Bourbon Chicken Thighs
Bourbon Chicken Thighs are a total hit. They’re sweet, boozy and damn good! From my family, I heard lots of “mmm’s,” “wows” and lip-smacking…music to this chef’s ears. So easy, it’s a no-brainer!
Jump to RecipeIngredients
Organize the ingredients – chicken thighs, bourbon, light brown sugar, garlic, cider vinegar, cornstarch (not shown, whoops!), and worcestershire sauce.
Chicken Marinade
In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, and garlic. Pour the marinade into a sealable bag, add the chicken thighs to the bag and seal it shut. Place in the refrigerator either in a bowl or with a paper towel underneath the bag in case of leakage. Allow the chicken to marinate at least an hour.
Grilling the Chicken
While the chicken is marinating, heat the grill to medium high. Spray the grill with oil. Before placing the chicken on the grill, lower the heat to medium. Remove chicken from the marinade and transfer remaining marinade to a small pot. Grill chicken for approx. 10 minutes on each side, total cooking time approx. 20 mins. An instant-read thermometer when inserted into the chicken should read 165 degrees.
Note: Because the marinade has a lot of sugar in it, the grill can have flare-ups. It’s important to lower the temperature and move the chicken around if this happens to avoid burning the chicken.
Thickening the Marinade to Create a Sauce
While chicken is cooking, heat the reserved marinade over medium-low heat. Keep an eye on it to avoid having it boil over. Keep the marinade at a full simmer for 5-7 minutes to burn off some of the booziness from the alcohol, then add the cornstarch slurry one teaspoon at a time (you may not need to add the full tablespoon), making sure to keep mixing until desire sauce thickness is reached.
Bourbon Chicken Thighs
Place chicken on a platter, spoon over bourbon sauce, and garnish as desired. Dig in and serve with extra napkins😉!
Bourbon Chicken Thighs
Ingredients
- 9-12 chicken thighs bone -in, skin on, trimmed
- ⅔ cup bourbon whiskey
- 1 cup light brown sugar
- ¼ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- 3 cloves garlic minced
- Cornstarch Slurry – 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Instructions
- In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, and garlic.
- Pour the marinade into a sealable bag, add the chicken thighs to the bag and seal it shut. Place in the refrigerator either in a bowl or with a paper towel underneath the bag in case of leakage. Allow the chicken to marinate at least an hour.
- While the chicken is marinating, heat the grill to medium high. Spray the grill with oil. Before placing the chicken on the grill, lower the heat to medium.
- Remove chicken from the marinade and transfer remaining marinade to a small pot.
- Grill chicken for approx. 10 minutes on each side, total cooking time approx. 20 mins. An instant-read thermometer when inserted into the chicken should read 165 degrees. (Note: Because the marinade has a lot of sugar in it, the grill can have flare-ups. It's important to lower the temperature and move the chicken around if this happens to avoid burning the chicken.)
- While chicken is cooking, heat the reserved marinade over medium-low heat. Keep an eye on it to avoid having it boil over. Keep the marinade at a full simmer for 5-7 minutes to burn off some of the booziness from the alcohol, then add the cornstarch slurry one teaspoon at a time (you may not need to add the full tablespoon), making sure to keep mixing until desire sauce thickness is reached.
- Place chicken on a platter, spoon over bourbon sauce, and garnish as desired. Dig in and serve with extra napkins😉!
Notes
Recipe from The Recipe Critic and modified by me.
If you like this recipe, you may also like these other GFchow recipes. Saucy Candied BBQ Chicken, Sticky Honey Garlic Chicken Breasts, and Cornish Hens with Raspberry Sauce.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
