When I First Made Bourbon Chicken on the Blackstone…

Alright, so I have to tell you—this Blackstone bourbon chicken on the griddle actually started as a “what’s left in the fridge?” experiment. (You know those panic dinner nights?) My memory: My niece insisted on calling it “bribe chicken” because she swore she’d do any chore if I made it again. Which, honestly, if you’ve tasted it, you’d probably consider mopping the kitchen too. And I’ll own up: the first time, I splashed on what was probably more bourbon than the chicken needed, but hey, it certainly got the family’s attention!

Why You’re Gonna Like This (Or, Why My Crew Does)

I make this when I wanna see eyes light up—honestly, it’s foolproof, even when I forget to measure (which is, uh, often). My family goes crazy for this because it’s got that perfect mix of sticky-sweet and just a tickle of boozy flavor. The leftovers (if there are any) are weirdly even tastier for lunch gadgets the next day. If you’ve tried making bourbon chicken on the stovetop before and found it a sticky or burnt disaster, this griddle method makes it so much easier to wrangle. Though, to be fair, it still gets a bit messy—embrace the chaos, I say!

What You’ll Need (With Some Choices)

1.5–2 pounds chicken thighs, chopped (sometimes I use tenderloins—does the job, my cousin swears by breasts but I find ’em a bit dry for this)
2–3 cloves garlic, minced (or just use that jarred stuff if you’re tired—it works)
1 tablespoon fresh ginger, grated (not strictly necessary, but oof, it pops)
1/2 cup bourbon (I’ve used whatever’s in the cabinet, from fancy to bottom-shelf; just don’t use Scotch unless you’re feeling brave—I tried it once, and… never again)
1/3 cup soy sauce
1/3 cup chicken broth (water in a pinch)
1/2 cup brown sugar (I’ve subbed maple syrup but just a splash, it gets wild otherwise)
3 tablespoons ketchup (grannie’s always used Heinz, but, like, any will do)
2 tablespoons apple cider vinegar
1/2 teaspoon crushed red pepper (totally skip this if you’re not into heat)
Green onions & sesame seeds, to finish
Oil for griddle (I’m a bit partial to avocado oil, but olive or canola’s all good)

Here’s How to Do It (Sorta Precise, Somewhat Casual)

Fire up your Blackstone griddle to medium-high. Give it a good glug of oil—seriously, enough that the chicken won’t stick. I usually do this while hunting for that rogue spatula in the junk drawer.
Toss on the chicken. I like to get a bit of browning, so don’t crowd the pieces (but if you do, it’s not gonna ruin your dinner or anything). Sprinkle with salt and maybe a whisper of pepper.
While that’s sizzlin’, in a bowl, mix up bourbon, soy sauce, broth, brown sugar, ketchup, vinegar, garlic, ginger, and chili flakes. Stir it up until your arm’s tired or everything’s combined (I’ve used a fork, whisk, even a chopstick in a pinch).
Once the chicken’s almost cooked (no pink!), slide it to a cooler corner. Pour that sauce right where the chicken was. Wait for the magic—lots of steam, a little drama.
Let the sauce bubble for 3-ish minutes, then mix everything together. Sometimes at this point I sneak a taste—nobody’s looking, right? If it seems a bit runny, just let it hang out for another couple minutes and it thickens up like a champ. Don’t worry if it’s a bit “glossy goofy”—it sets up as it cools.
Throw on a handful of green onions and sesame seeds right before serving—or not. I forget half the time and everyone still wolfs it down.

Some Notes I Wrote Down After a Few Tries

I tried marinating the chicken first but, honestly, it didn’t make that much of a difference. The sauce is strong enough as is.
Things may get a bit sticky towards the end. If your griddle has a cool spot, scootch everything over there—it buys you some time.
I think this actually tastes even better once it’s had a chance to sit for an hour (not that it ever lasts that long here!)

Swaps & Random Experiments (Some Winners, Some Not)

Once I tried pineapple juice in place of the broth—strangely great, sort of like a tiki twist.
Chicken wings instead of thighs? Messier, but oddly satisfying. I had to eat them with my hands… which, honestly, is the best way.
Don’t use turkey. Just, don’t. Weird texture; too dry, doesn’t soak up the sauce. Lesson learned.

Gear—a Couple Essentials, or Friends in a Pinch

Obviously, a Blackstone griddle is ideal (if yours is hiding behind the bikes in the garage, any big flat top or even a really wide skillet will do as backup). Good spatulas are a must. I once used a fish slice and nearly flung chicken at the dog—but hey, he was happy. A big mixing bowl for the sauce is nice. Maybe have some paper towels handy, it can get sticky.

Blackstone Bourbon Chicken On The Griddle

Saving the Leftovers (They Might Disappear Anyway)

If by some miracle you have leftovers, slap ’em in an airtight container and refrigerate for 3 days. You can freeze it for 2 months, but honestly, in my house it never lasts more than a day! Reheating in a skillet keeps things from getting mushy. If you bring it to work and it stinks up the lunch room, you’re welcome (or… sorry).

Serving It Up—How We Do It at My Place

I’m an easy rice person—just white rice for me, but sometimes I get fancy (ish) with fried rice, or even noodles when the cupboard’s bare. My sister dumps it over steamed broccoli and pretends it’s healthy. For a party, I once served it on Hawaiian rolls and folks lost their minds. Oh, and you can absolutely pour extra sticky sauce on top. Here’s a nifty Instant Pot rice guide if you wanna keep things fuss-free.

What I Wish Someone Had Told Me—A Few Pro Tips

Don’t rush the sauce thickening step. I once tried cranking the heat and wound up with caramel chicken (and a pan to soak for days).
Actually, I find if you let it rest a few minutes off the heat, the sauce really clings—it’s so much better that way.
If you run low on bourbon, just stretch it a bit with broth; I promise, no one will call you out.

FAQ – ‘Cause Folks Always Ask…

Can I make this without a Blackstone? Yup! A big cast-iron skillet works fine, though you lose some of that outdoor smoky flavor (I mean, unless you’re brave enough to use the kitchen burner out on your patio… don’t do that). Check out this cast-iron guide if you’re nervous.
Does the alcohol cook off? Mostly, yeah. Kids eat it all the time here and nothing wild happens. But if you’re super concerned, just simmer the sauce longer.
How spicy is it? Not much, unless you go nuts with the red pepper. (I once did and yes, people cried, but maybe that’s just my lightweight family?)
Can I grill veggies alongside? Oh, for sure. I throw on peppers and snap peas if I remember, or honestly just chuck some bagged coleslaw beside it last minute for crunch.
Anything fancy I can top it with? Toasted cashews, maybe chopped cilantro. Or, you know, just more bourbon—kidding (kind of).
Does it store well? Yes, but good luck hiding it from teenagers.

Oh, and if you need more griddle tricks, check out Blackstone’s recipe blog—I use it for inspiration (and to feel better when my own ideas flop; it’s comforting).

Anyway, that’s my rambling, slightly sticky guide to Blackstone bourbon chicken on the griddle. Hope your family likes it as much as mine does. Let me know if you invent an even wilder version. Cheers!

Blackstone Bourbon Chicken On The Griddle