Easy Grilled Bourbon Chicken

Nothing tastes better on a warm summer day than something grilled to perfection. Try these other tried and true grilled recipes like grilled corn, Hawaiian chicken skewers and zucchini for your next BBQ.

Ingredients in Grilled Bourbon Chicken

This grilled bourbon chicken recipe only requires a handful of simple ingredients. Once you whip up the marinade and let your chicken sit for about an hour, then you are on your way to juicy, flavorful chicken! Check out the recipe card at the bottom of the post for exact measurements.

Chicken: Boneless skinless chicken thighs will have a richer, more intense flavor than chicken breast, but either can be used. Bourbon Whiskey: Any brand of bourbon works and will add wonderful flavor. It also will break down the enzymes in the meat yielding tender, juicy chicken. Brown Sugar: For a bit of sweetness and caramelization when grilled. Apple Cider Vinegar: It’s important to include some acid in your marinade to tenderize the meat. Plus, apple cider vinegar has a bright flavor that mellows any harshness from the bourbon. Worcestershire Sauce: Has a mix of vinegar, garlic, chiles, molasses and more to give the chicken an incredible umami taste. Garlic: Freshly minced garlic for infusing the meat with wonderful savory flavor! Salt and Pepper: To season the chicken.

How to Perfectly Grill Bourbon Chicken

Bourbon chicken is easy to make and packs a big punch of flavor! Plan ahead for the marinating time and you will be eating a delicious meal in no time!

Use Chicken Breast: You can use boneless skinless chicken breasts for this recipe, or even chicken wings just be sure to adjust the grill time and make sure the chicken is cooked all the way through before enjoying! Clean the Grill: We recommend cleaning your grill before starting. Heat it up, and then clean it off using a brush or a grill cleaning spray. Be Patient: It’s best to leave the meat cooking in one place and then flip it over to finish cooking it through. If the meat is sticking to the grill, then leave it and it will unstick after it is finished cooking. Don’t Press the Meat: When grilling it is tempting to lay the spatula on top of the meat and press it down. Avoid doing this because all the fat and juiciness that adds flavor will seep out. Let it Rest: Once grilled, let the chicken rest for at least 5 minutes before cutting into it. This will allow all of the juices to distribute throughout the meat. Check the Temperature: Use a meat thermometer to check the internal temperature of the chicken before you eat it. You can safely remove it from the grill once the internal temperature reaches anywhere from 155-157 degrees Fahrenheit. As it rests it will continue to cook and reach 160 to 165 degrees Fahrenheit. Serving: This grilled chicken is perfect for dicing and adding to a salad like this Teriyaki Spinach Pasta Salad or serve it with your favorite sides like parmesan garlic grilled broccoli or our easy crockpot mashed potatoes and don’t forget the dinner rolls!