Looking for new Blackstone chicken recipes? Try this easy and delicious Bourbon Chicken on the griddle! This Blackstone Bourbon Chicken cooks up super quick on the griddle, and it’ll rival any takeout restaurant!
So many people buy a griddle to make the typical griddle recipes like smash burgers, cheese steaks, and fried rice. But when you’re tired of these typical flat top grill foods, or when your pants are starting to fit a little tighter, you may want to try something new.
So when someone in our Facebook group requested that I make bourbon chicken on the griddle, I was happy to oblige… Not to mention, anytime I get to cook with bourbon, you know it’s going to be good.
If you’re looking for new Blackstone griddle chicken recipes to try, then put this bourbon chicken at the top of your list!
Why I Love this Bourbon Chicken Recipe
This was my first try at making bourbon chicken, and I was pleasantly surprised with the results. Here’s why this recipe works, and why I’ll make it again when I want an easy and healthy griddle dinner:
It’s not overly sweet.
If you’re looking for a super sugary, thick bourbon chicken like you would get from a mall food court, then this probably isn’t the recipe for you. Instead, this griddle chicken recipe has a hint of spice balanced with a lighter sweet flavor. Definitely not like the glazed, sugared Bourbon chicken that sits on a buffet line.
Bourbon Chicken is easy to make.
The most involved step of this recipe is mixing the sauce, and even that is super easy to do. Then, after the sauce is made, it’s just a matter of cooking the cut chicken breasts and vegetables on the griddle. You’ll be eating homemade bourbon chicken in less time than it takes you to drive to your favorite takeout restaurant. In fact, it took us less than 20 minutes to make this recipe from start to finish.
The Blackstone griddle is perfect for cooking Bourbon chicken.
When you cook on a flat top grill, you have the advantage of extra space. The large cooking surface area allows you to cook a bigger batch of Asian style stir fry dishes at once, versus using a wok or a skillet. Also, your sauces tend to reduce more quickly because they can spread out in a thin layer. If you were to cook this bourbon chicken in a skillet, the sauce “depth” would be deeper because it would be confined by the sides of the skillet or pan, thus taking longer to reduce.
So not only does this bourbon chicken cook up super quickly on the Blackstone griddle – less than 20 minutes for a restaurant quality dish at home, but you can also feed a large family or meal prep for the week, instead of having to cook this chicken recipe in batches inside on your stovetop.
Bourbon Chicken Ingredients
Here are the ingredients that you need to make takeout quality chicken at home:
You can use boneless skinless chicken breasts or chicken thighs for this recipe… both would be fantastic. I used about 2 pounds, or 3 chicken breasts, when I made this recipe on the griddle, but boneless skinless thighs are also a great choice because they are very forgiving.
In fact, I usually prefer to use boneless chicken thighs for making Asian inspired, saucy chicken recipes on the griddle, like this hibachi chicken.
No idea if this is authentic, and since bourbon chicken is technically a mash-up of Cajun and Chinese cuisines, I don’t know who determines what “real” bourbon chicken actually is… but I chose to add some bell peppers and onions to my recipe. More specifically, I used a mixture of red, yellow, and orange mini peppers because that’s what I already had in the fridge.
Sprinkle a little sliced green onions on top for presentation and a nice bit of freshness.
The Bourbon Chicken Sauce
The sauce is the major component of this griddle recipe, and it’s a great one! Here are the ingredients for the sauce, most of which you probably already have in your pantry or fridge:
- soy sauce
- brown sugar
- chicken stock
- apple cider vinegar
- minced garlic – I personally use and LOVE the Spice World brand squeeze bottles of minced garlic and ginger… so convenient for a wide variety of recipes.
- minced ginger
How to Make Bourbon Chicken on the Griddle
Step 1: Prep the chicken and vegetables.
To start, cut your chicken into thin strips or bite-sized cubes. Then, add the chicken to a large bowl, and sprinkle in 1 tablespoon of cornstarch. Mix and massage the cornstarch into the raw chicken, and let it sit for about 20 minutes.
This process does a few things: 1) it helps to seal in the moisture so the chicken doesn’t dry out, which is helpful because it will be cooking at a high temp, and 2) it helps to create a bit of golden brown color and a slightly crispy crust when you cook the chicken on the griddle, which gives the sauce something to hang on to.
While your chicken is marinating, cut your bell peppers and onions into bite sized chunks and set them to the side.
Once you put the chicken on the griddle, this dish comes together very quickly, so you’ll want to be sure that all of your ingredients are prepped and ready to go.
Step 2: Make the Bourbon Chicken sauce.
Next, make the bourbon chicken sauce by whisking together all of the sauce ingredients in a medium bowl. This sauce is not overly syrupy or sweet, and it’s got a small bit of heat thanks to the siracha. If you want a sweeter sauce, feel free to add more brown sugar. If you want it to be spicier, add more siracha or some red pepper flakes.
Your sauce will appear pretty thin at this stage, but don’t worry! It will thicken as it cooks on the griddle, and also as your finished bourbon chicken is cooling down.
