Blackstone Bourbon Chicken on the Griddle is one of those recipes that just screams “weekend fun” to me! I remember the first time I tried something similar at a food festival – the sizzle of the griddle, the sweet and savory aroma wafting through the air… I knew I had to recreate it at home. My version features juicy chicken thighs glazed in a rich bourbon marinade, all cooked to perfection alongside tender veggies. It’s my go-to for a quick and easy weeknight meal, and honestly, it’s even better than takeout! This delicious griddle bourbon chicken recipe is super customizable too, so you can adjust the spice level to your liking. Trust me, you’ll be hooked after the first bite. Let’s get cooking!
Why You’ll Love Blackstone Bourbon Chicken On The Griddle
- Seriously, the flavor is out of this world! That sweet and savory bourbon glaze? *Chef’s kiss*.
- You can have this on the table in about 30 minutes. Perfect for those crazy weeknights!
- Chicken thighs are so budget-friendly, making this a delicious and affordable meal.
- Griddle cleanup is a breeze! No more scrubbing for hours – that’s a win in my book!
- Everyone loves this dish, from picky eaters to seasoned foodies. It’s a guaranteed crowd-pleaser.
- Want more heat? Add a dash of red pepper flakes or a splash of hot sauce. It’s super easy to customize the spice level.
- Forget takeout! This bourbon chicken on the griddle is way better and healthier.
- Want to impress your family and friends? Serve this up and watch their faces light up!
Ingredients for Blackstone Bourbon Chicken On The Griddle
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces: I always go for thighs; they stay juicy on the griddle! Cut them up so they cook quickly and evenly.
- 1 cup mixed bell peppers (red, yellow, green), diced: Adds color, sweetness, and crunch. Dice them about the same size as the chicken for a great texture.
- 1 medium onion, diced: Yellow or white onion works great! Dicing ensures it cooks down nicely and blends with the other flavors.
- 1/2 cup soy sauce: I sneak in low-sodium soy sauce to keep the salt level in check. It’s the base of our savory flavor!
- 1/2 cup bourbon: This is where the magic happens! But hey, if you’re skipping the booze, apple juice or chicken broth work just fine.
- 1/4 cup brown sugar, packed: Brown sugar gives us that sticky, caramel-y sweetness. Pack it in your measuring cup for accuracy!
- 3 cloves garlic, minced: Freshly minced garlic is a must – it adds that pungent kick we all love.
- 1 teaspoon ginger, minced: Adds warmth and a little zing. Fresh ginger is best, but ground works in a pinch.
- 2 tablespoons vegetable oil: For greasing up that Blackstone griddle! It helps everything cook without sticking.
- Salt and pepper to taste: Don’t forget to season! A little salt and pepper really brings out the flavors.
- Chopped green onions: These are for garnish, but they add a fresh, vibrant finish.
- Sesame seeds: (Optional) A sprinkle of sesame seeds adds a nutty flavor and a pretty look.
How to Make Blackstone Bourbon Chicken On The Griddle
- Step 1: Prepare the bourbon marinade. In a bowl, whisk together the soy sauce, bourbon, brown sugar, minced garlic, and minced ginger. Make sure that brown sugar dissolves completely – nobody wants gritty chicken! I usually give it a good whisk for about a minute.
- Step 2: Marinate the chicken for at least 30 minutes. Toss those chicken pieces into the marinade, making sure every piece is coated. The longer it sits, the more flavorful it gets, so if you have time, let it hang out in the fridge for a few hours. Trust me; it’s worth it!
- Step 3: Preheat the griddle to medium-high heat. Drizzle the vegetable oil onto your preheated Blackstone. You’ll know it’s ready when a drop of water sizzles and evaporates almost immediately. Don’t skip this step—a hot griddle is key!
- Step 4: Sauté the diced onion and bell peppers until softened. Toss the onions and peppers onto the hot griddle. Stir them around occasionally until they’re tender and slightly translucent – about 3-4 minutes. The smell alone will make your mouth water.
- Step 5: Add the marinated chicken to the griddle. Push the veggies to the side to make room, and then carefully place the marinated chicken onto the griddle. Be careful; it might sizzle and splatter a bit!
