Well, Here’s Why I Keep Coming Back to Blackstone Bourbon Chicken

I’ll be honest: the first time I tried making Blackstone Bourbon Chicken, I probably set off the smoke alarm, and maybe used half the bourbon for, ah, other purposes (don’t tell anyone). There's just something about that sweet, savory, sticky sauce, wafting through the kitchen, that brings me right back to summer evenings where my uncle, who thinks he’s the grill king, always manages to burn the hot dogs but somehow nails this chicken every time. You know how some recipes become a bit of a tradition—mine is making a triple batch because half gets nabbed as soon as it hits the platter. Don’t judge. The sauce is so addictive, I’ve caught myself mopping it up with plain old white bread. Classy.

When and Why Do I Make This?

I make this Blackstone Bourbon Chicken when I need something easy that will have my people circling the griddle like curious raccoons. Maybe it’s the way the bourbon caramelizes in the sauce, or the sweet little zing of ginger (when I remember to grab some), but my family goes a little wild for it. Okay, I go wild for it too. Plus, it’s perfect when you want to feel like a street food pro even though your backyard is… less "street vendor" and more "stray lawn chair". Seriously, if you’re the sort who, like me, gets nervous about chicken drying out, worry not — this stays juicy. Unless you wander away distracted by a neighbor’s garden gnome display. Not that that’s ever happened to me. Maybe it’s not fancy, but it sure tastes like a treat. (Oh, and that sticky pan residue? That used to drive me nuts. Then I just stopped worrying about it. Scrubbing is for tomorrow’s self.)

Here’s What You’ll Need (And What I Sometimes Sub)

2 lbs boneless, skinless chicken thighs (sometimes I use chicken breast, but it’s riskier for dryness—thighs are my favorite)
½ cup bourbon (don’t sweat the brand; my grandma always buys Jim Beam, but honestly, whatever’s on sale lands in my cart)
½ cup low sodium soy sauce (regular does the job if that’s all you’ve got)
½ cup brown sugar, packed (light or dark—both legit, I think dark has a teeny more depth)
¼ cup water
¼ cup apple cider vinegar (white vinegar is a decent last resort, but not quite as tangy-sweet)
1 tablespoon fresh ginger, minced (or ½ teaspoon ground ginger if you must)
4 garlic cloves, minced (the jarred stuff is a lifesaver in a pinch)
½ teaspoon red pepper flakes (totally your call—my cousin leaves them out for the kids)
2 tablespoons cornstarch (sometimes I do a little heaping tablespoon if I want it extra thick)
2 tablespoons water (for the cornstarch slurry)
1 tablespoon neutral oil (canola, vegetable, or whatever’s leftover from last fry-up)
3 green onions, chopped, for serving (optional, but they look nice and fresh)
Toasted sesame seeds, for garnish (another optional, but I never regret adding them)

So Here’s How I Actually Make Blackstone Bourbon Chicken

Start by mixing up your sauce: In a bowl, whisk together bourbon, soy sauce, brown sugar, ¼ cup water, apple cider vinegar, ginger, garlic, and red pepper flakes. Just toss it all in. I usually sneak a smell at this stage—it’s already good.
Heat up your Blackstone (or whatever griddle or big skillet you’ve got) over medium-high. Splash on the oil and swirl it around. Chicken goes in next—lay those thighs out flat. Salt and pepper? Up to you—I forget half the time and it works out anyway.
Let the chicken get a bit golden and cooked through, about 4-5 minutes per side. You know it’s ready when it looks juicy and starts getting some nice little brown bits. If you’re using breast, don’t wander off or it’ll turn to shoe leather.
Chop the cooked chicken into bite-sized chunks right there on the griddle (careful—this part can get a bit wild with hot oil popping—I have a nifty spatula for this, but any big knife will work, just don’t use your good one.)
Pour your sauce over the chopped chicken. Watch out—it’ll hiss and bubble like mad. Stir to coat every piece, then let it simmer for about 2-3 minutes, until it’s starting to get sticky.
Mix together cornstarch and 2 tablespoons water in a little bowl till smooth. Don’t skip this step; I once tried dumping dry cornstarch straight in. It was...weird. Pour that slurry into your bubbling chicken-and-sauce, stir well, and cook another 1-2 minutes. The sauce will thicken up like a dream. Or, at least, like it’s supposed to.
Turn off the heat. Toss over those green onions and sesame seeds if you’re feeling fancy—or just eat it straight up, no shame.

