just 30 minutes to whisk and chop—you’ll be rewarded with a meal that looks and tastes like you spent hours fussing over it. Trust me, once you spoon that glossy sauce over a pile of steamed rice or crunchy stir-fried veggies, you’ll understand why this has become a go-to in my kitchen.
KEY INGREDIENTS IN GRIDDLE BLACKSTONE BOURBON CHICKEN
Before firing up the griddle, let’s get familiar with the star players in our Bourbon Chicken ensemble. Each ingredient brings its own magic—together, they create that irresistible sweet-savory symphony.
- Chicken Thighs
Boneless, skinless, and cut into bite-sized pieces, these thighs stay tender and juicy under high heat, absorbing the sauce beautifully.
- Olive Oil
A light coating helps prevent sticking on the griddle and promotes even browning, creating those delicious caramelized edges.
- Bourbon
Adds a rich, smoky sweetness that deepens as the alcohol cooks off, intensifying the overall flavor profile.
- Soy Sauce
Brings umami depth and saltiness, balancing the sweetness of the brown sugar and apple juice.
- Apple Juice
Contributes natural fruit sweetness and acidity, helping to mellow the bold bourbon notes.
- Brown Sugar
Packed and sweet, it caramelizes into the sauce, giving it a thick, glossy finish and hint of molasses.
- Ketchup
Provides tangy tomato brightness and helps thicken the sauce for a smooth coating.
- Apple Cider Vinegar
Brightens the glaze with mild acidity, cutting through the sweetness for a balanced bite.
- Garlic
Minced cloves infuse aromatic depth, enhancing the savory elements of the sauce.
- Ground Ginger
Offers warm spiciness and a subtle zing, harmonizing perfectly with the garlic.
- Black Pepper
Freshly ground, it adds earthy heat that complements the sweetness without overwhelming.
- Crushed Red Pepper Flakes
Optional for spice lovers—just enough to make your taste buds dance.
- Cornstarch & Water
Combined into a slurry, this duo transforms the sauce into a luscious, clingy glaze that coats each piece of chicken.
- Green Onions & Sesame Seeds
Bright garnishes that add crunch, color, and a final pop of freshness before serving.
HOW TO MAKE GRIDDLE BLACKSTONE BOURBON CHICKEN
Let’s dive into the step-by-step process that turns these ingredients into a show-stopping meal. You’ll master simple techniques—whisking, browning, simmering, and thickening—to achieve that irresistible glossy sauce.
1. In a medium bowl, whisk together bourbon, soy sauce, apple juice, brown sugar, ketchup, apple cider vinegar, garlic, ginger, black pepper, and crushed red pepper flakes until smooth and well combined.
2. Preheat your Blackstone griddle to medium-high heat and drizzle in the olive oil, ensuring the surface is evenly coated.
3. Add the chicken thighs to the hot griddle and cook, stirring frequently, until the pieces are golden-brown and cooked through—about 6–8 minutes.
4. Pour the prepared bourbon sauce over the seared chicken on the griddle, letting it envelop every succulent piece.
5. Allow the sauce to come to a simmer, stirring occasionally so it heats evenly and begins to reduce.
6. In a small bowl, combine the cornstarch and water to create a slurry. This will be your secret weapon for achieving that sticky, velvety coating.
7. When the sauce is simmering, add the slurry to the chicken and sauce mixture on the griddle.
8. Stir constantly until the sauce thickens and coats each chicken piece in a glossy, clingy glaze.
9. Once the sauce has reached your desired thickness, remove the chicken from the griddle and transfer to a serving platter.
10. Garnish generously with chopped green onions and sesame seeds before serving for that final flourish.
SERVING SUGGESTIONS FOR GRIDDLE BLACKSTONE BOURBON CHICKEN
Now that your Bourbon Chicken is perfectly glazed and ready, let’s talk about turning it into an unforgettable meal. Whether you’re serving a casual family dinner or entertaining friends, these ideas will help you plate like a pro.
- Steamed Jasmine Rice
A fluffy bed of jasmine rice soaks up every drop of that rich, buttery sauce. For perfect grains, rinse the rice until the water runs clear and cook with a 1:1 ratio of rice to water.
