Blackstone Bourbon Chicken On The Griddle

Craving a dinner that brings sweet, tangy, and spicy flavors together on one sizzling surface? Blackstone Bourbon Chicken On The Griddle delivers tender chicken thighs caramelized on a smoking-hot griddle, bathed in a sticky bourbon glaze with ginger, garlic, and a hint of heat. Bite into crispy-edged chicken pieces where sweet brown sugar meets tangy vinegar and spicy ginger for a mouthwatering evening feast that’s easy enough for a weeknight but impressive enough for company.

Key Ingredients

Before firing up your griddle, gather these essentials that make every bite shine:

• 2 lb boneless skinless chicken thighs, trimmed and cut into 1 to 1½-inch pieces: Juicy thighs that hold up to high heat and soak up the rich bourbon glaze.
• 1 tbsp soy sauce (for marinating chicken): Adds savory umami to tenderize and flavor the chicken before searing.
• 1 tsp garlic powder: Infuses a mild garlic kick that complements the bourbon’s sweetness.
• 1 tsp onion powder: Delivers subtle onion depth without extra chopping.
• 1 tsp smoked paprika: Contributes smoky warmth and a vibrant color to the chicken.
• ½ tsp black pepper: Brings gentle heat to balance the sweet and tangy elements.
• ½ tsp kosher salt: Enhances all flavors and helps draw moisture from the chicken for better sear.
• ¾ cup bourbon: Backbone of the glaze, lending caramel notes and boozy depth.
• ½ cup low-sodium soy sauce: Balances sweetness with savory saltiness in the sauce.
• ½ cup chicken broth: Keeps the sauce silky while cooking and helps thin out the glaze.
• ½ cup brown sugar, packed: Delivers sticky sweetness that caramelizes beautifully on the griddle.
• ¼ cup ketchup: Offers acidity and color for a well-rounded glaze.
• 2 tbsp apple cider vinegar: Brightens the sauce with a tangy lift.
• 2 tbsp hoisin sauce (optional but recommended for depth): Adds an extra layer of sweet-savory richness.
• 1 tbsp honey: Rounds out the flavor with floral sweetness.
• 1 tbsp Worcestershire sauce: Enhances umami and depth.
• 1 tbsp fresh ginger, finely grated (or 1 tsp ground ginger): Injects warm, peppery spice and aroma.
• 4 cloves garlic, minced: Provides fresh garlic punch for complexity.
• ½ tsp red pepper flakes (adjust to taste): Delivers a controlled hit of heat.
• 1 tbsp cornstarch: Thickens the bourbon sauce into a glossy glaze.
• 2 tbsp cold water: Used to make a smooth slurry for coating the sauce.
• 2–3 tbsp vegetable oil (or avocado oil, or a neutral high-heat oil): Prevents sticking and enables a perfect sear.
• 2 tbsp unsalted butter: Adds richness and aids in creating a luscious sauce base.
• 3 cups cooked white rice or fried rice: The classic bed for soaking up every bit of glaze.
• 2 green onions, thinly sliced: Fresh garnish for color and mild onion crunch.
• 1 tbsp sesame seeds (optional): Adds nutty flavor and a little crunch.
• Lime wedges (optional): Squeeze over for bright citrus contrast.

How To Make Blackstone Bourbon Chicken On The Griddle

Ready to transform your griddle into a flavor factory? We’ll start by marinating and searing the chicken for that perfect crust, whisk up a sticky bourbon sauce, and then unite them in a glossy, caramelized finish. Follow these detailed steps, and you’ll end up with tender, deeply flavored chicken that clings to every bit of that rich sauce.

1. Prepare the chicken: Pat the chicken thighs dry with paper towels, then slice into 1–1½-inch pieces. Place them in a large bowl, drizzle with 1 tbsp soy sauce, and sprinkle on garlic powder, onion powder, smoked paprika, black pepper, and kosher salt. Toss thoroughly so every piece is coated, cover, and refrigerate for at least 20–30 minutes (up to 4 hours) to let those flavors sink in.

2. Make the bourbon sauce: In a medium bowl or measuring cup, whisk together bourbon, soy sauce, chicken broth, brown sugar, ketchup, apple cider vinegar, hoisin sauce, honey, Worcestershire sauce, grated ginger, minced garlic, and red pepper flakes until smooth. In a separate small bowl, stir cornstarch and cold water into a slurry with no lumps; set aside.

3. Preheat the Blackstone griddle: Heat your griddle on medium to medium-high for about 10 minutes. Once it’s shimmering hot, brush or spread 2–3 tbsp of your chosen high-heat oil into a thin, even layer across the cooking surface.

