Blackstone Bourbon Chicken
This easy, glazy Blackstone Bourbon Chicken is sweet, savory, and perfect for busy weeknights, featuring a delicious bourbon marinade that caramelizes beautifully on the griddle.
Ingredients
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
Instructions
Preparation
- 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).
Cooking
- 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.
Notes
Reserve the marinade and boil it for several minutes before using as a glaze to ensure it's safe to eat. For thicker glaze, simmer the reserved marinade briefly. Let the chicken rest for 5 minutes before slicing to keep juices inside.