- Stir-Fried Vegetables
Brighten the plate with crisp stir-fried veggies—think bell peppers, snap peas, and carrots. Toss them briefly in a hot wok with a dash of soy sauce and sesame oil for extra flavor.
- Lettuce Wraps
Spoon the Bourbon Chicken into crisp lettuce cups (like butter or iceberg) for a light, hand-held option. Top with extra green onions and a sprinkle of sesame seeds to keep it fresh.
- Noodle Bowls
Serve atop udon or rice noodles, tossing the chicken and sauce together for a saucy, slurp-worthy dish. Garnish with fresh cilantro and a wedge of lime for a zesty finish.
HOW TO STORE GRIDDLE BLACKSTONE BOURBON CHICKEN
After enjoying every last bite, you might be tempted to stash leftovers for later. Proper storage ensures your Bourbon Chicken stays as flavorful as day one, making it perfect for quick lunches or reheated dinners.
When cooled to room temperature, transfer the chicken and sauce into an airtight container. Keeping the sauce and meat together helps the flavors continue melding—plus, it prevents the chicken from drying out in the fridge. Place the container on the middle shelf of your refrigerator (where temperatures are most consistent), and it will stay fresh for up to 3–4 days.
If you want to lock in that flavor for longer, portion the cooled dish into freezer-safe containers or resealable bags, leaving a bit of headspace for expansion. Label each package with the date and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently in a skillet over medium heat, adding a splash of water or extra apple juice if the sauce seems too thick.
For best results, always reheat only the amount you plan to eat at once—repeated reheating can break down the texture of the chicken and dull the vibrant sauce. With these storage tips, your Griddle Blackstone Bourbon Chicken can stay on rotation all month long, ready to deliver that sweet-savory satisfaction whenever cravings strike.
CONCLUSION
This Griddle Blackstone Bourbon Chicken has everything you love about a gourmet meal without the fuss. From the moment you whisk together bourbon, soy sauce, apple juice, and spices, to the satisfying sizzle as the chicken hits your hot griddle, it’s a journey of flavors you won’t soon forget. The balance of sweet and tangy with that warm bourbon undertone creates an experience that’s both comforting and exciting. Whether you’re cooking for family, friends, or treating yourself, this beginner-friendly recipe delivers on its promise: bold, Asian-inspired notes in a dish that’s ready in under an hour. And let’s not forget how fun it is to watch that sauce thicken into a glossy, clingy glaze—there’s a little bit of magic in every swirl of the spatula.
Feel free to print this article and save it in your recipe binder for busy weeknights or spontaneous cookouts. Be sure to check out the FAQ below for tips on ingredient swaps, adjusting spice levels, and troubleshooting common griddle mishaps. If you give this recipe a whirl, I’d love to hear how it turned out—drop a comment, share your tweaks, or ask any questions if you need help along the way. Happy grilling!
Griddle Blackstone Bourbon Chicken
Description
This vibrant dish features juicy chicken thighs marinated in a sweet bourbon sauce, perfect for a quick weeknight dinner on your Blackstone griddle. Bold flavors await!
Ingredients
Instructions
-
In a medium bowl, whisk together bourbon, soy sauce, apple juice, brown sugar, ketchup, apple cider vinegar, garlic, ginger, black pepper, and crushed red pepper flakes until well combined.
-
Preheat your Blackstone griddle to medium-high heat and add olive oil.
-
Add the cut chicken thighs to the griddle and cook, stirring frequently, until the chicken is browned and cooked through, about 6-8 minutes.
-
Pour the bourbon sauce mixture over the cooked chicken on the griddle.
-
Allow the sauce to come to a simmer while stirring occasionally.
-
In a small bowl, mix cornstarch and water to create a slurry.
-
Once the sauce begins to simmer, add the cornstarch slurry to the chicken and sauce mixture.
-
Stir constantly until the sauce thickens and coats the chicken pieces.
-
Once thickened, remove the chicken from the griddle.
-
Garnish with chopped green onions and sesame seeds before serving.
Note
- This dish is great served with steamed rice or stir-fried vegetables.
- Adjust the amount of crushed red pepper flakes to your spice preference.
- The bourbon adds a rich, deep flavor; be sure to cook off the alcohol to enhance the taste.
- For added flavor, marinate the chicken in the sauce for up to an hour before cooking.