Random Notes from My Many Attempts

Don’t panic if your sauce is a bit thin before adding the slurry—it always thickens at the end. If it still seems runny, give it another minute off the heat (it thickens as it cools, too).
If you’re out of bourbon, I’ve subbed in whisky. It’s...almost the same vibe, but not quite as mellow. Rum worked once, but it was a little sweet. Tequila? Never again.
Kids not into spicy? Skip the pepper flakes. I tried adding sriracha once, but the sauce went a weird color. Not my best look.

Things I’ve Tweaked (Sometimes For Better, Sometimes...eh)

One time I swapped half the soy sauce for teriyaki—honestly, it made it sweeter, but lost some of that bourbon punch.
I’ve tried it with tofu instead of chicken when my vegetarian friend came over. It was okay, but the sauce needs a heavier hand for flavor. Meatless folks—add an extra splash of vinegar and double the garlic.
Extra veggies tossed in? Bell peppers are great; broccoli was fine, but it sucked up all the sauce. Maybe skip that.

What If You Don’t Have a Blackstone?

Honestly, a big cast iron skillet will work just fine. Or even a regular pan. I only got my Blackstone last year; before that, I was making this on a dodgy old stove that took ages to heat up. If you use an electric griddle, just watch out—it can get a bit smoky. Open a window, maybe.

Can You Store Leftovers? (Sort of)

Leftovers? I mean, theoretically yes—store it in an airtight container in the fridge for up to 3 days. But honestly, in my house this never lasts more than a day. My partner literally packs it for lunch while I’m washing up.

How I Like To Serve It (But You Do You)

We usually eat this with plain white rice or sometimes jasmine if I’m feeling fancy. When I’m extra hungry, I pile it over a baked potato (trust me; it works). Once in a blue moon I’ll do lettuce wraps, but mainly to feel healthy. If you come from a potato-mad family, throw in some pan-fried hashbrowns. Who’s judging?

Personal Pro Tips—Learned The Hard Way

Don’t crank the heat too high just to rush it—tried that once and basically made caramel chicken. Still tasty but super sticky in my teeth.
Make sure the cornstarch is fully mixed with water before dumping it in—lumpy sauce is not cute, friend.
Use thighs, unless you’re a fan of dry chicken (or that’s all you’ve got—still pretty decent, but pay attention).

FAQ—What People Have Actually Asked Me

Can I skip the bourbon? Well, you can, but you’ll miss some of that smoky-sweet flavor. Sub apple juice or even Dr. Pepper, but it’ll be a whole different animal. Still tasty though!
Can I meal prep this? Absolutely; it reheats surprisingly well. I reheat in a skillet with a splash of water—it’ll be almost as good as fresh. Actually, I think the flavors get better after a day. But that's just me.
Is this good spicy? Oh yeah—double up the pepper flakes if that's your thing. I even added a dash of hot honey once. It was pretty wild!
Help! My sauce got too thick. Just stir in a splash of water or a bit more bourbon. It’ll loosen up—no big deal.
I don’t have cornstarch, what now? Flour kinda works, but it’s not the same. Skip thickening and call it Bourbon Chicken Stir-Fry. Why not?

And that’s my slightly messy, totally honest guide to Blackstone Bourbon Chicken. If you find yourself licking your plate—I mean, who would judge? Not me, mate.

Blackstone Bourbon Chicken That’ll Have You Licking Your Plate

Well, Here’s Why I Keep Coming Back to Blackstone Bourbon Chicken

When and Why Do I Make This?

Here’s What You’ll Need (And What I Sometimes Sub)

So Here’s How I Actually Make Blackstone Bourbon Chicken

Random Notes from My Many Attempts

Things I’ve Tweaked (Sometimes For Better, Sometimes...eh)

What If You Don’t Have a Blackstone?

Can You Store Leftovers? (Sort of)

How I Like To Serve It (But You Do You)

Personal Pro Tips—Learned The Hard Way

FAQ—What People Have Actually Asked Me

Blackstone Bourbon Chicken

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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