Description
This Griddle Blackstone Bourbon Chicken recipe features juicy, marinated chicken breasts cooked to perfection on a Blackstone griddle. The chicken is soaked in a flavorful bourbon-based marinade and served with a glossy, thickened sauce. Garnished with green onions and sesame seeds, this dish is a perfect balance of sweet, tangy, and savory flavors.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds
- 1/2 cup bourbon whiskey
- 1/2 cup brown sugar, packed
- 1/3 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 medium onion, chopped
Sauce and Cooking
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Green onions and sesame seeds for garnish (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together bourbon whiskey, brown sugar, soy sauce, apple cider vinegar, chicken broth, minced garlic, and grated ginger until the sugar is completely dissolved.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavor infusion.
- Preheat the Griddle: Heat your Blackstone griddle on medium-high heat. Once hot, add vegetable oil and spread it evenly across the surface to prevent sticking.
- Season the Chicken: Remove the chicken from the marinade, reserving the marinade for the sauce later. Season both sides of the chicken with salt and pepper to taste.
- Cook the Chicken: Place the chicken breasts on the hot griddle. Cook for 5-6 minutes on each side, or until the chicken is fully cooked and registers an internal temperature of 165°F (74°C).
- Prepare the Sauce: While the chicken cooks, strain the reserved marinade to remove solids, then pour the liquid into a saucepan. Bring it to a gentle boil over medium heat.
- Thicken the Sauce: In a small bowl, combine cornstarch and water. Slowly whisk this mixture into the boiling marinade. Stir frequently until the sauce becomes glossy and slightly thickened.
- Finish the Chicken: Once the chicken is cooked, brush it with the thickened sauce. Let it rest for a few minutes to ensure juiciness.
- Serve: Slice the chicken and drizzle additional sauce on top. Garnish with chopped green onions and sesame seeds if desired. Serve hot with rice or vegetables for a complete meal.
Notes
- Marinating overnight enhances the flavor significantly.
- Use a meat thermometer to ensure chicken is cooked safely.
- Adjust sugar in the marinade based on desired sweetness.
- Optional garnishes like green onions and sesame seeds add both flavor and presentation appeal.
- This dish pairs well with steamed rice or grilled vegetables.