4. Sear the chicken: Arrange the marinated pieces in a single layer on the griddle, leaving space between each chunk so you get a proper sear, not steam. Let them cook undisturbed for 2–3 minutes, then flip and continue cooking—tossing occasionally—for another 5–7 minutes until they’re cooked through (165°F internal) and caramelized. Adjust the heat down if they brown too fast.

5. Create a hot zone and a warm zone: Push the cooked chicken to one side and lower the heat under that area to low so it stays warm. Keep the other side at medium for finishing the sauce.

6. Start the bourbon sauce on the griddle: On the hotter side, add 2 tbsp unsalted butter and let it melt. Pour in the bourbon sauce mixture (reserve the slurry) and stir constantly with your spatulas to prevent scorching. Allow it to simmer for 2–3 minutes so the alcohol cooks off and flavors concentrate.

7. Thicken the sauce: Give the cornstarch slurry a quick stir, then drizzle it into the bubbling sauce while scraping and stirring to combine. Continue cooking for 2–4 minutes until the sauce is glossy and coats the back of a spoon—add a splash of broth or water if it gets too thick.

8. Combine chicken and sauce: Move the chicken into the thickened glaze, then toss and flip each piece so it’s fully coated. Let it cook together for another 2–3 minutes on low to medium heat, allowing the sauce to cling and slightly caramelize on the chicken.

9. Finish and garnish: Turn off (or lower) the griddle heat. Taste a piece and adjust seasoning—add a splash of soy for salt, a drizzle of honey or brown sugar for sweetness, or extra red pepper flakes for heat. Sprinkle with green onions and sesame seeds for color and crunch.

10. Serve: Spoon hot bourbon chicken over steamed or fried rice, drizzle any extra glaze on top, and garnish with more green onions and lime wedges if desired.

Serving Suggestions

Now that your bourbon chicken is ready, think about how to plate it for maximum wow factor. Balancing textures and colors will make each bite even more delicious and Instagram-worthy.

• Over Steamed Rice: Pile the glossy bourbon chicken on a bed of fluffy white rice to soak up every drop of sauce.
• With Stir-Fried Vegetables: Toss crisp bell peppers, snap peas, and carrots in a light soy glaze for added color, crunch, and freshness.
• Garnished with Fresh Herbs: Sprinkle chopped cilantro or Thai basil along with green onions for a bright, herbal lift.
• Wrapped in Lettuce Cups: Spoon warm chicken into crisp lettuce leaves for a fun, handheld, low-carb twist.

Tips For Perfect Blackstone Bourbon Chicken On The Griddle

Mastering this dish is all about controlling heat, choosing the right cut, and timing your sauce. A few simple tweaks will ensure juicy chicken, a deep bourbon flavor, and a sticky glaze that clings to every piece. Keep these friendly pointers in mind next time you fire up the griddle:

• Using chicken thighs instead of breasts keeps the meat juicy and forgiving on the high heat of the griddle.
• Letting the sauce bubble for a few minutes before adding the slurry helps cook off raw alcohol flavor and deepens the bourbon notes.
• If you are cooking for kids or avoiding alcohol, replace the bourbon with a mix of apple juice and a splash of vanilla extract.
• Keep a water bottle with a squeeze top near the griddle to control flare-ups or overly hot spots without diluting the sauce too much.
• Make extra sauce on the side to use as a drizzle for rice, grilled veggies, or as a glaze for grilled shrimp or salmon on the Blackstone.

How To Store It

Whether you’re meal-prepping or saving leftovers, proper storage will keep your bourbon chicken tasting as good as fresh off the griddle. Follow these methods to lock in that flavor and texture:

• Airtight Container in the Fridge: Once completely cool, pack chicken and sauce into a sealed container and refrigerate for up to 3 days to maintain freshness.
• Freezing for Longer Storage: Portion into freezer-safe bags or containers, squeeze out excess air, and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
• Gentle Reheat on the Griddle: Warm leftovers over low heat on your griddle or in a skillet, adding a splash of chicken broth or water to revive the glossy sauce and prevent sticking.
• Separate Rice from Chicken: Store rice and chicken in different containers to avoid sogginess. Reheat rice with a sprinkle of water in the microwave or on the griddle for the best texture.

Frequently Asked Questions

Here are quick answers to the most common questions so your bourbon chicken cooks off without a hitch:

• How long does it take to prepare and cook Blackstone Bourbon Chicken on the griddle?

Total time is about 60–75 minutes. Prep (cutting and marinating chicken) takes 10 minutes plus 20–30 minutes of marinating. Making the sauce and preheating the griddle takes another 15 minutes. Cooking the chicken and sauce on the griddle takes roughly 20–25 minutes, including searing, simmering, and tossing.

