Ingredients:

  • 1 kg (2.2 lbs) Boneless, Skinless Chicken Thighs (trimmed)
  • 1 tbsp Vegetable Oil
  • 120 ml (½ cup) Quality Bourbon
  • 120 ml (½ cup) Low-Sodium Soy Sauce
  • 80 ml (⅓ cup) Dark Brown Sugar (packed)
  • 60 ml (¼ cup) Honey or Maple Syrup
  • 60 ml (¼ cup) Apple Cider Vinegar or Rice Vinegar
  • 2 tbsp Fresh Ginger (finely grated)
  • 4 cloves Garlic (minced)
  • 1 tsp Dried Onion Powder
  • ½ tsp Black Pepper
  • ½ tsp Red Pepper Flakes (optional, for a little kick)
  • 1 tbsp Cornstarch (or arrowroot powder, for thickening the glaze)
  • 2 tbsp Water (for cornstarch slurry)

Instructions:

  1. Trim any excess fat from the chicken thighs. Cut the thighs into 1.5-inch (4 cm) cubes or pound slightly for even thickness if grilling whole.
  2. In a medium bowl, whisk together all Bourbon Marinade ingredients except the cornstarch and the water. Reserve about 120 ml (½ cup) of the marinade mixture for the future glaze.
  3. Pour the remaining marinade over the chicken. Ensure all pieces are coated. Marinate in the refrigerator for a minimum of 2 hours, turning once halfway through.
  4. Pour the reserved ½ cup of marinade into a saucepan. Bring to a rolling boil over medium-high heat. Reduce heat and simmer for 5–7 minutes to ensure the marinade is safe for use as a glaze.
  5. Whisk together the cornstarch and 2 tablespoons of cold water to form a slurry. Pour the slurry into the simmering sauce. Whisk constantly for 1 minute until the sauce thickens significantly into a glossy glaze. Remove from heat and set aside.
  6. Preheat your grill to medium heat (about 350°F / 175°C). Clean and lightly oil the hot grates to prevent the sugary glaze from sticking.
  7. Remove the chicken from the marinade and discard the remaining liquid. Pat the chicken pieces slightly dry.
  8. Place the chicken on the direct heat side of the grill. Cook for 5–7 minutes per side, turning occasionally, until good grill marks are achieved and the chicken is nearly cooked through.
  9. Move the chicken to the indirect heat zone. Brush liberally with the prepared Bourbon Glaze. Continue basting and turning the chicken every 2–3 minutes for an additional 5–8 minutes, watching closely to prevent burning.
  10. The chicken is done when the internal temperature reaches 165°F (74°C). Transfer the glazed chicken to a plate, tent loosely with foil, and allow to rest for 5 minutes before serving.