Give your chicken dinner a bold upgrade with these Grilled Bourbon Chicken Thighs. Loosely inspired by the popular American Chinese takeout dish, this version trades the wok for the grill and builds flavor with a sweet and savory bourbon marinade packed with soy sauce, garlic, ginger, and brown sugar. The result? Juicy, caramelized chicken that's always a hit at cookouts.
Before You Start Cooking
Method: Grill Skill: Easy
- Quick Prep, Big Flavor. The marinade takes just 5 minutes to mix, but needs 6 to 8 hours in the fridge to flavor the chicken. I like to get it going in the morning-by dinnertime, all that's left is a quick trip to the grill. Easy, flavorful, and perfect for weeknights.
- What Kind of Chicken to Use? Boneless, skinless thighs are my pick-they stay juicy on the grill and have great flavor. If you prefer chicken breasts, you can use them with this marinade-just watch the cook time so they don't dry out.
- Grill Setup. Plan to grill the chicken over direct medium-high heat to sear and caramelize the marinade. If your grill runs hot and the sugars start to char before the chicken is cooked through, move it to indirect heat to finish gently without burning.
How to Make Grilled Bourbon Chicken
Marinate the Chicken
Marinating this chicken is a breeze using one of two simple methods:
- Bowl Method: Whisk all the marinade ingredients together in a large, non-reactive bowl until they're well combined. Add the chicken thighs and toss them in the marinade until they're fully coated. Cover the bowl tightly.
- Bag Method: For easier cleanup, gently whisk the marinade ingredients in a large, gallon-sized zip-top plastic bag. Add the chicken thighs to the bag, seal it while pressing out any excess air, and massage the bag from the outside to coat the chicken thoroughly.
To make the marinade, whisk together the following ingredients:
- Soy Sauce. Brings salty, savory umami flavor and helps tenderize the chicken. I use a classic all-purpose soy sauce like Kikkoman (regular or reduced sodium).
- Bourbon. Adds warmth and subtle sweetness, with hints of vanilla and caramel. For a twist, try rye (for a spicier kick) or Tennessee whiskey (which is often smoother). Check out this breakdown from Liquor.com to read more about the differences.
- Light Brown Sugar. Adds a touch of sweet molasses flavor and helps the marinade caramelize over the fire.
- Paprika. Smoked sweet paprika gives the marinade a hint of smokiness. For more heat, swap in smoked hot paprika.
- Ginger. Fresh is best. Grate peeled ginger on a microplane to release its bold, spicy flavor. You can substitute ground ginger (¼ teaspoon), but the flavor won't be as robust.
- Garlic. Mince fresh cloves or press them for the best flavor. Like the ginger, you can substitute granulated garlic (1 teaspoon) or garlic powder (½ teaspoon).
- Dijon Mustard. Adds tang and helps the marinade cling to the chicken.
- Neutral Oil. Use a high-smoke-point oil like vegetable, canola, avocado, or regular olive oil (not extra-virgin).
- Black Pepper. Use freshly ground for the best flavor, with a medium to coarse grind.
Marinating Time: Let the chicken marinate in the refrigerator for at least 2 hours, but preferably 6-8 hours. This allows the marinade's flavors to infuse the meat without compromising texture.
Tips for Marinating Chicken
- Watch the clock. When marinating chicken, "more" isn't always better. Letting chicken sit in acidic ingredients (like the soy sauce and whiskey in this recipe) for too long can break down the meat's fibers and alter its texture. I find that 6-8 hours is the sweet spot for this marinade for flavorful, tender meat.
- Don't use a reactive metal bowl. Some metals can react with the acids in the marinade. Choose bowls or containers made from glass, stainless steel, or food-grade plastic.
- Don't cross-contaminate. When marinating the chicken in the refrigerator, make sure the bowl is tightly covered with plastic wrap or a well-fitting lid. If using a zip-top plastic bag, sit it in a baking dish to catch any leaks. Place your container on the lowest shelf of the refrigerator to prevent raw juices from contaminating other foods.
- Don't reuse the marinade. Once the mixture comes in contact with raw chicken, it can harbor bacteria. Discard any extra marinade left in the bowl when you remove the chicken for grilling.
Grill the Chicken
To grill your Bourbon Chicken thighs, prepare your grill for direct cooking over medium-high heat, aiming for a temperature of 400-450°F.
Clean the grill racks and lightly oil them to prevent sticking and ensure even cooking. Remove the chicken thighs from the marinade, allowing any excess to drip back into the bowl or bag to avoid flare-ups.