- Step 6: Cook the chicken until fully cooked and caramelized. Stir the chicken frequently, making sure it cooks evenly. It should take about 6-8 minutes, until it’s no longer pink inside and has a beautiful, caramelized glaze. The bourbon marinade will create a sticky, delicious crust.
- Step 7: Combine the vegetables and chicken. Mix the sautéed veggies back in with the chicken, making sure everything is heated through and coated in that amazing bourbon glaze.
- Step 8: Season with salt and pepper to taste. Give it a taste and add salt and pepper as needed. Remember, soy sauce is already salty, so go easy!
- Step 9: Garnish with green onions and sesame seeds. Sprinkle those chopped green onions and sesame seeds over the top for a pop of color and flavor.
- Step 10: Serve over rice or noodles and enjoy. Pile that bourbon chicken high over a bed of rice or noodles. I love serving mine with steamed broccoli on the side. Dig in and enjoy your delicious Blackstone bourbon chicken!
Pro Tips for the Best Blackstone Bourbon Chicken On The Griddle
Okay, listen up, because these little secrets are how you go from “good” to “OMG, this is amazing!” First, don’t skimp on the marinade time—it’s crucial for flavor and tenderness. Second, keep the griddle hot! A screaming hot griddle gives you that beautiful caramelization and prevents the chicken from steaming. Lastly, don’t overcrowd the griddle; cook in batches if needed to maintain that perfect sear. Trust me on these!
What’s the secret to perfect Blackstone Bourbon Chicken On The Griddle?
It’s all about the sauce reduction on the griddle! Let that bourbon marinade bubble and thicken slightly as the chicken cooks. This creates an unbelievably sticky, flavorful glaze that coats every piece. It’s like candy, but, you know, chicken.
Can I make Blackstone Bourbon Chicken On The Griddle ahead of time?
Absolutely! Marinate the chicken overnight for maximum flavor. You can also sauté the veggies ahead of time and store them in the fridge. Then, when it’s dinnertime, just fire up the griddle and cook the chicken. So easy!
How do I avoid common mistakes with Blackstone Bourbon Chicken On The Griddle?
The biggest mistake is overcrowding the griddle, which leads to steaming instead of searing. Also, be careful not to overcook the chicken; it should be cooked through but still juicy. Use a meat thermometer if you’re unsure – 165°F is your target temperature!
Best Ways to Serve Blackstone Bourbon Chicken On The Griddle
Okay, you’ve got this amazing, glazed chicken… now what? I always start with a bed of fluffy white rice – it soaks up all that delicious bourbon sauce! For a complete meal, add some steamed broccoli or a simple side salad to balance the richness. This dish is perfect for a weeknight dinner, a casual get-together, or even a fun weekend cookout. Trust me, everyone will be asking for seconds! You can even try it in lettuce wraps for a lighter option. Wanna kick it up a notch? Serve it with a side of my Spicy Asian Slaw for some extra zing!
Nutrition Facts for Blackstone Bourbon Chicken On The Griddle
Alright, let’s talk numbers! Here’s what you’re looking at, per serving, when you dig into this glorious Blackstone bourbon chicken. Keep in mind these are estimates, but it gives you a good idea!
- Calories: 350
- Fat: 15g
- Protein: 30g
- Carbs: 20g
- Fiber: 2g
- Sugar: 15g
- Sodium: 800mg
- Cholesterol: 150mg
These values are estimates and can vary based on specific ingredients and portion sizes. So, go ahead and enjoy that amazing griddle bourbon chicken – it’s all about balance, right?
How to Store and Reheat Blackstone Bourbon Chicken On The Griddle
Got leftovers? Lucky you! To keep that Blackstone bourbon chicken tasting amazing, let it cool completely before storing. Pop it into an airtight container – I swear by these glass ones – and it’ll keep in the fridge for up to 3-4 days. For longer storage, freeze it for up to 2 months. When you’re ready to reheat, a quick zap in the microwave works, but for the best texture, toss it back on the griddle with a splash of water or broth until heated through. You can also use a skillet on the stovetop! Just make sure not to overcook it, or the chicken will dry out. Reheating this tasty griddle chicken recipe properly will make it taste almost as good as the first time!
Frequently Asked Questions About Blackstone Bourbon Chicken On The Griddle
Can I use chicken breast instead of chicken thighs?
