Smoky Grilled Bourbon Chicken with Sticky Bourbon Glaze

Quick Hook

Grilled Bourbon Chicken is my go-to summer showstopper. I still remember the first smoky bite. Oh my gosh, that sticky, caramelized glaze hits every time.

Fun fact: the mall food style bourbon chicken inspired many backyard cooks. This dish tastes sweet, savory, and a little boozy.

Brief Overview

This recipe riffs on the American Chinese mall favorite. It borrows caramel notes, soy depth, and a warm bourbon aroma. The technique sits at medium difficulty.

You must watch the sugar heavy glaze on heat. Prep is twenty minutes active. Marinate for one hour to overnight. Grill time runs twelve to eighteen minutes.

The recipe yields four servings. Serve with steamed jasmine rice or a crisp Grilled Chicken Salad .

Main Benefits

Top health benefit: thighs bring protein and iron. Using lean thighs keeps the dish richer and forgiving. Swap to breasts for a lighter bite and lower fat.

This can be a Healthy Bourbon Chicken option with simple swaps.

Perfect for backyard barbecues and weeknight feasts. It doubles as a lunch for meal prep. Try it on a griddle for Bourbon Chicken On Blackstone thrills.

I often make a big batch for friends. They call it my Copycat Mall Bourbon Chicken Recipe .

What makes it special is the glaze balance. The sugar caramelizes and stays glossy. You get sticky edges without burnt bits.

That gloss comes from a tight Sticky Bourbon Glaze Recipe . I learned to reserve glaze for basting. Trust me, it saves a ruined dinner.

Want variations? Add pineapple for a Hawaiian twist. Or chipotle for heat. The marinade can become a Grilled Bourbon Chicken Marinade or a poured sauce.

You could also call these Bourbon Glazed Chicken Thighs if you prefer thighs only. For an extra smoky note, finish with a brush of Bourbon BBQ Chicken sauce.

Bored of the same old flavors? Try the herbier take I nicknamed Bourbon Chicken Recipe Oh Sweet Basil . It brightens the caramel.

Ready for ingredients and steps? Let’s move on to the ingredient list.

Ingredients & Equipment

Main Ingredients

For the chicken

• 1.5 lb (680 g) boneless, skinless chicken thighs, trimmed.
• Kosher salt and black pepper, to taste.
• 1 tbsp (15 ml) neutral oil.

For the bourbon marinade & glaze

• 1/4 cup (60 ml) bourbon.
• 1/3 cup (67 g) packed light brown sugar.
• 1/4 cup (60 ml) low-sodium soy sauce.
• 1/4 cup (60 ml) ketchup.
• 2 tbsp (30 ml) rice or apple cider vinegar.
• 2 tbsp (30 ml) water.
• 2 tbsp (28 g) unsalted butter.
• 1 tbsp (15 ml) toasted sesame oil, optional.
• 3 cloves garlic, minced (about 1½ tbsp / 15 g ).
• 1 tbsp (15 g) fresh grated ginger.
• 1 tsp (5 g) onion powder.
• 1/4 1/2 tsp crushed red pepper flakes.

Finishing & garnish

• 2 green onions, thinly sliced.
• 1 tsp toasted sesame seeds.
• Lemon or lime wedges.

Quality notes (key items only)

• Chicken: choose thighs with even thickness. They stay juicy.
• Bourbon: use a mid-shelf bottle you like the smell of.
• Brown sugar: packed, free of clumps. It melts cleanly.
• Soy sauce: pick low-sodium for balance.

Seasoning Notes

Essential combos: garlic + ginger + onion powder. It gives that classic mall food vibe. Add crushed red pepper for heat.

Flavor enhancers: butter, sesame oil, and a splash of vinegar. They lift the sauce.
Quick subs: no bourbon? Use 1/4 cup (60 ml) apple juice plus 1 tsp bourbon extract.

Swap brown sugar for 3 tbsp (45 ml) honey or 2½ tbsp (37 ml) maple syrup. Use tamari for gluten-free.

Safety note: never reuse raw marinade. Reserve 1/3 cup (80 ml) of cooled glaze for basting. Cook any used marinade first.

Target internal temp 165° F ( 74° C) .