Your sauce should look something like this:
Step 3: Cook the chicken and vegetables on the griddle.
When your sauce is done and the chicken and vegetables are sliced, it’s time to start cooking.
Be sure that your griddle is hot (around 400 – 425 degrees), and start by adding some of your favorite cooking oil (I prefer avocado oil) to the griddle and spreading it out in a thin layer. Then, add the chicken to the griddle so that it is spread out and each piece has space to cook and develop a nice crust, like this:
This is how I cook most of my cut proteins on the griddle, and if you’ve ever watched me cook on YouTube, then you’ve probably heard me refer to this as a “landing pad”… Each piece of meat should have its own landing pad so as not to overcrowd your griddle.
If you were to just pile the chicken on the griddle and start cooking it all together, then it would have more of a steaming effect.
After a few minutes, your chicken should develop a nice golden brown color, and you can flip it to the second side. Cook the chicken for another few minutes, then add the bell peppers and onions and begin sautéing everything together like this:
Thinking about the order of the cook:
This is one of the very few times that I don’t cook my vegetables first… typically veggies like onions and peppers take longer to cook and tenderize so I add them to the griddle before the protein. In this recipe, however, I wanted my vegetables to have a bit more crispness to them. And since the sauce is more sugary and will be extremely hot, it will cook the vegetables in a hurry.
This is just another example of planning the cook time and order ahead of time when cooking on a griddle.
Step 4: Add the sauce to the Bourbon Chicken and let it reduce.
After a few more minutes of cook time, slowly add the prepared sauce to the chicken and vegetables on the griddle. The sauce will probably start to bubble, steam, and reduce immediately, which is what you want.
Then, it’s just a matter of stirring the bourbon chicken and vegetables so that everything cooks evenly while the sauce reduces. Notice how thin the sauce is after the first minute or two of adding it to the griddle:
That’s completely fine… you can adjust your griddle heat up a bit if you find that the sauce is taking too long to reduce. Also, keep in mind that the sauce will thicken as the chicken cools before serving as well.
And here’s what it looks like a few more minutes after it has had a chance to reduce a bit more. The sauce should be coating the chicken and vegetables more and “holding on” like this:
And then your Blackstone chicken dinner is done! Serve the bourbon chicken over some steamed white rice so that all of that yummy sauce flavors your rice and you don’t waste a bit… Or do what we did and serve it with some cauliflower rice. (You can only eat so many cheesesteaks and smash burgers before you start looking for healthier options, right?!)
Hope you guys enjoy this bourbon chicken recipe on the griddle! And here are some other chicken griddle recipes for you to try:
- Hibachi Chicken on the Griddle (Easy Blackstone Hibachi Recipe)
- Blackstone Chicken Fajitas to Feed a Crowd – Easy Griddle Recipe
Blackstone Bourbon Chicken Recipe
Boubon Chicken on the Griddle
- 2 lbs boneless skinless chicken breasts cut into thin strips
- 1 tbsp cornstarch
- 6 mini sweet bell peppers chopped into bite-sized pieces
- ½ medium onion chopped into bite-sized pieces
- 1 green onion sliced for garnish optional
- 2 tbsps your favorite cooking oil
For the Sauce:
- ½ cup chicken stock
- ⅓ cup low sodium soy sauce
- ½ cup bourbon
- ¼ cup apple juice
- 1 tbsp apple cider vinegar
- ⅓ cup brown sugar packed
- 2 tbsps ketchup
- 1 tbsp siracha
- ½ tbsp minced garlic
- ¼ tsp minced ginger
- In a medium bowl, mix and massage cornstarch into sliced chicken breasts. Allow to sit for 20 minutes.
- While chicken is marinating, make the bourbon chicken sauce by whisking all sauce ingredients together in a medium bowl. Set to the side.
- Preheat griddle on low.
- Once griddle is heated to about 400-425 degrees F, add a thin layer of your favorite cooking oil and spread it around with your spatula. Place the chicken on the griddle so that each piece has space to cook and brown. Allow the chicken to cook on the first side until about halfway cooked through (about 3-4 minutes). Flip chicken pieces to the second side and cook for an additional 2-3 minutes.
- Add the cut vegetables to the chicken on the griddle and sauté together. Continue to cook for about 2-3 minutes until vegetables are slightly tender, stirring frequently.
- Slowly pour the prepared sauce on to the chicken and vegetables. Stir sauce, chicken, and vegetables to combine. Continue to cook the bourbon chicken for an additional 4-5 minutes, stirring occasionally until sauce has reduced to desired consistency and chicken is fully cooked.
- Transfer bourbon chicken to a serving plate. Allow to cool slightly and top with sliced green onions. Serve with white rice, cauliflower rice, etc.
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Comments & Reviews
Melissa Torres says
We thoroughly enjoyed this! Branching out in our flattop meals and this was yummy.
Jim Boothe says
Recipe looks great. Going to try it soon but I’m going to add some sesame seeds to the sauce