Sticky, Sweet & Smoky: The Ultimate Grilled Bourbon Chicken Recipe for Your BBQ!
If you’re ready to elevate your grilled chicken game from ordinary to extraordinary, then this Grilled Bourbon Chicken recipe is an absolute must-try. Forget bland and predictable; prepare for a culinary journey that delivers an irresistible blend of sweet, savory, and smoky flavors. This dish is designed to impress, whether you’re hosting a backyard barbecue or simply craving a delicious weeknight meal that breaks the mold.
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Why You Will Love This Grilled Bourbon Chicken Recipe
This isn’t just any bourbon chicken; it’s a grilled rendition that takes inspiration from the beloved flavors of classic food court bourbon chicken and elevates them with the magic of the grill. By choosing to grill instead of stovetop cook, we unlock a depth of flavor and texture that is simply unmatched. Imagine tender, juicy chicken pieces infused with a smoky aroma, perfectly caramelized edges, and just the right amount of char – elements impossible to replicate in a pan.
The star of this dish is undoubtedly the rich and glossy bourbon sauce. It comes together quickly, packing a powerful punch of sweet, savory, and umami notes that cling beautifully to the chicken. The balance of ingredients creates a glaze that’s both complex and incredibly appealing. Plus, if you like a little kick, adding some heat is effortlessly simple, allowing you to customize the spice level to your preference (check out our Variations section for ideas).
Beyond the phenomenal taste, this recipe is surprisingly easy to make. Most of your work happens in the kitchen as you whisk together the flavorful sauce. From there, it’s a quick trip to the grill for a relatively hands-off cooking experience. The result? A fuss-free, delicious dinner that promises to be a favorite. It’s a guaranteed crowd-pleaser that proves gourmet flavors can be achieved without all the fuss, making your weeknights (or weekends) infinitely more exciting!
Essential Ingredients for Your Bourbon Chicken
Creating this irresistible grilled bourbon chicken relies on a blend of accessible ingredients, many of which are staples in Asian-inspired cooking. You won’t need to hunt for exotic items; everything can be easily found at your local grocery store. For a comprehensive list of quantities, refer to the recipe card below.
- Chicken Thighs: We recommend boneless, skinless chicken thighs for this recipe. Their higher fat content keeps them incredibly juicy and flavorful, especially on the grill. They are also more forgiving than chicken breasts, making them ideal for skewering and grilling to achieve that perfect char without drying out.
- Bourbon: This is where the magic happens! While the alcohol cooks off, the distinct, rich, and slightly smoky flavor of the bourbon remains, infusing the sauce with a unique depth. A general rule of thumb is to use a bourbon that you wouldn’t mind sipping on its own. Avoid overly cheap options, as their harsh notes can sometimes carry through to the final dish.
- Soy Sauce: The backbone of many Asian sauces, soy sauce provides essential umami and saltiness. Opt for low-sodium soy sauce if you’re mindful of sodium intake, as it allows you more control over the overall seasoning.
- Brown Sugar: This adds the signature sweetness and helps create that beautiful, sticky caramelization on the grill. Its molasses notes complement the bourbon wonderfully.
- Hoisin Sauce: A thick, sweet, and savory Chinese condiment that brings a complex flavor profile – a mix of sweet, tangy, and slightly spicy. It adds richness and a beautiful glaze to the sauce.
- Garlic and Ginger: Freshly minced garlic and grated ginger are crucial aromatics that provide a pungent, warming foundation for the sauce, enhancing its overall vibrancy.
- Cornstarch: This acts as a thickening agent for the sauce, ensuring it becomes a luscious glaze that adheres perfectly to the grilled chicken.
- Water: Used to create a slurry with the cornstarch, ensuring a smooth, lump-free sauce.
- Optional Garnishes: Sesame seeds and thinly sliced green onions not only add visual appeal but also provide a delightful textural contrast and fresh flavor.
How To Make Grilled Bourbon Chicken: Step-by-Step Perfection
Mastering this grilled bourbon chicken is simpler than you might think. Follow these clear steps to achieve a dish that will have everyone asking for seconds.