Equipment Needed

Essential tools only

• Grill (gas or charcoal) or a grill pan.
• Instant read thermometer.
• Small saucepan and whisk.
• Tongs and basting brush.

Common household alternatives

• No grill? Use a cast iron skillet and finish in a 400° F ( 200° C) oven.
• No thermometer? Use the touch test for thighs. But thermometer is safest.

Honestly, I once scorched a glaze. Learned to sear fast. Then move to indirect heat. This setup makes killer Grilled Bourbon Chicken , great for a Grilled Chicken Salad , or for Bourbon Glazed Chicken Thighs .

It also works as a Copycat Mall Bourbon Chicken Recipe or even Bourbon Chicken On Blackstone . Oh my gosh, it tastes like summer.

Cooking Method

I love how a simple plan turns dinner into a win. Prep saves your evening. My mom always said 'slow down and taste.' It stuck.

Prep Steps

• Do mise en place. Trim 1.5 lb chicken thighs. Mince garlic. Grate ginger.
• Measure bourbon, brown sugar, soy, ketchup, vinegar. Have a saucepan ready.
• Time saver: chill the reserved glaze in a cup. Use a small pan to heat only what you need.
• Safety reminder: never baste with raw marinade. Boil leftovers first. Use an instant read thermometer.

step-by-step Process

1. Pat chicken dry and season lightly with salt and pepper.
2. Simmer bourbon, brown sugar, soy, ketchup, vinegar, garlic, and ginger. Reduce 5– 8 minutes until glossy.
3. Cool. Reserve 1/3 cup (80 ml) of glaze for basting. Marinate chicken at least 1 hour , up to overnight .
4. Preheat grill to 400– 450° F (200– 230° C) . Oil grates. Sear 3– 5 minutes per side.
5. Move to indirect heat. Baste with reserved glaze every 2– 3 minutes. Cook until internal temp reaches 165° F ( 74° C) . Total grill time 12– 18 minutes .
6. Rest chicken 3– 5 minutes under foil. Slice and serve with extra glaze.

Visual cues matter. Look for a glossy, caramelized surface. Edges should char, not burn. The glaze should cling and be sticky.

Pro Tips

• Use thighs. They forgive overcooking. For breasts, watch temp closely.
• Control flare ups. Sear then move to cooler zones. Sugar burns fast.
• make-ahead: marinate overnight. Keep reserved glaze chilled and reheat before basting.

Common mistakes: basting with raw sauce, over searing, and skipping the thermometer. Want that mall nostalgia? This Copycat Mall Bourbon Chicken Recipe vibe nails it.

Try it on a Blackstone if you have one Bourbon Chicken On Blackstone is gorgeous.

Oh my gosh, that sticky glaze? It makes a killer Grilled Bourbon Chicken. It doubles as a Sticky Bourbon Glaze Recipe for Grilled Chicken Salad or Bourbon Glazed Chicken Thighs.

Try the Grilled Bourbon Chicken Marinade on skewers for Bourbon BBQ Chicken nights. Trust me, you’ll want seconds.

Recipe Notes quick hook

Oh my gosh, this Grilled Bourbon Chicken slaps. Fun bit: many folks call it a Copycat Mall Bourbon Chicken Recipe.
I once burned the glaze. Lesson learned. Move to indirect heat.

Serving Suggestions

Plate on a big white platter. Slice and fan the thighs.
Serve with steamed jasmine rice. It tames the glaze.

Try a Grilled Chicken Salad for lighter meals. For backyard vibes, cook Bourbon Chicken On Blackstone.
Pair with a cold amber ale or iced tea.

For date night, serve with an Old Fashioned.
A lemon wedge brightens the Sweet And Savory Bourbon Chicken.

Storage Tips

Refrigerate cooked chicken within two hours. Keep in an airtight container. Use within three to four days.
Freeze portions for up to three months.

Wrap tightly to avoid freezer burn.
Label with date and contents.

Reheat gently in oven. Preheat to 350° F ( 175° C) . Heat 10 12 minutes until hot.
Always check internal temp.

Target 165° F ( 74° C) before serving.
Microwave works in a pinch. Expect softer skin.

