I hear the clink of plates while a sweet, warm scent curls from the griddle. My kids are setting the table, arguing over who gets the green napkin, and the kitchen feels like the kind of place where stories begin. That smell of caramel and soy takes me back to my grandmother’s kitchen by the dam, where a pan full of saucy chicken meant friends and family were on their way. If you want a recipe that feels cozy, fast, and a little bit special, give this a try and see why it becomes part of your week. Also, if you like griddle-style chicken, you might enjoy this take on a similar favorite, Blackstone garlic parmesan chicken, which uses the same easy rhythm of heat and flavor.
Why This Blackstone Bourbon Chicken Feels Like Home
This dish is about more than a list of ingredients. It is quick enough for a weeknight and rich enough for a weekend dinner when everyone lingers at the table. The sauce hugs each piece of chicken with a shine that says comfort and celebration together.
What makes it work is a few bold, simple flavors: bourbon for warmth, brown sugar for caramel, soy sauce for salt and depth, and a little mustard to keep the sweetness honest. Those few things make the sauce sing, and the griddle gives the chicken a caramelized edge that invites second helpings.
It is a one-main-pan kind of dinner that keeps the cleanup light so you can focus on what matters. Meanwhile, the house fills with a friendly, familiar smell that brings people in from wherever they are, phone calls end, and conversation picks up.
How to Make Blackstone Bourbon Chicken, The Heartwarming Way
“This is where the magic happens, when the aroma fills the kitchen and my kids come running in, asking ‘Is it ready yet?’”
At a glance, you will whisk together a sticky, shiny marinade, soak the chicken for flavor, and then cook it on the hot Blackstone griddle until the outside looks caramel-browned and the inside reads at safe temperature. The outside should be deep golden with tiny charred bits. The sauce will thicken on the chicken and make a glossy coating that tastes sweet, salty, and a little smoky from the heat.
A little tip from my kitchen: watch the color more than the clock. Once you see that gorgeous browning and the juices run clear, you are on the right track. If you like a crisp edge, let the chicken sit undisturbed in its spot for a few minutes before the first flip. It makes a difference.
Ingredients You’ll Need
1.5 lbs chicken thighs (boneless, skinless)
1/2 cup bourbon
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons Dijon mustard
2 cloves garlic (minced)
1 teaspoon ginger (grated)
Salt and pepper to taste
Green onions (for garnish)
Don’t skip the fresh garnish. Chopped green onions add a bright lift that makes the dish look and taste finished. If you do not have bourbon, a mild apple juice or chicken broth will work in a pinch, but the bourbon gives a warm, slightly smoky sweetness that is lovely on the griddle. Use what’s in your fridge when you need to—this recipe is forgiving.
Step-by-Step Directions
In a bowl, whisk together bourbon, soy sauce, brown sugar, Dijon mustard, garlic, and ginger to create the marinade.
Take a moment to taste the sauce before the chicken goes in.
Adjust the brown sugar if you like it sweeter, or add a splash more soy for salt.Add the chicken thighs to the marinade, cover, and refrigerate for at least 1 hour or overnight for best results.
Letting it sit overnight deepens the flavor and makes the meat more tender.
If you are short on time, an hour will still do wonders — give it a chance.Preheat your Blackstone griddle to medium-high heat.
A hot griddle gives you that caramelized crust that makes the dish sing.
Brush the griddle lightly with oil so the sauce does not stick and burn too quickly.Remove chicken from marinade and season with salt and pepper.
Shake off excess marinade so it does not pool and steam on the griddle.
Seasoning just before cooking keeps the meat bright and balanced.Grill chicken on the Blackstone griddle for about 6-7 minutes per side or until the internal temperature reaches 165°F and the chicken is cooked through.
Let the chicken sit in place for a few minutes before flipping to build a good crust.
Use a thermometer to be sure; it removes guesswork and keeps the meat juicy.Garnish with chopped green onions before serving. Enjoy your bourbon chicken!
The fresh onions add crunch and color that makes everyone say “wow.”
Serve right away for the best texture and shine.
Serving Blackstone Bourbon Chicken with Love
I serve this family-style in the middle of the table and let everyone help themselves. That way the kids can pick the pieces they like and laughter fills the space between bites. We often put a bowl of steamed rice next to the chicken so each person can spoon sauce over their plate.
For sides, try simple steamed broccoli, a crisp cabbage slaw, or roasted sweet potatoes. A light cucumber salad also plays nicely against the rich sauce. If you want a saucier meal, prepare a little extra marinade early and reduce it on the griddle after you remove the chicken for a quick glaze.
