Sweet, sticky, and a little smoky—Blackstone Bourbon Chicken on the griddle brings takeout vibes straight to your backyard. Bite-size chicken sears hard on the flat top for caramelized edges, then gets tossed in a glossy bourbon-brown sugar glaze that clings to every piece. The sauce is balanced with soy for umami, garlic and ginger for warmth, and a splash of vinegar to keep it from getting too sweet. Serve it over rice with steamed broccoli or tuck it into lettuce cups for a quick weeknight dinner that tastes like a festival cookout.
The griddle’s big surface and even heat make this a fast, crowd-pleasing cook: you’ll brown the chicken in minutes and build the sauce right on the steel. A final reduction delivers that lacquered finish bourbon chicken is famous for—sticky, shiny, and packed with flavor. Make it mild for the family or add a kick with red pepper flakes; either way, it’s a winner.
Leftovers reheat beautifully and the sauce thickens even more by the next day, so go ahead and double the batch if your grill space allows.
Key Ingredients & Substitutions
Simple pantry staples do the heavy lifting here—choose flavorful, juicy chicken and balance the sweet-savory glaze.
Chicken thighs: Boneless, skinless thighs stay juicy on high heat and deliver the best browning. Breasts work too—cook just to 165°F to keep them tender.
Bourbon: Classic caramel-vanilla notes that cook off and leave depth. Substitute apple juice (plus 1 teaspoon vanilla) for a no-alcohol version.
Soy sauce: Brings salt and umami. Use low-sodium to control seasoning; tamari or coconut aminos for gluten-free.
Brown sugar & honey: Brown sugar for body and molasses flavor; honey for sheen. Maple syrup is a tasty swap for honey.
Garlic & ginger: Fresh is best for punchy, takeout-style flavor. Use 1/2 teaspoon each garlic and ginger powder if needed.
Rice vinegar: Brightens and balances sweetness. Apple cider vinegar works in a pinch; add a squeeze of lemon if you want extra zip.
Cornstarch: A quick slurry thickens the glaze to restaurant gloss. Arrowroot works as a substitute.
Red pepper flakes: Optional heat. Swap with a little sriracha or gochujang for a different kick.
Equipment You’ll Need
- Blackstone (or any flat-top griddle) preheated to medium-high
- Two metal spatulas or a spatula + tongs
- Squeeze bottle with neutral oil (avocado/canola)
- Metal cup or small skillet/pot (for sauce reduction on the griddle)
- Instant-read thermometer
- Small bowl and whisk (for slurry)
Flavor Variations & Add-Ins
- Orange-bourbon: Add 1/3 cup orange juice and 1 teaspoon zest to the sauce for a citrusy twist.
- Spicy honey: Swap honey for hot honey and finish with extra red pepper flakes.
- Garlic-black pepper: Double the garlic and crack in 1 teaspoon coarse black pepper at the end.
- Pineapple teriyaki: Replace half the bourbon with pineapple juice and add 1/2 cup small pineapple chunks at the finish.
- Veg boost: Toss in snap peas, sliced bell peppers, or broccoli florets during the final 2–3 minutes.
How to Make Blackstone Bourbon Chicken on the Griddle
Ingredients You’ll Need:
- 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
- Sauce: 1/2 cup bourbon (see NA swap above); 1/3 cup low-sodium soy sauce; 1/2 cup packed light brown sugar; 2 tablespoons honey (or maple); 2 tablespoons rice vinegar; 1 tablespoon ketchup (body and color); 3 cloves garlic, minced; 2 teaspoons fresh grated ginger; 1/2–1 teaspoon red pepper flakes (optional)
- Slurry: 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- To finish: 2–3 green onions, thinly sliced; toasted sesame seeds (optional)
- For serving: Steamed rice, cauliflower rice, or lettuce cups; steamed broccoli
How Much Time Will You Need?
About 15 minutes to prep and make the sauce, 8–10 minutes to sear the chicken, and 3–5 minutes to reduce and glaze. Total active time is roughly 25–30 minutes.
Step-by-Step Instructions:
1. Mix the sauce
In a metal cup or small saucepan, whisk bourbon, soy sauce, brown sugar, honey, rice vinegar, ketchup, garlic, ginger, and red pepper flakes. Set near the griddle so it’s ready to go.
2. Preheat and prep the chicken
Heat the Blackstone to medium-high. Pat chicken dry, toss with salt, pepper, and 2 tablespoons cornstarch to lightly coat—this helps browning and gives the sauce more grip.
3. Sear in batches
Oil the griddle. Add chicken in a single layer without crowding. Let it sear undisturbed 2–3 minutes to develop color, then flip and cook 3–5 minutes more until just cooked through (165°F). Work in batches for best browning, moving finished chicken to a warm zone.
4. Reduce the sauce
Lower a section of the griddle to medium. Pour the sauce into the metal cup/pan and set it on the griddle surface (or use a side burner). Simmer 2–3 minutes, then whisk in the cornstarch slurry. Cook, stirring, until glossy and slightly thick, 1–2 minutes.
5. Glaze and finish
Return all chicken to the hot zone, pour the thickened sauce over top, and toss with spatulas until every piece is coated and the glaze clings, 30–60 seconds. Sprinkle with green onions and sesame seeds. Taste and adjust with a pinch of salt or splash of vinegar if needed.
6. Serve
Spoon over rice with steamed broccoli or pile into lettuce cups. Drizzle any extra glaze from the griddle pan over the top.
Pro Tips for Best Texture & Taste
Small moves deliver restaurant-style sear and that signature sticky glaze.
- Dry = brown: Pat chicken very dry before the cornstarch toss; moisture is the enemy of searing.
- Don’t crowd: Work in batches to avoid steaming. A little space equals deeper color and flavor.
- Cook the booze off: Let the sauce simmer 2–3 minutes before adding the slurry so the alcohol cooks off and flavors concentrate.
- Glaze fast at the end: Once the sauce is glossy, toss quickly to coat and pull; over-reducing can make it too thick or overly sweet.
- Balance the sauce: If it leans sweet, add a splash more vinegar or a squeeze of lemon. If salty, a tablespoon of water loosens and balances.
Frequently Asked Questions
Can I make this without bourbon?
Yes. Use apple juice with 1 teaspoon vanilla extract, or extra chicken broth plus 1 tablespoon maple syrup. You’ll still get a rich, glossy glaze.
Will chicken breasts work?
They do—just avoid overcooking. Slice into 1-inch pieces, sear hot and fast, and pull right at 165°F so they stay tender.
How do I prevent sticky buildup on the griddle?
Keep a hot, lightly oiled surface and glaze at the very end. Use a metal cup/pan to reduce the sauce so sugars don’t burn onto the steel. Scrape and steam-clean the surface while it’s still warm.
Can I cook this in a skillet instead?
Absolutely. Use a large cast-iron or stainless skillet over medium-high. Sear chicken in two batches, reduce the sauce in the pan, then combine and glaze as directed.
What sides pair best?
Steamed jasmine or garlic rice, fried rice on the griddle, sesame broccoli, cucumber salad, or roasted green beans. For low-carb, try cauliflower rice or lettuce wraps.