You *can*, but I wouldn’t recommend it! Chicken thighs are much more forgiving on the griddle and stay juicier. Chicken breast tends to dry out more easily. If you absolutely must use chicken breast, be extra careful not to overcook it. Consider cutting it into smaller pieces and marinating it longer to help keep it moist. But seriously, give the thighs a try – you’ll be converted! And hey, what about ground chicken? I haven’t tried it, but I bet ground chicken bourbon stir fry would be yummy! What’s the best way to cut the chicken for even cooking? Aim for uniform, bite-sized pieces, about 1-inch each.
What if I don’t have bourbon?
No problem! You can substitute apple juice, chicken broth, or even a non-alcoholic bourbon flavoring. It won’t have the exact same depth of flavor, but it will still be delicious! The bourbon adds a unique caramel note, but the other ingredients provide plenty of flavor. Can I use whiskey instead of bourbon? Absolutely! They’re very similar and will work just fine. What other liquids can I use in the marinade?
Can I add other vegetables to this Blackstone bourbon chicken recipe?
Definitely! Feel free to get creative with your veggies. Broccoli florets, sliced carrots, snap peas, and water chestnuts all work great. Just add them to the griddle along with the onions and peppers. Get those veggies in there! Should I pre-cook the vegetables before putting them on the griddle? Nope! They’ll cook perfectly fine alongside the onions and peppers. How do I adjust the cooking time if I add more veggies?
Is this recipe gluten-free?
Not as written, because of the soy sauce. But you can easily make it gluten-free by using tamari instead of soy sauce! Tamari is a gluten-free soy sauce alternative that tastes almost identical. Just make that one simple swap, and you’re good to go! Is there a specific brand of tamari you recommend? I usually use San-J, but any gluten-free tamari will work. What other gluten-free substitutions can I make for this recipe?
Variations of Blackstone Bourbon Chicken On The Griddle You Can Try
Want to mix things up? This Blackstone bourbon chicken is super versatile! Here are a few fun twists to try:
- Vegan: Swap the chicken for tofu or tempeh, and use a vegan bourbon substitute. You can also add extra veggies like mushrooms and zucchini for a hearty, plant-based meal.
- Gluten-Free: Simply use tamari instead of soy sauce to make this dish completely gluten-free. Serve it over cauliflower rice for an even healthier option.
- Grilled: Don’t have a Blackstone? No problem! Grill the chicken and veggies on skewers for a smoky flavor. Just be sure to baste them with the bourbon glaze throughout the cooking process.
- Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade for an extra kick. You can also add some sliced jalapeños to the griddle along with the onions and peppers.
Blackstone Bourbon Chicken: 30-Minute Griddle Delight
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
Blackstone Bourbon Chicken is a flavorful dish made on a griddle, featuring tender chicken and sautéed vegetables in a rich bourbon marinade.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup mixed bell peppers (red, yellow, green), diced
- 1 medium onion, diced
- 1/2 cup soy sauce
- 1/2 cup bourbon
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Chopped green onions (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Prepare the Marinade: In a large bowl, mix together the soy sauce, bourbon, brown sugar, minced garlic, and minced ginger. Stir well until the sugar dissolves.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Let it sit for at least 30 minutes at room temperature or refrigerate for a few hours.
- Preheat the Griddle: Preheat your griddle over medium-high heat and add the vegetable oil.
- Sauté the Vegetables: Toss the diced onion and bell peppers onto the griddle. Sauté for about 3-4 minutes, stirring occasionally until softened.
- Cook the Chicken: Push the vegetables to one side. Add the marinated chicken to the other side. Cook for about 6-8 minutes, stirring frequently, until fully cooked and caramelized.
- Combine and Finish Cooking: Mix the vegetables back in with the chicken. Stir well and cook together for another 2 minutes to heat through.
- Season and Serve: Season with salt and pepper to taste. Remove from heat and garnish with green onions and sesame seeds.
- Enjoy Your Meal: Serve over rice or noodles.
Notes
- Marinate the chicken for at least 30 minutes to ensure it’s flavorful and tender.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Blackstone, Bourbon Chicken, Griddle Recipe, Chicken Thighs, Asian Cuisine
