Blackstone Bourbon Chicken

Sweet, savory, and packed with bold flavor, this Blackstone Bourbon Chicken is a delicious twist on a classic takeout favorite. Tender pieces of chicken are coated and cooked on the griddle until golden and caramelized, then tossed with a rich bourbon sauce.

Cooking this dish on the Blackstone adds an extra layer of flavor as the chicken and vegetables develop a beautiful sear while still staying juicy and tender. The combination of colorful bell peppers, onions, and the sticky bourbon glaze creates the perfect balance of sweet, savory, and slightly spicy flavors in every bite.

Served over a bed of fluffy white rice and topped with fresh green onions and sesame seeds, this easy Blackstone Bourbon Chicken makes a fantastic weeknight dinner or a fun outdoor cooking recipe the whole family will love.

The recipe can be found here.

Start by preparing the chicken. Add the sliced chicken to a mixing bowl and season with salt and pepper. Sprinkle with 2 tablespoons of cornstarch and toss until the chicken is evenly coated. Set aside while you prepare the vegetables and sauce.

Next, slice the bell peppers and onion. Drizzle them with oil and season with salt and pepper, then toss to coat. Set the vegetables aside until the griddle is ready.

To make the bourbon sauce, combine the bourbon, soy sauce, brown sugar, honey, rice vinegar, ketchup, garlic, ginger, and red pepper flakes in a saucepan. Whisk everything together and heat over medium heat until the sauce begins to simmer. Let it simmer for 2-3 minutes to allow the flavors to combine. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then whisk the slurry into the simmering sauce. Reduce the heat to low and continue cooking for 1-2 minutes, or until the sauce thickens. Remove from the heat and set aside.

Heat the Blackstone to medium-high heat, creating two to three cooking zones for plenty of space to cook the chicken and vegetables separately. Once the griddle is hot, drizzle oil across the surface. Add the chicken to one section of the griddle and cook, flipping occasionally, until the chicken is golden and reaches an internal temperature of 165°F.

While the chicken cooks, add the seasoned onions and bell peppers to another section of the griddle. Sauté the vegetables until they are tender and slightly caramelized.

Once the chicken and vegetables are cooked, combine everything in the center of the Blackstone. Pour the bourbon sauce over the top and toss until the chicken and vegetables are evenly coated. Let everything cook together for an additional 1-2 minutes to allow the sauce to cling to the chicken and vegetables.

Remove the bourbon chicken from the griddle and serve hot over a bed of white rice. Finish with sliced green onions and sesame seeds for the perfect finishing touch. Enjoy!

The recipe can be found here.

This Blackstone Bourbon Chicken is a flavorful, backyard version of a takeout favorite that comes together with a perfect balance of sweet, savory, and spicy flavors. The caramelized chicken, tender vegetables, and rich bourbon glaze make every bite delicious. Serve it over rice for an easy and satisfying meal that’s sure to become a griddle favorite!

Happy Cooking!