introduction
This easy, glazy Blackstone Bourbon Chicken is pure griddle comfort — sweet, savory, and perfect for busy weeknights. The bourbon marinade caramelizes on a hot Blackstone griddle for a restaurant-style glaze with minimal effort. If you’re building a griddle-night menu, try pairing it with a hearty chicken philly cheesesteak recipe for an all-out crowd-pleasing spread.
Why You’ll Love This Blackstone Bourbon Chicken :
- Big, bold sweet-and-savory flavor that caramelizes beautifully on the griddle.
- Fast weeknight prep — 30 minutes marinade, 15–20 minutes cook time.
- Great for meal prep: slices reheat well for bowls, salads, or sandwiches.
- Family-friendly — mild sweetness kids usually enjoy, easily doubled for a crowd.
Ingredients Needed :
- Protein
- 1 lb chicken breasts (about 2 medium breasts)
- Sauce & Marinade
- 1/2 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Seasoning & Finish
- Salt and pepper to taste
- Chopped green onions for garnish
Step-by-Step Instructions :
- In a bowl, whisk together bourbon, soy sauce, brown sugar, olive oil, garlic, and ginger.
- Add the chicken breasts to the marinade and let it sit for at least 30 minutes (or up to 4 hours in the fridge).
- Preheat your Blackstone griddle to medium-high heat (about 375–400°F) and oil the surface lightly.
- Remove the chicken from the marinade (reserve the marinade) and grill on the griddle for about 6–7 minutes on each side, or until fully cooked (internal temp 165°F).
- In the last few minutes of cooking, brush some of the remaining marinade on the chicken to glaze — allow it to bubble and reduce slightly on the griddle (use a spoon or silicone brush).
- Once cooked, remove from the griddle, let rest for a few minutes, then slice against the grain and serve topped with chopped green onions.
Serving Suggestions Blackstone Bourbon Chicken
- Serve over steamed rice with snap peas and a wedge of lime for a simple bowl.
- Toss sliced chicken into a grain bowl with roasted veggies and a drizzle of any remaining reduced glaze.
- Slide the sliced chicken into toasted buns with slaw for an easy sandwich night.
- For a lighter start, serve with a cup of warming chicken velvet soup and a crisp salad.
Tips for Success Blackstone Bourbon Chicken
- Pat the chicken dry before searing to get a better caramelized crust.
- Reserve the marinade and boil it for several minutes before using as a glaze to ensure it’s safe to eat.
- Use an instant-read thermometer — aim for 165°F internal temp for perfectly cooked, juicy chicken.
- Let the chicken rest 5 minutes before slicing to keep juices inside.
- If you want a thicker glaze, simmer the reserved marinade briefly off the griddle until reduced, then brush.
- For a family-style batch, cook in batches to avoid crowding the griddle and losing heat. Consider techniques from a ground chicken Salisbury steak prep for feeding a larger group efficiently.
variation (if any)
- Honey-Bourbon Twist: Swap brown sugar for 3 tablespoons honey for a brighter sweetness.
- Spicy Kick: Add 1 teaspoon sriracha or a pinch of red pepper flakes to the marinade.
- Teriyaki Edge: Replace bourbon with 1/4 cup pineapple juice and add 1 tablespoon mirin for a fruitier glaze.
- Leftover-friendly: Shred slices and use in soups or noodle bowls — the glaze pairs well with a bold broth like a spicy chicken noodle soup-style bowl.
FAQs
Q: Can I make this without alcohol?
A: Yes — substitute the bourbon with an equal amount of chicken broth plus 1 tablespoon apple cider vinegar for acidity.
Q: How long can I marinate the chicken?
A: Marinate for at least 30 minutes and up to 4 hours. Avoid overnight marinating to prevent the alcohol/acid from changing the chicken’s texture.
Q: Can I use thighs instead of breasts?
A: Absolutely. Bone-in or boneless thighs work well; adjust cook time until internal temp reaches 165°F (thighs may take a few minutes longer).
Q: Is it safe to use reserved marinade as a glaze?
A: Only if you simmer the reserved marinade for several minutes to kill any raw chicken bacteria before brushing onto cooked chicken.
Blackstone Bourbon Chicken
Ingredients
Method
- In a bowl, whisk together bourbon, soy sauce, brown sugar, olive oil, garlic, and ginger.
- Add the chicken breasts to the marinade and let it sit for at least 30 minutes (or up to 4 hours in the fridge).
- Preheat your Blackstone griddle to medium-high heat (about 375–400°F) and oil the surface lightly.
- Remove the chicken from the marinade (reserve the marinade) and grill on the griddle for about 6–7 minutes on each side, or until fully cooked (internal temp 165°F).
- In the last few minutes of cooking, brush some of the remaining marinade on the chicken to glaze — allow it to bubble and reduce slightly on the griddle.
- Once cooked, remove from the griddle, let rest for a few minutes, then slice against the grain and serve topped with chopped green onions.
