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Blackstone Bourbon Chicken Recipe Easy Griddle Dinner in 30 Minutes

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This Blackstone bourbon chicken recipe delivers juicy, caramelized chicken coated in a sticky-sweet, smoky bourbon sauce—all cooked quickly on a griddle for a weeknight-friendly Southern takeout classic. Perfect for families, meal-preppers, or anyone craving bold flavor in just 30 minutes.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces; thighs stay juicy, but breasts work if you prefer leaner)
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil (for the griddle; can use canola or avocado oil)
  • 1/2 cup bourbon
  • 1/3 cup low-sodium soy sauce (or Tamari for gluten-free)
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons water
  • 2 green onions, sliced (for garnish, optional)
  • Sesame seeds, toasted (for garnish, optional)

Instructions

  1. Cut chicken thighs into bite-sized pieces. Toss in a bowl with cornstarch, salt, and black pepper until evenly coated. Let sit while preheating the griddle.
  2. In a medium bowl, whisk together bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ground ginger, crushed red pepper flakes (if using), and water. Set aside.
  3. Preheat your Blackstone griddle (or flat-top griddle) to medium-high heat for about 5 minutes. Add vegetable oil and spread evenly.
  4. Add chicken pieces in a single layer (work in batches if needed). Cook for 6-8 minutes, flipping occasionally, until golden brown and cooked through (internal temp 165°F).
  5. Pour the bourbon sauce over the cooked chicken. Stir and toss constantly as it bubbles and thickens, about 3-5 minutes, until glossy and sticky. Add a splash of water if it gets too thick.
  6. Taste and adjust seasoning if needed (add soy sauce for salt, vinegar for balance).
  7. Transfer to a platter or serve straight from the griddle. Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice, fried rice, or in lettuce wraps.

Notes

For gluten-free, use Tamari instead of soy sauce. For a non-alcoholic version, substitute bourbon with apple juice. Don’t overcrowd the griddle—work in batches for best browning. The sauce thickens as it sits; add water to loosen if reheating. Leftovers keep well for up to 4 days in the fridge or 2 months in the freezer.

Nutrition

Keywords: Blackstone, bourbon chicken, griddle, easy dinner, weeknight, takeout, sticky sauce, Southern, quick, family meal

Find it online: https://yumnode.com/blackstone-bourbon-chicken-recipe-easy-griddle-dinner-in-30-minutes/