• Why does this recipe call for boneless skinless chicken thighs instead of breasts?

Chicken thighs stay juicier and better withstand high griddle heat without drying out. Their higher fat content also helps the pieces caramelize and soak up the rich bourbon sauce. You can use breasts if you prefer, but watch closely to avoid overcooking and consider marinating longer to maintain tenderness.

• Can I prepare the bourbon sauce ahead of time?

Yes. You can whisk together the bourbon, soy sauce, chicken broth, brown sugar, ketchup, vinegar, hoisin, honey, Worcestershire, ginger, garlic, and red pepper flakes up to one day in advance and refrigerate. Keep the cornstarch slurry separate and add it on the griddle when thickening. Let the sauce come to room temperature before pouring on the hot griddle for even cooking.

• How do I prevent the sauce from burning or scorching on the griddle?

Use a two-zone setup: one side at medium heat for the sauce and one side on low to keep the chicken warm. Once you pour in the sauce, stir or scrape constantly with your spatula to avoid hot spots. If you see any burnt bits, lower the heat or add a splash of chicken broth or water to loosen the sauce and cool the surface slightly.

• What is a good non-alcoholic substitute for the bourbon?

Replace bourbon with ¾ cup apple juice plus 1 teaspoon vanilla extract. This mix mimics the sweetness and aromatic profile of bourbon without the alcohol. Keep all other ingredients the same and allow the sauce to bubble so the flavors deepen.

• How can I adjust the sauce thickness if it’s too thin or too thick?

If the sauce is too thin after adding the cornstarch slurry, let it simmer a bit longer on medium heat, stirring constantly. To thin an overly thick sauce, splash in a few tablespoons of chicken broth or water and stir until you reach the desired consistency. Always add liquids gradually to avoid over-thinning.

• How do I customize the spice level of this dish?

The recipe uses ½ teaspoon red pepper flakes for mild heat. For more kick, increase red pepper flakes in ¼-teaspoon increments or stir in a dash of cayenne powder. To tone it down for kids, omit the flakes entirely and rely on the ginger and garlic for flavor. Taste the sauce before adding the slurry so you can balance sweetness, salt, and heat.

• How should I store leftovers and reheat them?

Cool chicken and sauce to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. To reheat, warm gently on the griddle or in a skillet over low heat, adding a splash of chicken broth or water to revive the sauce’s sheen and prevent sticking. Serve over fresh rice and garnish with green onions and sesame seeds.

What Makes This Special

Blackstone Bourbon Chicken On The Griddle works its magic by combining juicy, forgiving chicken thighs with a deeply caramelized, sticky-sweet bourbon glaze spiked with ginger, garlic, and a touch of heat. This one-griddle wonder delivers crisp edges and an irresistible sauce in every bite, perfect for weeknight dinners or backyard cookouts. Feel free to print this article and save it for later—then come back and let me know how your griddle masterpiece turned out or ask any questions you have!

Print Recipe

Blackstone Bourbon Chicken On The Griddle

Author: Sophia Montgomery Courses: Dinner

Difficulty: Intermediate Prep Time 45 mins Cook Time 35 mins Rest Time 30 mins Total Time 1 hr 50 mins

Calories: 1130

Description

Bite into crispy-edged chicken pieces glazed with warm bourbon sauce, where sweet brown sugar meets tangy vinegar and spicy ginger on a smoking-hot griddle for a mouthwatering evening feast.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lb boneless skinless chicken thighs, trimmed and cut into 1 to 1½-inch pieces

• 1 tbsp soy sauce (for marinating chicken)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• ½ tsp black pepper

• ½ tsp kosher salt

• For the bourbon sauce:

• ¾ cup bourbon

• ½ cup low-sodium soy sauce

• ½ cup chicken broth

• ½ cup brown sugar, packed

• ¼ cup ketchup

• 2 tbsp apple cider vinegar

• 2 tbsp hoisin sauce (optional but recommended for depth)

• 1 tbsp honey

• 1 tbsp Worcestershire sauce

• 1 tbsp fresh ginger, finely grated (or 1 tsp ground ginger)

• 4 cloves garlic, minced

• ½ tsp red pepper flakes (adjust to taste)

• 1 tbsp cornstarch

• 2 tbsp cold water

• For cooking on the griddle:

• 2 –3 tbsp vegetable oil (or avocado oil, or a neutral high-heat oil)

• 2 tbsp unsalted butter

• For serving:

• 3 cups cooked white rice or fried rice

• 2 green onions, thinly sliced

• 1 tbsp sesame seeds (optional)

