Grilled Bourbon Chicken
Grilled Bourbon Chicken is an easy and delicious summer dinner that's perfect for outdoor entertaining. Marinated in a rich blend of bourbon, soy sauce, brown sugar, garlic, and ginger, these tender, juicy chicken thighs are infused with a great balance of sweet and savory flavors.
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.
Video
Notes
*Nutrition estimate is based on 10% absorption of the marinade.
Internal temp: Cook the thighs to your personal preference within this temperature range--we like chicken thighs cooked to 180-185°F for tenderness.
Want to use chicken breasts instead? See Substituting Chicken Breasts in the blog post above.
Nutrition Estimate
Serving: 0.33recipeCalories: 387kcalCarbohydrates: 2gProtein: 59gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 287mgSodium: 389mgPotassium: 754mgFiber: 0.1gSugar: 2gVitamin A: 106IUVitamin C: 0.1mgCalcium: 31mgIron: 3mg
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