This bourbon chicken is sticky, sweet, and packed with bold flavor—an easy homemade version that tastes better than takeout.

Jump to: Overview | Ingredients | Recipe Tips | Full Recipe Card | How To Make |  Serving Suggestions | | More Chicken Dinner Recipes

At A Glance:

• Ready In: 30 minutes
• Serves: 4
• Diet: Dairy-free
• Nutrition Highlights: High in protein, balanced with natural sugars
• Main Ingredients: Chicken breast, bourbon, honey, soy sauce, garlic, ginger
• Flavor Profile: Sweet, savory, slightly smoky with a gentle heat
• Meal-Prep Friendly: Keeps 3–4 days in the fridge
• Best Served With: Steamed rice, broccoli, or fried rice

If you’ve ever tried bourbon chicken, you would know that the sauce is the real star here. It’s sweet from the honey, savory from the soy sauce, and layered with garlic and ginger so it doesn’t tip into overly sweet territory. Letting the bourbon simmer briefly gives you that subtle caramel-like depth without any harshness. And yes, you can make this without bourbon!

What I like about this version is how approachable it is. No complicated techniques, just a good sear on the chicken and a sauce that comes together in the same pan. It’s very similar to the classic mall-style bourbon chicken, but the flavor is more balanced and less sugary. You end up with tender chicken coated in a glossy, sticky sauce that actually clings (not watery or overly thick).

If you’re after a reliable weeknight dinner that feels a bit indulgent but still straightforward, this one delivers every time.

You might also like these recipes: honey soy ground chicken rice bowls, gochujang chicken, baked honey soy chicken wings, chicken meatballs with honey garlic soy sauce, or honey sriracha chicken.

What You’ll Need

Here is what you’ll need for this honey bourbon chicken recipe. Find the full measurements in the recipe card below.

• Chicken breast – lean and cooks quickly; cut evenly so it cooks at the same rate. Chicken thighs = juicier, slightly more forgiving
• Cornstarch – helps create that light crust and gives the sauce something to cling to
• Olive oil – neutral oil for searing
• Bourbon – adds depth and a slightly smoky, caramel note (don’t skip simmering it first). Can I make this without bourbon? Yes—use apple juice or chicken stock, but you’ll miss some of the depth
• Honey – brings sweetness and helps create that sticky finish
• Soy sauce – adds salt and umami; this is what balances the sweetness. Low-sodium soy sauce works well if you prefer less salt.
• Brown sugar – deepens the flavor rather than just making it sweet
• Ketchup – sounds simple, but adds tang and body
• Apple cider vinegar – cuts through the richness (this is key for balance)
• Garlic & ginger – essential for that classic savory base. Fresh ginger really makes a difference here—worth using if you can.
• Smoked paprika – adds a subtle smoky layer
• Red pepper flakes – gentle heat that builds slightly
• Dijon mustard – small amount, but rounds everything out
• Cornstarch slurry – thickens the sauce to that glossy consistency

Recipe Tips

• Dry chicken properly: This is one of the biggest differences between good and great texture
• Use a hot pan: If the pan isn’t hot enough, the chicken will release moisture and won’t brown
• Don’t overcrowd: Cook in batches if needed—this keeps the sear intact
• Taste the sauce: Before adding the chicken back, adjust sweetness or acidity if needed
• Watch the sauce: It thickens quickly once the slurry is added
• Storage & Make-Ahead: Store in an airtight container for up to 4 days. Reheat on the stove or microwave with a splash of water. Freeze up to 2 months (texture is still good after reheating). Sauce can be made ahead and stored separately for up to 3 days

If you’ve tried this bourbon chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

How To Make Bourbon Chicken (Step-By-Step Photos)

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make bourbon honey chicken.

• Pat chicken dry, season well, and lightly coat with cornstarch
• Sear in a hot pan until deeply golden (don’t move it too soon)
• Remove chicken and set aside
• Cook garlic and ginger briefly until fragrant

• Add bourbon and let it simmer to reduce and mellow
• Stir in remaining sauce ingredients and simmer
• Add cornstarch slurry and cook until glossy and thick
• Return chicken and toss until fully coated
• Simmer until the sauce clings to the chicken

Serving Suggestions

I usually serve this over jasmine rice because it soaks up all that sauce, but honestly, anything that can catch the extra glaze works. Fried rice or noodles are great if you want something a bit heartier.

For balance, I like adding something green on the side—simple sautéed broccoli or steamed green beans work really well. If you want to stretch the meal, toss the chicken with vegetables right at the end and let everything coat in the sauce together.

More Chicken Dinner Recipes

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One bite of this grilled bourbon chicken and your tastebuds will be dancing with delight! It’s marinated in a flavorful homemade bourbon sauce that tastes amazing. You will be making it on the regular once you see what a huge hit it is!

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, you’re 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 will also 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! Don’t have a grill? Make my bourbon chicken or shrimp in a skillet in no time!