• Lime wedges (optional)

Instructions

1. Prepare the chicken:
2. - Pat the chicken thighs dry with paper towels, then cut them into bite-size pieces, about 1 to 1½ inches.
3. - Place the chicken in a large bowl.
4. - Add 1 tbsp soy sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt.
5. - Toss until all pieces are evenly coated. Cover and let marinate for at least 20–30 minutes in the refrigerator (up to 4 hours for deeper flavor).
6. Make the bourbon sauce:
7. - In a medium bowl or large measuring cup, combine bourbon, soy sauce, chicken broth, brown sugar, ketchup, apple cider vinegar, hoisin sauce, honey, Worcestershire sauce, grated ginger, minced garlic, and red pepper flakes.
8. - Whisk until the sugar is mostly dissolved and the mixture is smooth.
9. - In a separate small bowl, mix the cornstarch and cold water together until there are no lumps. Set this slurry aside; you will add it later during cooking to thicken the sauce.
10. Preheat the Blackstone griddle:
11. - Turn on the Blackstone griddle and preheat over medium to medium-high heat for about 10 minutes.
12. - Once hot, lightly oil the surface with 2–3 tbsp vegetable or avocado oil, spreading it with a spatula or scraper to create a thin, even coating.
13. Sear the chicken:
14. - Place the marinated chicken pieces on the hot griddle in a single layer, leaving a little space between pieces so they sear instead of steam.
15. - Cook without moving for 2–3 minutes to get a good sear on the first side.
16. - Flip and continue cooking, turning the pieces occasionally, for another 5–7 minutes or until the chicken is cooked through and lightly caramelized. Internal temperature should reach 165°F (74°C).
17. - If the griddle runs too hot or the chicken is browning too quickly, adjust heat down slightly.
18. Create a hot zone and a warm zone:
19. - Push the cooked chicken to one side of the griddle and reduce the heat under that side to low to keep it warm without overcooking.
20. - Keep the other side on medium heat for making and thickening the sauce.
21. Start the bourbon sauce on the griddle:
22. - On the hotter side of the griddle, add the butter and let it melt.
23. - Once the butter is melted and sizzling, carefully pour on the bourbon sauce mixture (not the cornstarch slurry yet).
24. - Using your spatulas, keep the sauce moving to prevent scorching. Let it simmer and bubble for about 2–3 minutes so the alcohol cooks off and the flavors begin to concentrate.
25. Thicken the sauce:
26. - Give the cornstarch slurry a quick stir (it can settle) and slowly drizzle it into the simmering sauce on the griddle while stirring or scraping constantly.
27. - Continue to cook the sauce for 2–4 minutes, stirring and tossing it around on the griddle, until it becomes glossy and thick enough to coat the back of a spoon. If it looks too thin, you can let it bubble longer; if it gets too thick, splash in a little extra chicken broth or water.
28. Combine chicken and sauce:
29. - Move the cooked chicken from the warm zone into the thickened bourbon sauce.
30. - Toss and flip the chicken pieces in the sauce until each piece is fully coated and the sauce clings nicely.
31. - Let the coated chicken cook together with the sauce for 2–3 more minutes on low to medium heat, allowing the flavors to meld and the sauce to slightly caramelize on the chicken without burning.
32. Finish and garnish:
33. - Turn off the griddle (or to low if you’re still preparing sides).
34. - Taste a piece of chicken and adjust seasoning if needed: add a small splash of soy for more salt, a drizzle of honey or brown sugar for additional sweetness, or a pinch more red pepper flakes for extra heat.
35. - Sprinkle chopped green onions and sesame seeds over the bourbon chicken on the griddle.
36. Serve:
37. - Spoon hot bourbon chicken over bowls of steamed white rice or fried rice.
38. - Drizzle any extra sauce from the griddle over the top.
39. - Garnish with extra green onions and serve with lime wedges if you like a hit of brightness.

Note

• Using chicken thighs instead of breasts keeps the meat juicy and forgiving on the high heat of the griddle.
• Letting the sauce bubble for a few minutes before adding the slurry helps cook off raw alcohol flavor and deepens the bourbon notes.
• If you are cooking for kids or avoiding alcohol, replace the bourbon with a mix of apple juice and a splash of vanilla extract.
• Keep a water bottle with a squeeze top near the griddle to control flare-ups or overly hot spots without diluting the sauce too much.
• Make extra sauce on the side to use as a drizzle for rice, grilled veggies, or as a glaze for grilled shrimp or salmon on the Blackstone.

Keywords: bourbon chicken,griddle chicken,chicken thighs,bourbon sauce,sticky glaze,weeknight dinner