Savory Bourbon Chicken Griddle

This bourbon chicken on the griddle transforms simple ingredients into a mouthwatering meal that rivals your favorite takeout. The savory-sweet sauce with that hint of bourbon creates an irresistible glaze that coats every bite of tender chicken and colorful vegetables.

I discovered this recipe when looking for new ways to use our outdoor griddle, and it quickly became my family's most requested meal during summer cookouts. Even my pickiest eater asks for seconds!

Ingredients

• Boneless skinless chicken breasts: the lean protein absorbs all the delicious flavors while staying juicy and tender when cooked on the griddle
• Cornstarch: creates that signature velvety texture that makes restaurant Asian dishes so special
• Mini sweet bell peppers: add vibrant color, sweetness and a satisfying crunch
• Onion: provides aromatic flavor and combines with the peppers for a perfect vegetable balance
• Chicken stock: forms the savory base of your sauce without overwhelming the other flavors
• Low sodium soy sauce: delivers that umami richness without making the dish too salty
• Bourbon: is the star ingredient that imparts a complex caramel sweetness that deepens as it reduces
• Apple juice: adds natural sweetness and helps tenderize the chicken
• Brown sugar: creates that sticky glazed texture that makes bourbon chicken irresistible
• Sriracha: provides just enough heat to balance the sweetness without overwhelming the dish

Step-by-Step Instructions

Marinate the Chicken:

Cut chicken breasts into thin strips ensuring they're relatively uniform in size for even cooking. Massage the cornstarch into the chicken thoroughly to coat each piece evenly. Allow this to sit for a full 20 minutes which gives the cornstarch time to work its magic for that perfect texture.

Prepare the Signature Sauce:

Whisk all sauce ingredients together in a medium bowl until the brown sugar completely dissolves. The sauce will seem thin at this stage but will reduce beautifully on the griddle. Make sure to measure accurately as the balance of sweet, savory and tangy flavors is crucial to authentic bourbon chicken taste.

Preheat Your Griddle:

Heat your griddle slowly on low until it reaches about 400425 degrees F. This gradual heating ensures a consistent cooking surface without hot spots. If you have an infrared thermometer use it to verify the temperature is even across your cooking surface.

Cook the Chicken:

Add your favorite cooking oil in a thin layer spreading it evenly with your spatula. Place each piece of chicken with adequate space between them which allows proper browning instead of steaming. Let the chicken cook undisturbed on the first side for 34 minutes until you see the edges turning opaque.

Add the Vegetables:

Once the chicken is flipped and cooking on the second side add your chopped peppers and onions directly to the griddle. Use your spatulas to gently combine and continue cooking for 23 minutes. The vegetables should maintain some crispness while taking on a slight char for maximum flavor.

Create the Glaze:

Pour your prepared sauce slowly onto the chicken and vegetable mixture starting from the edges and moving inward. This prevents splashing and allows the sauce to begin reducing immediately. Stir frequently as the sauce thickens ensuring all pieces are well coated in that delicious glaze.

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My favorite part about this recipe is watching the sauce transform from a thin liquid into that gorgeous glossy glaze. The first time I made it for friends they insisted I must have ordered takeout and was trying to pass it off as homemade. That moment of disbelief followed by recipe requests made me feel like a culinary rock star!

Make-Ahead Options

This bourbon chicken actually improves with time as the flavors continue to develop. You can prepare the entire dish up to two days ahead and refrigerate in an airtight container. The sauce will thicken considerably when cold but will loosen when reheated. For best results warm it gently in a skillet rather than microwaving which can toughen the chicken.

Ingredient Substitutions

If cooking for children or avoiding alcohol completely apple juice can replace the bourbon though you will lose that distinctive flavor depth. For a gluten free version use tamari instead of soy sauce and verify your chicken stock is gluten free. Chicken thighs work beautifully as a substitute for breasts providing even more moisture and flavor though they take slightly longer to cook through.

Serving Suggestions

Traditional white rice provides the perfect canvas for soaking up that delicious sauce but cauliflower rice makes an excellent lowcarb alternative. For a complete meal serve with steamed broccoli on the side. This bourbon chicken also makes exceptional leftovers transformed into lettuce wraps or stuffed into a baked potato for lunch the next day.

Temperature Control Tips

The success of griddle cooking depends heavily on temperature management. If your griddle starts smoking excessively the heat is too high which can burn the sauce before it properly reduces. Look for a steady simmer when the sauce hits the cooking surface not an aggressive boil. Creating different heat zones on your griddle allows you to move food between hotter and cooler areas as needed during cooking.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work excellently in this dish and often provide more flavor and moisture. Just ensure they're cut into similar-sized strips for even cooking.

→ What can I substitute for bourbon if I don't consume alcohol?

You can substitute the bourbon with apple juice or apple cider with a splash of vanilla extract and a teaspoon of apple cider vinegar to mimic the flavor profile without the alcohol.

→ How can I make this dish spicier?

To increase the heat, simply add more sriracha sauce or include some red pepper flakes. You could also add thinly sliced fresh jalapeños or a dash of cayenne pepper to the sauce.

→ Can this be made ahead of time?

Yes, you can prepare the sauce and slice the chicken and vegetables ahead of time. Store separately in the refrigerator until ready to cook. The finished dish also reheats well for leftovers.

→ What if I don't have a griddle?

A large cast iron skillet or non-stick pan works well as an alternative to a griddle. You may need to cook in batches to avoid overcrowding the pan, which would steam rather than sear the chicken.

→ Why is cornstarch used on the chicken?

Cornstarch creates a light coating that helps protect the chicken from drying out during cooking and helps the sauce cling better to the meat. It also contributes to a silky texture in the final dish.