- Prepare the Bourbon Sauce Base: In a medium-sized mixing bowl, combine the cornstarch and water. Whisk vigorously until the cornstarch is completely dissolved and no lumps remain – this creates a smooth slurry that will prevent your sauce from becoming lumpy. Next, add all the remaining sauce ingredients: soy sauce, bourbon, brown sugar, hoisin sauce, finely diced garlic, and finely diced ginger. Whisk everything together thoroughly until all ingredients are well incorporated and the mixture is uniform.
- Thicken the Sauce: Pour the whisked sauce mixture into a saucepan and place it over medium to medium-high heat. It’s crucial to whisk often during this stage, as the sauce contains a fair amount of sugar which can burn easily. Bring the sauce to a gentle simmer and continue whisking for about two minutes, or until it visibly thickens to a consistency that will coat the back of a spoon. Once thickened, remove from heat and set aside. This sticky, flavorful glaze is what makes the bourbon chicken truly shine.
- Prepare and Skewer the Chicken: Take your chicken thighs and cut them into uniformly sized pieces. For boneless, skinless thighs, I usually aim for about three cuts per thigh to create bite-sized portions that grill evenly. If you prefer smaller pieces, adjust accordingly. Preheat your grill to a medium heat. If you’re using wooden skewers, remember to soak them in water for at least one hour prior to grilling to prevent them from burning. Thread the chicken pieces onto the skewers, ensuring they are tightly packed but still have enough space for even cooking.
Skewers
If you’re using wooden skewers, soak them thoroughly for at least one hour before grilling. For easier handling and turning on the grill, we highly recommend employing wider, flat metal skewers such as these. They prevent the chicken pieces from spinning when you turn them, ensuring even cooking and beautiful grill marks.
- Grill and Glaze: Carefully place the skewered chicken thighs onto your preheated grill over medium heat. Cook the chicken, turning it frequently, until it starts to develop a beautiful golden-brown color and some light char marks. This initial searing helps lock in juices and build a foundational flavor. Once a good color is achieved, begin to generously brush the bourbon sauce over the chicken. Turn the skewers, apply more sauce, and repeat this process several times. The goal is to build up layers of sticky, caramelized glaze on the chicken, ensuring maximum flavor and a gorgeous finish.
- Achieve Perfect Doneness: Continue grilling until the chicken reaches your desired level of color and char. Crucially, ensure the internal temperature of the chicken reaches at least 165°F (74°C). For dark meat like chicken thighs, we often aim for a slightly higher internal temperature of 175°F to 180°F (79-82°C), as this makes them even more tender and juicy. We also particularly enjoy a good amount of char on our grilled chicken, as it adds a fantastic smoky depth of flavor. Once cooked to perfection, remove the skewers from the grill. Optionally, if there’s any remaining bourbon sauce, give the chicken one last generous brush for an extra sticky glaze before serving.
- Serve and Enjoy: Once removed from the grill, allow the chicken to rest for a few minutes. This allows the juices to redistribute, ensuring every bite is incredibly tender and flavorful. Then, remove the chicken from the skewers and serve this sticky, unbelievably delicious chicken with your favorite complementary sides. For an extra touch of flavor and visual appeal, consider garnishing with a sprinkle of sesame seeds and finely sliced green onions.
This dish is a natural pairing with rice, which beautifully soaks up the extra bourbon sauce. For a more adventurous side, try our Cilantro Lime Rice, adding a bright, zesty contrast, or our Easy Vegetable Lo Mein for a complete Asian-inspired feast. Both options would create a deliciously balanced and satisfying meal.
Expert Tips for Grilling Perfect Bourbon Chicken
To ensure your grilled bourbon chicken turns out flawlessly every time, keep these essential tips in mind:
- Uniform Chicken Pieces: It’s crucial to cut your chicken thighs into pieces of roughly equal size. This ensures that all pieces cook at the same rate, preventing some from drying out while others are still undercooked. Small, consistent pieces also make skewering easier and create a more appealing presentation.
- Prevent Sticking with Well-Oiled Grates: Always start with clean grill grates that are lightly oiled. This creates a non-stick surface, preventing your precious bourbon-glazed chicken from adhering to the grill, which can ruin the beautiful char and texture you’re aiming for.
- Master Medium Heat: The sauce contains sugar, which means it can burn quickly if the heat is too high. Maintain a consistent medium heat on your grill. This allows the chicken to cook through gently while the sauce caramelizes slowly into a rich, sticky glaze without scorching.