When my son was little, he liked the saucy pieces with extra rice. My husband prefers a charred edge and a squeeze of fresh lime. Those small likes make the meal feel personal and sharing it feels like part of the pleasure. If you want inspiration for other chicken-style sides, check out my recipe for air fryer boneless chicken bites for a crunchy contrast.
Storage & Reheat Tips (Keeping the Goodness)
Store leftover chicken in an airtight container in the fridge for up to 3 days.
If you have plans to keep it longer, freeze it in a single layer on a tray, then transfer to a freezer bag for up to 2 months.
To reheat, the oven brings the best texture. Place the chicken on a sheet pan, cover with foil, and warm at 325°F until just heated through. The microwave works for a quick lunch but expect the crust to soften a bit. For a near-fresh finish, reheat in a hot pan or on the griddle for a few minutes per side to crisp up the edges.
If the sauce has thickened too much when chilled, add a splash of water or chicken broth while you reheat to loosen it. A little heat and a little stir will bring the shine back. For more ideas on easy reheating and quick dinners, try this honey butter garlic chicken tenders recipe for another make-ahead favorite.
My Kitchen Notes & Shortcuts
- Swap and save: If you do not have Dijon, use yellow mustard and add a teaspoon of apple cider vinegar to keep the profile bright.
- Prep-ahead: Marinate the chicken the night before and let it sit in the fridge. Morning prep makes dinner feel easy.
- Kid-friendly task: Let kids help chop green onions with a kid-safe knife or stir the marinade. It builds confidence and keeps them curious about food.
- Make it lighter: Use less brown sugar and add a teaspoon of cornstarch to the warmed sauce to keep it glossy without extra sweetness.
- Double the sauce: If you like plenty of glaze, double the marinade and reserve half before adding the raw chicken. Reduce the reserved half on the griddle into a pourable sauce.
If you want a crunchy side or snack that plays well with this, my family also loves a simple ranch-crusted bite. You can find that approach here: air fryer ranch crusted chicken bites.
Family-Friendly Variations
Make it mild for kids: Reduce the bourbon by half and add a splash of orange juice to keep the sweetness and aroma without a strong alcohol flavor.
Make it spicy: Add 1 teaspoon of chili garlic sauce or a pinch of crushed red pepper into the marinade for a lively kick. Grill as usual and serve with a cooling cucumber salad.
Make it saucier: Reserve some marinade before adding raw chicken, reduce it down on the griddle until thick, and spoon it over the cooked meat.
Vegetarian twist: Use thick slices of cauliflower or firm tofu pressed and marinated the same way, then sear on the griddle until you get a good char and the sauce clings.
For a bowl meal, serve the chicken over steamed rice with pickled carrots, sliced cucumbers, and a soft fried egg. If you like bowls, check out this inspiration that uses similar bold but simple flavors: Bang Bang chicken bowl.
FAQs About Blackstone Bourbon Chicken
Can I make this ahead for a busy week?
Absolutely! In fact, letting it sit for an hour or overnight helps the flavors settle and deepen. Pack it into meal containers with rice and a simple veg for an easy week of lunches.
Is the bourbon flavor very strong?
It can be subtle if you use one that is smooth and light. If you prefer no alcohol, swap with apple juice or chicken broth and add a touch of vanilla for warmth.
How do I avoid burning the sugar on the griddle?
Keep the heat at medium-high rather than the highest setting. If the sugar begins to darken too fast, move the chicken to a slightly cooler spot and reduce heat a touch. A quick stir of reserved sauce away from direct heat helps too.
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts will cook faster and can dry out more easily. Watch their internal temp and consider cutting them into even pieces so they cook quickly and stay juicy.
What should I serve with it?
We like steamed rice, a simple green veg, or a crunchy slaw. My son loves a little extra sauce on the side and my husband likes a wedge of lime. Mix and match to suit your family.
One Final Thought from My Kitchen
Cooking for the people you love does not need to be complicated to be meaningful. A few thoughtful ingredients, a hot griddle, and a little patience can turn a simple weeknight into a memory. This Blackstone Bourbon Chicken brings heat, shine, and a touch of sweetness to the table, and it invites conversation and seconds.
Conclusion
If you want another griddle-focused take on bourbon chicken with clear steps for a Blackstone setup, I like the detailed walk-through at Bourbon Chicken on the Griddle – Easy Blackstone Chicken Recipe for extra griddle tips and visuals. For a slightly different copycat style that celebrates the same comforting flavors, the Blackstone team’s version is a solid reference at CJ’s Copy Cat Bourbon Chicken – Blackstone Products.
I hope this recipe finds a spot in your kitchen rotation and brings a little extra laughter to your table. Give it a try—you might surprise yourself with how simple and special a griddle can make dinner feel. Happy cooking, and see you back here for the next one.
