Description
Sweet, savory, and slightly smoky bourbon chicken cooked on a Blackstone griddle with a sticky glaze and tender seared chicken pieces.
Ingredients
- 2 1/2–3 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch (for light dredge)
- 2–3 tablespoons neutral oil for the griddle
- 1/2 cup bourbon
- 1/3 cup low-sodium soy sauce
- 1/2 cup packed light brown sugar
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon ketchup
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 1/2–1 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 2–3 green onions, thinly sliced
- Toasted sesame seeds (optional)
- Steamed rice, cauliflower rice, or lettuce cups for serving
- Steamed broccoli for serving
Instructions
1. Whisk together bourbon, soy sauce, brown sugar, honey, rice vinegar, ketchup, garlic, ginger, and red pepper flakes in a metal cup or small saucepan and set aside near the griddle
2. Preheat the Blackstone griddle to medium-high heat
3. Pat chicken dry and toss with salt, pepper, and 2 tablespoons cornstarch to lightly coat
4. Add oil to the griddle and spread chicken in a single layer without crowding
5. Sear undisturbed for 2–3 minutes to develop color, then flip and cook another 3–5 minutes until the chicken reaches 165°F
6. Work in batches if needed and move cooked chicken to a warm zone
7. Place the sauce container directly on the griddle or a side burner and simmer for 2–3 minutes
8. Whisk in the cornstarch slurry and cook while stirring until the sauce becomes glossy and slightly thick, about 1–2 minutes
9. Return all chicken to the hot zone of the griddle and pour the thickened sauce over it
10. Toss with spatulas until the chicken is evenly coated and the glaze clings, about 30–60 seconds
11. Sprinkle with green onions and sesame seeds
12. Serve over rice with steamed broccoli or spoon into lettuce cups with extra glaze on top
Notes
Chicken thighs stay juicier than breast meat and work best for griddle cooking
Do not overcrowd the griddle or the chicken will steam instead of sear
If you prefer a non-alcoholic option, substitute apple juice for the bourbon
Adjust red pepper flakes for more or less heat
Leftovers store well in the refrigerator for up to 3 days and reheat nicely in a skillet
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 140mg