- Frequent Turning and Layered Basting: Turn the skewers often (every 2-3 minutes) to ensure even cooking and caramelization on all sides. Apply the bourbon sauce in thin layers, allowing each layer to cook and slightly dry before adding the next. This builds a magnificent, multi-dimensional glaze and prevents the sauce from running off.
- Don’t Rush the Internal Temperature: While dark meat like chicken thighs is forgiving, always use an instant-read thermometer to check for doneness. Aim for 165°F (74°C) as a minimum, but we find 175-180°F (79-82°C) delivers the most tender and juicy thighs.
- Rest Your Chicken: After removing the skewers from the grill, let the chicken rest for 5-10 minutes. This essential step allows the juices within the meat to redistribute, resulting in incredibly moist and flavorful chicken. Skipping this step can lead to dry chicken.
- Soak Wooden Skewers: If you’re using wooden skewers, immerse them in water for at least an hour before grilling. This prevents them from catching fire or charring excessively on the grill, ensuring your chicken is the only thing perfectly cooked.
Delicious Variations to Customize Your Grilled Bourbon Chicken
While our classic Grilled Bourbon Chicken recipe is phenomenal as is, it’s also incredibly versatile. Feel free to experiment with these variations to tailor the flavors to your liking:
- Spice It Up: For those who love a bit of heat, transform your bourbon chicken into a spicy sensation. Add a tablespoon or two of Sriracha sauce directly to the bourbon sauce mixture. Alternatively, finely mince fresh jalapeños or serrano peppers and incorporate them, or simply sprinkle red pepper flakes into the sauce for a fiery kick that perfectly balances the sweet and umami notes.
- Honey-Kissed Glaze: To achieve a different depth of sweetness and an even thicker, more luxurious glaze, substitute half of the brown sugar with an equal amount of honey. This adds a rich, floral sweetness that complements the bourbon beautifully. Maple syrup can also be used for a distinct, earthy sweetness.
- Pineapple Paradise: For a tropical twist, add chunks of fresh pineapple onto the skewers alongside the chicken. The pineapple will caramelize on the grill and release its sweet, tangy juices, creating a Hawaiian-inspired flavor profile that pairs wonderfully with the bourbon sauce.
- Garlic Ginger Overload: If you’re a fan of strong aromatics, don’t hesitate to double the amount of fresh garlic and ginger in the sauce. This will intensify the pungent, warming flavors, making for an even more robust and aromatic glaze.
- Smoky Bourbon Infusion: For an extra layer of smoky flavor, consider marinating the chicken in a little liquid smoke mixed with a splash of bourbon before skewering and grilling. This adds a deeper, more pronounced smoky essence that enhances the grilled notes.
- Alternative Proteins: This bourbon sauce isn’t just for chicken! It works equally well with other proteins. Try it with pork tenderloin chunks, shrimp, or even firm tofu or tempeh for a vegetarian-friendly option. Adjust cooking times accordingly.
Frequently Asked Questions (FAQs) About Grilled Bourbon Chicken
Yes, absolutely! While bourbon adds a unique depth of flavor, you can easily make a non-alcoholic version. Good substitutes include apple juice, chicken broth, or even a non-alcoholic whiskey alternative. Be aware that the distinct, complex bourbon flavor will be missing, but the sauce will still be delicious with its sweet and savory notes.
Preventing sticking is key for beautiful grilled chicken. First, ensure your grill grates are thoroughly cleaned before heating. Once hot, lightly oil the grates with a high smoke point oil (like grapeseed or canola oil) using a paper towel held by tongs. Additionally, resist the urge to move the chicken immediately. Let it sear undisturbed for a few minutes until it naturally releases from the grate before attempting to turn it.
Yes, chicken breasts are a perfectly acceptable substitute for thighs. If using chicken breasts, make sure to cut them into similar, uniform pieces to ensure even cooking. Keep a close eye on the cooking time, as chicken breasts are leaner and tend to cook faster than thighs, making them more prone to drying out if overcooked. Ensure they reach an internal temperature of 165°F (74°C).