1. Make the Marinade: In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, garlic, salt, and pepper.
2. Marinate: Pour the marinade into a sealable bag, add the chicken thighs to the bag, and seal it shut. Allow the chicken to marinate for at least an hour.
3. Prep: While the chicken is marinating, heat a grill up to 400 degrees Fahrenheit. When the chicken is ready, remove it from the marinade and discard the marinade.
4. Grill: Brush the grill with oil and grill the chicken breasts for about 3-4 minutes per side. The internal temperature of the breasts should reach 165 degrees Fahrenheit, but don’t overcook the chicken.
5. Rest: Remove the grilled chicken from the grill and place on a clean plate to cool for at least 5 minutes before serving.

More Grilled Chicken Recipes

Grilling season is the best! Grilling adds such a wonderful flavor to foods and it is a great way to keep the heat out of the house! We enjoy grilling everything from steak to fruits and vegetables. Here are some of our other favorite grilled chicken recipes that we make all season long!

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Grilled BBQ Chicken

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Bourbon shrimp are sticky, garlicky, and packed with flavor. Sweet brown sugar and a splash of bourbon create a quick, glossy glaze that makes this appetizer (or weeknight dinner!) totally irresistible.

Ingredients for Bourbon Shrimp

• Bourbon Substitute: If you don’t have bourbon or don’t want to use bourbon, then you can use apple cider instead!
• Alcohol Cooks Off: The bourbon’s alcohol evaporates while cooking, leaving a rich flavor and making it kid-safe.
• Tails Optional: Keep tails on for appetizers; remove them for an entrée.
• Serving Options: Serve the bourbon shrimp as a party appetizer, pile it over rice or noodles for dinner, or tuck it into lettuce wraps.

How to Make Bourbon Shrimp

This recipe is super simple! Whisk together the marinade, let the shrimp soak up all those flavors, and then cook them quickly in a hot skillet. You’ll love how easy it is to get restaurant-quality shrimp right at home!

1. Marinate in the Sauce: Add bourbon, soy sauce, brown sugar, and minced garlic to a large ziplock bag. Close the bag and mash it around to combine. Add peeled and deveined shrimp, then refrigerate to marinate for 30 minutes to an hour.
2. Cook: Heat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade. Add the shrimp to the pan and cook on both sides for about 2 minutes, until they are pink and cooked through. Do NOT overcook. Remove the cooked shrimp to a plate.
3. Simmer the Sauce: Add the marinade to the skillet and bring to a boil. Meanwhile, combine cornstarch and water in a small bowl to make a slurry.
4. Thicken and Coat Shrimp: Add the slurry to the skillet and whisk to combine. Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet, then toss to coat in the sauce. Turn off the heat, then garnish the bourbon shrimp with sliced green onions and serve immediately.

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Fire up the grill for these mouthwatering Grilled Bourbon Steaks! Marinated in a blend of whiskey, brown sugar, and savory spices, these steaks are sure to be a hit at your next barbecue.

It’s grilling season, and I couldn’t be more excited! Make this a complete meal by serving this steak with some delicious grilled sides like grilled corn, grilled vegetable kabobs and watermelon for your next BBQ.

Ingredients Needed

This grilled bourbon steak recipe only requires a handful of simple ingredients. Once you whip up the marinade and let your steak marinate for 1-4 hours, then you are on your way to juicy, flavorful ribeyes! Check out the recipe card at the bottom of the post for exact measurements.

• Ribeye Steaks: Choose ribeye steaks with plenty of marbling. This will ensure that they are nice and tender after being cooked. If you want to know about other cuts of meat and substitutions, see my post about that here.
• Bourbon Whiskey: Any brand will work to add flavor and break down the enzymes in the meat, yielding a tender, juicy steak!
• Brown Sugar: Balances the tanginess of the bourbon, vinegar, and Worcestershire sauce with a hint of sweetness.
• Apple Cider Vinegar: Adds bright flavor and also helps to tenderize the meat.
• Worcestershire Sauce: Includes a blend of vinegar, garlic, chiles, molasses and more for a wonderful umami taste.
• Garlic: 3 cloves of freshly minced garlic will infuse the steak with savory flavor.
• Salt and Pepper: To taste!

How to Make Grilled Bourbon Steak

Grilled bourbon steaks are really simple to make, and they are loaded with a big punch of flavor! Just be sure to plan enough time for the marinating and resting time. It will be just enough time to make my cheesy baked Tennessee Onions!

1. Make the Marinade: In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, garlic, salt and pepper.
2. Marinate the Steaks: Pour the marinade into a sealable bag, add the steaks to the bag and seal it shut. Allow the steaks to marinate for between 1-4 hours in the fridge.
3. Heat the Grill: While the steak is marinating, heat a grill up to 400 degrees Fahrenheit. When the steaks have marinated, remove them from the fridge and allow them to rest at room temperature for 30 minutes. Remove the steaks from the bag and discard the marinade.
4. Grill the Steaks: Brush the grill with oil and grill the steaks about 4-5 minutes per side. The internal temperature should reach between 120-155 degrees fahrenheit, depending on how rare you’d like the steak to be.
5. Let Rest and Serve: Remove the grilled steaks from the grill and place on a clean plate to cool for at least 5 minutes before serving.

More Irresistible Steak Recipes

Looking for more perfectly cooked, flavorful steak recipes? You are going to love these other juicy, incredible steaks. They are all so easy to make and are all tried and true recipes that my family enjoys all the time!

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Creamy Garlic Steak Bites with Mushrooms

20 minutes

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