There’s nothing quite like the rich, sticky, sweet-and-savory flavor of Blackstone Bourbon Chicken. Born from Louisiana’s Cajun flavors and popularized in food courts across America, bourbon chicken has always been a crowd-pleaser. But when you take this classic dish outdoors and cook it on a Blackstone griddle, the result is smoky, caramelized perfection.

In this article, we’ll walk through everything you need to know to make the best Blackstone Bourbon Chicken from essential ingredients, step-by-step cooking instructions, tips for achieving that signature glaze, to variations and serving ideas. We’ll also cover common mistakes, storage hacks, FAQs, and nutritional insights. Whether you’re a beginner with your Blackstone griddle or a seasoned backyard chef, this guide will set you up for success.

PART 1: What is Blackstone Bourbon Chicken?

Origins of Bourbon Chicken

• The history of bourbon chicken in Cajun cuisine
• Why bourbon is (or isn’t) used in the sauce

Why Cook Bourbon Chicken on a Blackstone Griddle?

• Benefits of high-heat flat-top cooking
• Flavor advantages compared to stovetop or wok

PART 2: Key Ingredients for Authentic Blackstone Bourbon Chicken

Chicken Selection

• Best cuts (thighs vs. breasts)
• Tips for trimming and prepping chicken

The Bourbon Sauce Breakdown

• Soy sauce, brown sugar, garlic, and ginger
• How bourbon deepens the flavor profile

Supporting Ingredients

• Onions, peppers, sesame seeds, and optional heat
• Rice vs. noodles for serving

PART 3: Step-by-Step Recipe Instructions

Preparing the Chicken

• Cutting into bite-sized cubes
• Marinating tips for tenderness

Making the Bourbon Sauce

• How to balance sweet, salty, and umami
• Alcohol substitution options

Cooking on the Blackstone

• Heat zones and oiling the surface
• Tossing chicken and veggies for even sear
• Glazing with sauce at the right time

PART 4: Tips and Tricks for Perfect Bourbon Chicken on a Blackstone

Caramelization Without Burning

• Adjusting heat properly
• Using a squeeze bottle for sauce

Getting the Sauce to Stick

• When to add cornstarch slurry
• Stirring frequency

Serving Ideas

• Over jasmine rice
• In wraps or lettuce cups for low-carb

PART 5: Variations of Blackstone Bourbon Chicken

Spicy Bourbon Chicken

• Adding red chili flakes or sriracha

Bourbon Chicken Without Alcohol

• Substituting apple juice or broth

Healthier Versions

• Low-sodium soy sauce
• Air-fried or baked alternatives

PART 6: Common Mistakes to Avoid

Overcrowding the Griddle

• Why small batches matter

Overcooking the Chicken

• How to test doneness without drying meat

Adding Sauce Too Early

• Preventing sugar from burning

PART 7: Serving and Pairing Ideas

Classic Pairings

• Rice, noodles, or fried rice

Creative Pairings

• Bourbon chicken sliders
• Grain bowls with quinoa or couscous

Beverage Pairings

• Bourbon cocktails
• Sweet tea or lemonade for non-alcoholic options

PART 8: Storage and Meal Prep Tips

Refrigeration and Freezing

• How to store bourbon chicken safely
• Reheating without drying out

Make-Ahead Meal Prep

• Batch cooking on the Blackstone
• Storing sauce separately for best texture

PART 9: Nutrition and Health Insights

Calories and Macronutrients

• Typical breakdown per serving

Balancing the Meal

• Adding veggies for fiber and nutrients
• Healthier tweaks without losing flavor

FAQs About Blackstone Bourbon Chicken