I remember the small clatter of plates as my kids set the table while the bourbon and brown sugar simmered in a bowl nearby. The smell was warm and a little sweet, like a Sunday that decided to show up on a weeknight. In a house full of homework and soccer shoes, that scent meant something simple and joyful was about to happen. If you like recipes that feel like a hug, give this a try and see how quickly it becomes one of your go-to meals. For another Blackstone-friendly chicken dish, I like to keep a shortcut recipe handy for times I need a quick backup plan: Blackstone Garlic Parmesan Chicken.
Why This Blackstone Bourbon Chicken Feels Like Home
This recipe combines bright, sticky flavor with easy prep. The bourbon adds a warm note, the brown sugar builds a glossy caramel, and the soy brings balance. It feels homey because it is quick to make and leaves room for conversation at the table.
It also works well for busy nights. You can marinate in the morning or right before dinner, and then grill it quickly on a hot Blackstone griddle or a heavy skillet. Meanwhile, the rest of the meal comes together with very little fuss. 
How to Make Blackstone Bourbon Chicken, The Heartwarming Way
“This is where the magic happens, when the aroma fills the kitchen and my kids come running in, asking ‘Is it ready yet?’”
Start by making a simple, sticky marinade that behaves like a quick syrup when it hits heat. Then let the chicken rest in those flavors for at least 30 minutes. The cook on a hot griddle gives you beautiful browning and a slightly caramelized edge.
Look for these cues as you cook: the sauce will thicken and cling to the chicken, the edges will caramelize, and juices will run clear when you cut a thick piece. Those are the signs your patience paid off.
Ingredients You’ll Need
1 pound chicken breasts
1/2 cup bourbon
1/4 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Chopped green onions for garnish
Friendly note: don’t skip the green onions. They add a fresh bite that brightens the dish. If you are short on bourbon, a tablespoon of apple juice plus a splash of vanilla will also work in a pinch. Also, if you are curious about cooking chicken in different ways, I often cross-reference ideas from my air fryer guides, especially when I want to switch cooking tools: air fryer chicken breast ideas.
Step-by-Step Directions
-
In a bowl, mix together the bourbon, soy sauce, brown sugar, garlic, olive oil, salt, and pepper.
Whisk until the sugar mostly dissolves and the mixture looks smooth. -
Add the chicken breasts to the marinade, cover, and let sit for at least 30 minutes.
If you have extra time, an hour makes the flavors deeper. -
Preheat your Blackstone griddle over medium-high heat.
You want it hot so the chicken gets a good sear without steaming. -
Grill the marinated chicken for about 5-7 minutes on each side, or until cooked through and juices run clear.
Keep an eye on color and the sauce thickening in the pan. -
Remove from the griddle, let rest for a few minutes, then slice.
Resting helps the juices redistribute so the slices stay moist. -
Garnish with chopped green onions and serve.
A final sprinkle of fresh onion wakes up the whole plate.
Quick tip: a little browning here builds flavor, just like grandma showed me. If the sauce reduces too quickly and threatens to burn, lower the heat and add a splash of water or a touch more soy to loosen it. Let the kids stir the marinade before you cook; they love being part of the moment.
Serving Blackstone Bourbon Chicken with Love
We usually place the sliced chicken on a warm platter in the middle of the table and let everyone help themselves. I keep bowls of steamed rice and quick pickled cucumbers nearby so people can customize their plates.
Some of my favorite sides are simple: buttery rice, roasted broccoli, or a big green salad with a tangy dressing. A small bowl of extra sauce on the side never goes unused, especially by the sauce-lovers at my table. If you like a crispy side, try pairing it with quick air fryer chicken tenders to add texture contrast to the meal: air fryer chicken tenders.
Serving family-style gives everyone the chance to take what they want, and it keeps the meal relaxed. My partner likes extra sauce; my kids like rice and a splash of soy. Sharing bits of preference often sparks little stories across the table.
Storage & Reheat Tips (Keeping the Goodness)
Cool the chicken for no more than an hour, then transfer to an airtight container and refrigerate. Properly stored, it will keep well for 3 to 4 days.