Place the chicken thighs on the grill over direct heat and close the lid. Grill for 5-8 minutes per side until the internal temperature of the meat reaches 175-185°F. We like to pull them off the grill at 180-185°F for tender, juicy meat with delicious, crispy edges.
Cooking time may vary by a minute or two in either direction based on the size of the thighs, so use an instant-read thermometer or a meat probe to check the temperature in the thickest part of the meat rather than relying solely on the clock.
Once the chicken thighs are done, let them rest for 5 minutes before serving. Sprinkle the chicken with sliced scallions and sesame seeds for extra flavor and a nice presentation on your platter.
Why Chicken Thighs Are Best When Cooked To a Higher Temp
Although chicken thighs are safe to eat at an internal temperature of 165°F, they're far more delicious when cooked a bit longer. At 165°F (the ideal temperature for chicken breasts), thigh meat can be a bit rubbery in texture.
Why? Chicken thighs have more connective tissues than chicken breasts. These tissues contain collagen, which breaks down into gelatin at higher temperatures. Cooking the thighs to 175-185°F allows this process to happen, resulting in meat that is tender and juicy rather than chewy.
Substituting Chicken Breasts
If you're substituting lower-fat chicken breasts for thighs, be mindful not to overcook them to keep them juicy. For best results, use chicken breasts of even thickness, weighing about 6-8 ounces each. Grill over direct, medium heat for 4-6 minutes per side with the lid closed until the thickest part reaches 165°F on an instant-read thermometer.
For larger chicken breasts (10-12 ounces or bigger), I find that a 2-zone cooking method (direct and indirect heat) works best. Start by searing the breasts over direct, medium-high heat for a couple of minutes per side to achieve beautiful sear marks. Then, move them to the indirect zone of the grill with the lid closed, cooking until the internal temperature reaches 165°F.
Just like with the chicken thighs, let the grilled chicken breasts rest for 5 minutes before serving.
What To Serve with Grilled Bourbon Chicken
- Rice. We most often serve these chicken thighs with a simple side of steamed white or brown rice (and a veggie). They're also delicious with fried rice--try making it on the griddle!
- Potatoes. Fluffy mashed potatoes, creamy whipped sweet potatoes, or grilled potatoes are a great alternative to rice.
- Grilled or Stir-Fried Veggies. We love bourbon chicken alongside lightly charred broccoli or green beans. They're also great with zucchini, bell peppers, or asparagus--try making a medley of your favorite veggies for a healthy side.
- Slaws and Salads. Try pairing Grilled Bourbon Chicken with a refreshing noodle salad with crisp vegetables, a creamy classic potato salad, or a crunchy Asian-inspired slaw.
⏲ Recipe
Grilled Bourbon Chicken
Ingredients
- ½ cup bourbon whiskey, (such as Maker's Mark)
- ¼ cup soy sauce, (regular or reduced sodium)
- ¼ cup light brown sugar, lightly packed
- 2 tablespoons neutral, high-smoking point oil, (such as vegetable, canola, or regular olive)
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced (a rounded tablespoon)
- 1 tablespoon freshly grated ginger
- 1 teaspoon smoked paprika
- ½ teaspoon freshly-ground black pepper
- 2 pounds boneless skinless chicken thighs, (about 6 thighs)
- thinly-sliced scallions, for garnish
- sesame seeds, for garnish (use toasted for best flavor)
Instructions
Marinate the Chicken
- In a large bowl, whisk together the bourbon, soy sauce, brown sugar, oil, Dijon mustard, garlic, ginger, smoked paprika, and pepper until well combined.
- Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Cover the bowl tightly with a lid or plastic wrap.
- Alternatively, you can combine the marinade ingredients in a gallon-sized plastic zip-top bag. Add the chicken to the marinade, seal the bag, and massage it from the outside to distribute the mixture evenly. Place the bag in a baking dish to catch any potential leaks while the chicken marinates.
- Place the covered bowl or bag/baking dish in the refrigerator for a minimum of 2 hours, preferably 6-8 hours for the best flavor. Don't leave it for more than 8 hours to avoid over-marinating and altering the chicken's texture.
Grill the Chicken and Serve
- Prepare your grill for direct grilling over medium-high heat, 400-450°F. Clean the grates and lightly oil them to prevent sticking.
- Remove the chicken thighs from the marinade, allowing the excess to drip off. Discard the remaining marinade.
- Place the chicken thighs on the preheated grill and cook with the lid closed for 5-8 minutes per side or until the internal temperature in the thickest part of the meat reaches 175-185°F (see note). Time will vary by the size of the individual thighs.
- Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with sliced scallions and sesame seeds.
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