Savor the flavors of summer with this Easy Grilled Bourbon Chicken! Perfect for Father’s Day gatherings, backyard barbecues, and effortless summer grilling. Juicy, smoky, and bursting with bourbon-infused goodness—this recipe is a must-try for your next cookout.

grilled bourbon chicken on a plate with rice and green onions next to a glass or bourbon

Serves: 6
Prep Time: 5 minutes (plus 30+ minutes for marinating)
Cook Time: 15-20 minutes

Ingredients:

boneless chicken thighs (or breasts)

For the marinade:

bourbon
soy sauce
barbecue sauce
brown sugar
apple cider vinegar
olive oil
Worcestershire sauce
grated ginger (or ginger powder)
garlic cloves (minced or pressed)

Optional:

cooked rice for serving with
chopped green onions for garnish

a bottle of bourbon next to a tray of chicken thighs, bowls of brown sugar, oil, vinegar, and soy sauce, bottles of barbecue sauce and worcestershire sauce with fresh garlic and ginger

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Pat the chicken dry and trim off any excess fat. Place the chicken in a plastic bag or glass dish. Mix all of the marinade ingredients together in a bowl with a whisk.

Step 2: Reserve about 1/3 of the marinade and pour the rest over the chicken, making sure to evenly coat each piece. Cover and refrigerate the chicken and leftover marinade. Let sit for at least 30 minutes or up to overnight.

Step 3: Prepare your grill by preheating it to medium-high heat, then cleaning and oiling the grates uf desired (you can use a high heat non-stick spray or coat them with vegetable or avocado oil). Place the chicken pieces on the grill and cook on one side for 5-8 minutes (or until nicely browned) with the lid closed. Discard any marinade that the chicken was in.

Step 4: While chicken is cooking, pour reserved marinade into a small saucepan and heat over high heat until it boils. Reduce the heat and simmer for a few minutes to warm the sauce and burn the alcohol out of it.

Step 5: Flip the chicken over and cook for another 5-8 minutes with the lid closed until cooked through (165º F when taken with an instant thermometer).

Step 6: Slice the chicken and serve with the sauce over rice with chopped green onions if desired.

Tips:

Unsure of which bourbon to choose? Bulleit is a favorite at our house. You can also use mini (50 ml) bottles if you’re not a bourbon drinker.
We prefer chicken thighs because they cook up quickly and have a lot of flavor. Chicken breasts can be used if you’re looking for a leaner dish. Pound the thicker end with a mallet to help them cook evenly.

Easy Grilled Bourbon Chicken

Savor the flavors of summer with this Easy Grilled Bourbon Chicken!

Beth

Prep Time 5

Cook Time 15

Marinate Time: 30

Total Time 50

Servings

Ingredients

2 ½ lb. boneless skinless chicken thighs (or breasts)

For the Marinade:

⅓ cup bourbon
⅓ cup soy sauce
⅓ cup barbecue sauce
2 Tbsp brown sugar
2 Tbsp apple cider vinegar
2 Tbsp olive oil
1 Tbsp Worcestershire sauce
1 inch piece of ginger (grated or 1 tsp ginger powder)
2-3 garlic cloves (minced or pressed)

Instructions

Pat the chicken dry and trim off any excess fat. Place the chicken in a plastic bag or glass dish. Mix all of the marinade ingredients together in a bowl with a whisk.
Reserve about 1/3 of the marinade and pour the rest over the chicken, making sure to evenly coat each piece. Cover and refrigerate the chicken and leftover marinade. Let sit for at least 30 minutes or up to overnight.
Prepare your grill by preheating it to medium-high heat, then cleaning and oiling the grates uf desired (you can use a high heat non-stick spray or coat them with vegetable or avocado oil). Place the chicken pieces on the grill and cook on one side for 5-8 minutes (or until nicely browned) with the lid closed. Discard any marinade that the chicken was in.
While chicken is cooking, pour reserved marinade into a small saucepan and heat over high heat until it boils. Reduce the heat and simmer for a few minutes to warm the sauce and burn the alcohol out of it.
Flip the chicken over and cook for another 5-8 minutes with the lid closed until cooked through (165º F when taken with an instant thermometer).
Slice the chicken and serve with the sauce over rice with chopped green onions if desired.

Notes

Unsure of which bourbon to choose? Bulleit is a favorite at our house. You can also use mini (50 ml) bottles if you’re not a bourbon drinker.

We prefer chicken thighs because they cook up quickly and have a lot of flavor. Chicken breasts can be used if you’re looking for a leaner dish. Pound the thicker end with a mallet to help them cook evenly.