For reheating, the oven or a hot skillet brings back character better than the microwave. Preheat the oven to 325 F, place chicken in a baking dish with a splash of water or broth, cover with foil, and warm until heated through. A quick sear on a hot pan also restores the outer caramelized edge.
If you plan to make meal prep a habit, slice the chicken before storing and keep sauce separate. Reheat gently and combine at the last minute. For ideas on reheating and serving different cuts, I often reference my guides for thighs and other methods: air fryer chicken thigh tips.
My Kitchen Notes & Shortcuts
- Swap the bourbon for a nonalcoholic mix if you prefer: equal parts apple juice and water with a tiny splash of vanilla keeps the warm flavor.
- Cut the chicken into thin cutlets before marinating if you want faster cooking and more surface area to soak up the sauce.
- Make the marinade in a mason jar and shake it to combine; it stores well for a day in the fridge if you want to prep ahead.
- Use a cast-iron skillet or a hot Blackstone griddle for the best caramelization; a nonstick pan will work if that is what you have.
- If you are short on time, marinate for 15 minutes at room temperature and still get a decent flavor boost.
I keep a mental note that simple changes can save time without losing soul. For different cooking plans and quick swaps, I sometimes consult a list of air fryer classics for inspiration: air fryer chicken recipes.
Family-Friendly Variations
Make it kid-friendly by cutting the chicken into small tenders before marinating. The little pieces pick up the sauce quickly and cook faster.
To lighten the dish, reduce the brown sugar to 2 tablespoons and add a tablespoon of rice vinegar for brightness. It keeps the sticky coating but cuts sweetness.
Want to add veg? Toss sliced bell peppers and onions on the griddle for the last few minutes of cooking. They cook fast and pick up the sauce, making one-pan magic.
You can also turn this into bowls. Start with rice or noodles, add sliced chicken, roasted veg, pickled cucumbers, and a soft boiled egg for a hearty family bowl. It becomes a different meal while holding the same comforting flavor.
FAQs About Blackstone Bourbon Chicken
Can I make this ahead for a busy week?
Absolutely. In fact, letting it sit for an hour lets the flavors get to know each other, just like an old family recipe. Store in the fridge and reheat gently.
Is the bourbon flavor strong?
Not overly. The bourbon adds warmth and aroma more than a boozy punch. Most of the alcohol cooks off. If you prefer none, use apple juice with a touch of vanilla.
Can I use chicken thighs instead of breasts?
Yes. Thighs stay juicier and give a richer flavor. Adjust cooking time to reach 165 F and keep an eye on caramelization.
What if I do not have a Blackstone griddle?
A heavy skillet or cast-iron pan works just as well. The idea is a hot surface with good contact to build that brown, sticky crust.
How do I prevent the sauce from burning?
Cook on medium-high, but reduce to medium if the sauce reduces too quickly. Keep a small cup of water or broth nearby to loosen the glaze if it is getting too dark.
Conclusion
I hope this Blackstone Bourbon Chicken finds its way into your weeknight rotation and into the stories you tell around the table. It is easy enough for a busy night and special enough for company. If you want a step-by-step on using a griddle for this exact style, I recommend the thorough guide at Bourbon Chicken on the Griddle – Easy Blackstone Chicken Recipe, which helped me fine-tune my technique. For another take that inspired my early attempts at this dish, check out this recipe that mirrors a beloved restaurant version: CJ’s Copy Cat Bourbon Chicken – Blackstone Products.
Until next time, happy cooking and enjoy the warmth this dish brings to your table.
Blackstone Bourbon Chicken
Ingredients
Method
- In a bowl, mix together the bourbon, soy sauce, brown sugar, garlic, olive oil, salt, and pepper. Whisk until the sugar mostly dissolves and the mixture looks smooth.
- Add the chicken breasts to the marinade, cover, and let sit for at least 30 minutes. For deeper flavor, marinate for an hour.
- Preheat your Blackstone griddle over medium-high heat.
- Grill the marinated chicken for about 5-7 minutes on each side, or until cooked through and juices run clear.
- Remove from the griddle, let rest for a few minutes, then slice.
- Garnish with chopped green onions and serve.