Ingredients:

  • 1.5 lb (680 g) boneless, skinless chicken thighs, trimmed (or substitute 1.5 lb / 680 g chicken breasts)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tbsp (15 ml) neutral oil (vegetable or canola), for the grill or oiling chicken
  • 1/4 cup (60 ml) bourbon (or substitute apple juice or water + 1 tsp bourbon extract for no alcohol)
  • 1/3 cup (67 g) packed light brown sugar
  • 1/4 cup (60 ml) low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup (60 ml) ketchup
  • 2 tbsp (30 ml) rice vinegar or apple cider vinegar
  • 2 tbsp (30 ml) water
  • 2 tbsp (28 g) unsalted butter
  • 1 tbsp (15 ml) toasted sesame oil (optional)
  • 3 garlic cloves, minced (about 1½ tbsp / 15 g)
  • 1 tbsp (15 g) freshly grated ginger (or 1 tsp / 2 g ground ginger)
  • 1 tsp (5 g) onion powder (optional)
  • 1/4–1/2 tsp crushed red pepper flakes (optional; adjust for heat)
  • 2 green onions, thinly sliced, for garnish
  • 1 tsp toasted sesame seeds (optional)
  • Lemon or lime wedges, for serving (optional)

Instructions:

  1. Prep the chicken: trim excess fat from thighs and pat dry with paper towels; season lightly with kosher salt and freshly ground black pepper.
  2. Make the marinade/glaze base: combine bourbon, brown sugar, soy sauce, ketchup, vinegar, water, minced garlic, grated ginger, onion powder, and red pepper flakes in a small saucepan.
  3. Simmer the sauce: bring mixture to a simmer over medium heat, stirring to dissolve sugar; simmer gently until slightly reduced and glossy, about 5–8 minutes; remove from heat and whisk in butter and sesame oil until melted and smooth; cool slightly.
  4. Reserve glaze for basting: measure out and set aside 1/3 cup (80 ml) of the cooled glaze for basting/finishing (do not add raw chicken to this reserved portion).
  5. Marinate the chicken: place chicken and remaining glaze in a bowl or resealable bag, toss to coat, and marinate refrigerated for at least 1 hour or up to overnight.
  6. Preheat the grill: heat grill to medium-high (about 400–450°F / 200–230°C); for charcoal, bank coals to create direct and indirect zones.
  7. Grill the chicken: oil grates or brush chicken with a little neutral oil; sear on the hot zone 3–5 minutes per side for charred marks, then move to a cooler zone and baste with reserved glaze every 2–3 minutes, flipping as needed, until internal temperature reaches 165°F (74°C). Total cook time ~12–18 minutes depending on thickness.
  8. Rest and finish: transfer chicken to a cutting board, loosely tent with foil and rest 3–5 minutes; slice or serve whole and brush with any warmed reserved glaze; garnish with sliced green onions and sesame seeds.
  9. Optional stovetop/oven finish: if glaze chars on the grill, finish chicken in a 400°F (200°C) oven for 4–6 minutes or in a hot cast-iron skillet with a spoonful of warmed glaze.
  10. Safety note: always reserve and heat the portion of glaze used for basting/finishing; do not reuse raw marinade without bringing it to a boil for a few minutes to ensure safety. If you prefer to reduce alcohol content, simmer the sauce an extra 3–4 minutes.