While grilling adds a unique smoky flavor and char, you can certainly adapt this recipe for indoor cooking. For a skillet version, sear the chicken pieces in a hot, oiled skillet until browned on all sides, then pour in the sauce and simmer until thickened and the chicken is cooked through. For oven baking, place the skewered chicken on a foil-lined baking sheet and bake at 375°F (190°C), basting frequently with the sauce during the last 10-15 minutes of cooking until done.
The primary ingredient containing gluten would be the soy sauce. To make this recipe gluten-free, simply substitute regular soy sauce with a certified gluten-free tamari. All other ingredients are typically naturally gluten-free, but always double-check labels to be safe.
Store any leftover grilled bourbon chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a skillet over medium heat, adding a splash of water or chicken broth to prevent drying out and help revive the sauce. Alternatively, microwave it covered on medium power, stirring occasionally, until heated through. Be careful not to overcook during reheating.
Other Easy And Delicious Grilled Recipes You’ll Love
If you enjoyed the smoky, sweet, and savory goodness of this grilled bourbon chicken, you’ll definitely want to explore more of our fantastic grilling recipes. Expand your barbecue repertoire with these delicious options:
Mexican Grilled Chicken (Pechuga Asada)
Grilled Chicken Teriyaki Skewers
The Best Keto Grilled Pork Tenderloin Recipe
Grilled Bourbon Chicken Recipe
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Ingredients
Chicken
- 2 lb Chicken thighs boneless, skinless, cut to desired uniform size
Bourbon Sauce
- 1/2 cup Water
- 1 tbsp Cornstarch
- 1/2 cup Soy sauce Low sodium recommended (or regular)
- 1/4 cup Bourbon Use a bourbon you enjoy drinking for best flavor
- 1/4 cup Brown sugar
- 1/4 cup Hoisin sauce
- 1 tsp Garlic finely minced or grated
- 1 tsp Ginger finely minced or grated
- Sesame seeds for garnish, optional
- Green onions sliced on a bias, for garnish, optional.
Instructions
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In a medium mixing bowl, combine cornstarch and water, whisking until smooth and no lumps remain. Add the soy sauce, bourbon, brown sugar, hoisin sauce, minced garlic, and grated ginger. Whisk all ingredients together thoroughly to form the bourbon sauce base.1/2 cup Water, 1 tbsp Cornstarch, 1/2 cup Soy sauce, 1/4 cup Bourbon, 1/4 cup Brown sugar, 1/4 cup Hoisin sauce, 1 tsp Garlic, 1 tsp Ginger
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Transfer the sauce mixture to a saucepan. Cook over medium to medium-high heat, whisking frequently to prevent burning. Bring the sauce to a gentle simmer and continue cooking for approximately 2 minutes, or until it has thickened sufficiently to coat the back of a spoon. Remove from heat and set aside.
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Cut your boneless, skinless chicken thighs into uniform, bite-sized pieces (about 1.5-inch cubes are ideal). If you are using wooden skewers, remember to soak them in water for at least one hour beforehand to prevent them from burning on the grill. Thread the chicken pieces onto your skewers. Preheat your grill to medium heat and lightly oil the grates.2 lb Chicken thighs
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Place the skewered chicken onto the preheated grill. Cook, turning often (every 2-3 minutes), until the chicken begins to develop a nice color and some grill marks. Once slightly colored, start basting generously with the prepared bourbon sauce. Turn the skewers, baste again, and repeat this process several times to build up rich layers of sticky, caramelized glaze on the chicken.
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Continue grilling and basting until the chicken reaches your preferred level of char and caramelization, and the internal temperature registers at least 165°F (74°C) with an instant-read thermometer. For extra juicy and tender dark meat, we recommend cooking until 175°F to 180°F (79-82°C). Remove the chicken from the grill and let it rest for 5-10 minutes.
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Optionally, remove the chicken from the skewers and serve immediately, garnished with a sprinkle of sesame seeds and fresh green onions alongside your favorite side dishes, such as white rice or Asian noodles.Sesame seeds, Green onions
Notes
Store any leftover grilled bourbon chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over medium heat with a splash of water or chicken broth to prevent drying out and to help revive the sauce. Alternatively, microwave it covered on medium power, stirring occasionally, until heated through. Be careful not to overcook during reheating to maintain tenderness.