This delightful Blackstone Bourbon Chicken on the griddle is a perfect marriage of sweet and savory flavors, bringing a taste of gourmet dining right into your home kitchen. The tender chicken, simmered in a rich bourbon sauce, is not only mouthwatering but also easy to prepare, making it a great option for weeknight dinners or special gatherings. Served over steaming rice and garnished with fresh green onions, this dish is sure to impress your family and friends!
Recipe Information
- Prep Time: 30 minutes (up to 4 hours for marinating)
- Cook Time: 20 minutes
- Total Time: 50 minutes (up to 4 hours 20 minutes with marinating)
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 450
- Protein: 32 grams
- Carbohydrates: 38 grams
- Fat: 20 grams
- Fiber: 1 gram
- Sugar: 15 grams
- Sodium: 800 mg
Why Make This Blackstone Bourbon Chicken On The Griddle
Making Blackstone Bourbon Chicken on the griddle is not only straightforward but also incredibly satisfying. The high heat of the griddle allows for perfect caramelization of the chicken, enhancing the deep flavors of the bourbon sauce. Plus, it’s a great dish for outdoor cooking enthusiasts who want to whip up a delicious meal while enjoying the fresh air. Combining quick prep with a fragrant, intoxicating sauce that perfectly coats the chicken makes this recipe a go-to favorite for both busy weeknights and weekend entertaining.
How to Make Blackstone Bourbon Chicken On The Griddle
This recipe comes together in multiple steps, ensuring that each component is flavored to perfection. The chicken is marinated, seared, and then tossed in an incredible bourbon sauce. Let’s dive into the preparation!
Ingredients:
- 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)
Directions:
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Step 1: Preparation
Begin by patting the chicken thighs dry with paper towels. Cut them into bite-size pieces, about 1 to 1½ inches. Place the chicken in a large bowl and add the soy sauce, garlic powder, onion powder, smoked paprika, black pepper, and kosher salt. Toss until all pieces are evenly coated. Cover the chicken and let marinate in the refrigerator for at least 20–30 minutes, or up to 4 hours for a deeper flavor.
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Step 2: Mixing
In a medium bowl or large measuring cup, combine the bourbon, low-sodium soy sauce, chicken broth, brown sugar, ketchup, apple cider vinegar, hoisin sauce, honey, Worcestershire sauce, grated ginger, minced garlic, and red pepper flakes. Whisk until the sugar is mostly dissolved and the mixture is smooth. In a separate small bowl, mix together the cornstarch and cold water until there are no lumps. Set this slurry aside for later to thicken the sauce when cooking.
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Step 3: Cooking
Preheat your Blackstone griddle over medium to medium-high heat for about 10 minutes. When hot, lightly oil the griddle surface with 2–3 tbsp of vegetable or avocado oil, ensuring an even coating. Place the marinated chicken pieces on the griddle in a single layer, leaving some space between them to allow for proper searing. Cook without moving for 2-3 minutes to achieve a nice sear, then flip the chicken. Cook for an additional 5-7 minutes until fully cooked through and caramelized, reaching an internal temperature of 165°F (74°C). If the heat is too high, lower it accordingly.
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Step 4: Finishing
After cooking the chicken, push it to one side of the griddle and reduce the heat under that side to low. Keep the other side on medium heat for the sauce. On the hotter side, add the butter, allowing it to melt. Once sizzling, carefully pour in the bourbon sauce (reserving the cornstarch slurry for now). Stir the sauce continuously to prevent burning, letting it simmer for 2-3 minutes so the alcohol evaporates. Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce while mixing. Cook for 2-4 minutes until the sauce thickens and becomes glossy enough to coat a spoon. Adjust the consistency with broth or water as needed. Finally, toss the cooked chicken in the thickened sauce for about 2-3 minutes, allowing the flavors to meld and glaze over the chicken. Garnish with chopped green onions and sesame seeds before serving.
How to Serve Blackstone Bourbon Chicken On The Griddle
Spoon the hot bourbon chicken over bowls of steaming white rice or fried rice to soak up all that delectable sauce. Drizzle any remaining sauce over the top for added flavor. Garnish with extra green onions and serve with lime wedges on the side. The refreshing lime enhances the dish, balancing the sweetness of the sauce nicely.
How to Store Blackstone Bourbon Chicken On The Griddle
To store leftover bourbon chicken, allow it to cool completely before transferring it to an airtight container. You can refrigerate the chicken for up to 4 days. For longer storage, place it in the freezer for up to 3 months. When reheating, ensure the chicken reaches an internal temperature of 165°F (74°C) to ensure safety.
Expert Tips for Perfect Blackstone Bourbon Chicken On The Griddle
- For optimal flavor, marinate the chicken longer, ideally for 4 hours if time permits.
- Keep the heat consistent; too high can burn the sauce, too low may not caramelize the chicken properly.
- Feel free to adjust the sweetness of the sauce by adding more honey or brown sugar, or switch it up with different varieties of sugar for unique flavors.
Delicious Variations
- Substitute chicken thighs for chicken breasts for a leaner option, noting that you may need to adjust the cooking time accordingly.
- Experiment with different vegetables such as bell peppers or snap peas cooked alongside the chicken for added nutrition and variety.
- If bourbon is not available, use a similar spirit like whiskey or even apple juice for a non-alcoholic variation.
Frequently Asked Questions
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Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but be mindful of the cooking time, as they may cook faster than thighs. -
Is there a non-alcoholic substitute for bourbon?
Yes, you can use apple juice or a non-alcoholic whiskey substitute, although the flavor profile will differ. -
Can I make this recipe ahead of time?
Absolutely! Marinate the chicken ahead of time and cook it just before serving for a fresh meal. -
What do I serve with bourbon chicken?
It’s best served over rice or fried rice. You can also pair it with steamed vegetables or a fresh salad. -
How can I make this dish spicier?
Add more red pepper flakes or include some chopped fresh chili peppers when cooking the chicken to kick up the heat.
Conclusion
Blackstone Bourbon Chicken on the griddle is not only a delight for the taste buds but also an easy, one-pan meal that can quickly become a family favorite. The marriage of sweet and savory flavors makes it perfect for just about any occasion. So fire up your griddle, gather your ingredients, and enjoy the satisfying experience of making this delectable dish right at home. Happy cooking!
