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Emma Carter

Griddle Blackstone Bourbon Chicken

Sticky sweet savory bourbon chicken made on the Blackstone griddle with juicy chicken thighs and a rich homemade sauce without alcohol.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 2 lb boneless skinless chicken thighs cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • Salt and black pepper to taste
  • Bourbon Chicken Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup apple juice
  • 1/4 cup brown sugar
  • 2 tbsp ketchup
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp apple cider vinegar
  • 1/4 tsp crushed red pepper flakes optional
  • Slurry
  • 1 tbsp cornstarch
  • 2 tbsp water
  • For Serving
  • Cooked white rice
  • Sliced green onions
  • Sesame seeds

Method
 

Preheat Blackstone griddle to medium-high heat.
    In a bowl, whisk together soy sauce, apple juice, brown sugar, ketchup, garlic, ginger, apple cider vinegar, and red pepper flakes.
      Toss chicken with vegetable oil, salt, and pepper.
        Spread chicken onto hot griddle and cook for 8-10 minutes, flipping occasionally, until browned and fully cooked.
          Push chicken to one side of the griddle. Pour sauce onto the hot side and simmer for 1-2 minutes.
            Stir together cornstarch and water, then add to sauce while stirring constantly until thickened.
              Toss chicken into sauce until evenly coated.
                Serve hot over rice with green onions and sesame seeds.

                  Notes

                  Chicken thighs stay juicier on the griddle than chicken breasts. Prep the sauce before cooking because everything moves quickly once the griddle is hot. Leftovers keep well refrigerated for up to 4 days.