Variations

For gluten-free swaps use tamari. That makes a Healthy Bourbon Chicken instantly.
Lower sugar? Use maple syrup and less brown sugar.

Vegetarian twist: grill marinated tofu or cauliflower steaks.
Summer swap: add crushed pineapple. It turns into a Hawaiian style glaze.

Autumn swap: stir in a tablespoon of apple cider.

Nutrition Basics

Roughly 560 calories per serving. About 53 grams protein. Moderate fat from butter and chicken. Sugar comes mainly from brown sugar.
Sodium varies by soy sauce used.

Key benefits include high protein. Chicken thighs stay juicy and forgiving.
Ginger and garlic add anti inflammatory perks.

I love this sticky glaze. I call it my Sticky Bourbon Glaze Recipe.
Sometimes I make Bourbon Glazed Chicken Thighs for Sundays.

If you want a lighter glaze, try the Grilled Bourbon Chicken Marinade with less sugar.

Short, honest wrap-up Go on. Fire up the grill. You’ll nail this Bourbon BBQ Chicken. It’s forgiving and wildly tasty.
Cook it, share it, and tell me how it went.

Frequently Asked Questions

What is Grilled Bourbon Chicken and how does this grilled version differ from the mall food favorite?

Grilled Bourbon Chicken is a bronzed, slightly sticky chicken glazed with a sweet savory bourbon sauce think brown sugar, soy, garlic and a kiss of real bourbon. The grilled version adds smoky char and caramelization from direct heat, whereas the mall food or stir fry style is usually cooked quickly in a wok and lacks that smoky, charred edge.

The technique here focuses on searing, moving to indirect heat, and careful basting so the sugar in the glaze caramelizes without burning.

How do I stop the sticky bourbon glaze from burning on the grill?

Control temperature and timing: sear briefly over direct heat to get color, then move the chicken to a cooler zone (indirect heat) to finish and baste. Reserve a portion of the glaze for basting (don't reuse raw marinade), and if the glaze is burning, finish the chicken in a hot oven or a cast iron pan.

You can also thicken the glaze on the stovetop so it clings better and oil the grates or chicken to reduce sticking and flare ups.

Can I make Grilled Bourbon Chicken without alcohol or make it kid-friendly?

Yes replace the bourbon with apple juice or extra water plus 1 tsp bourbon extract, or use pineapple juice for a tropical twist; the flavor will be different but still delicious.

If you do use bourbon and want to reduce alcohol, simmer the sauce a few extra minutes (longer reductions remove more alcohol but also concentrate sweetness). Always reserve and cook any marinade you plan to use as a finishing sauce to avoid contaminating the cooked chicken.

Should I use thighs or breasts, and how do I know the chicken is cooked perfectly?

Boneless skinless thighs are the most forgiving for this recipe juicier and less likely to dry out while breasts need more attention and a bit less time. Use an instant read thermometer and pull chicken at 165°F (74°C), then rest 3 5 minutes so carryover keeps it juicy; visually you want a glossy, caramelized surface with charred edges but not blackened.

If you’re working with breasts, pound to even thickness or use two-zone grilling (sear then indirect) to avoid overcooking.

How should I store and reheat leftovers so the glaze stays sticky and tasty?

Refrigerate leftovers in an airtight container for up to 3 4 days, or freeze for 2 3 months; keep any extra cooked glaze or sauce separate if possible. Reheat gently in a skillet over medium low with a splash of water or extra warmed glaze to restore shine and moisture, or warm in a 325°F oven covered for best texture microwaving is fastest but can dry the chicken.

Thaw frozen portions overnight in the fridge before reheating for even warming.

Is Grilled Bourbon Chicken high in sugar or sodium, and how can I make it lighter or healthier?

The recipe is relatively rich rough estimates are ~560 kcal, ~17 g sugar and 900 1,100 mg sodium per serving mainly from brown sugar and soy sauce. To lighten it, use low-sodium soy or tamari, reduce the brown sugar (or swap with a smaller amount of honey or maple syrup), skip or cut back on butter, and bulk the meal with vegetables and a modest scoop of rice.

For lower sugar, try reducing the sauce more slowly to concentrate flavor so you can use less sweetener, or add acidity (more vinegar or lemon) and aromatics like ginger to keep depth without extra sugar.