Honey-Glazed Bourbon Chicken Recipe

When I was a kid, Sunday evenings meant my mom stirring something sweet and boozy on the stove while the whole house filled with warm, sticky honey scents. I’d press my nose to the kitchen doorway and watch the chicken bubble in a glossy caramel glaze, knowing dinner would taste like permission to lick the spoon. This Honey-Glazed Bourbon Chicken recipe comes from those slow, cozy nights — I simplified her steps, kept the flavors big, and made the technique friendly for weeknights. Expect bright ginger and garlic, a little maple-caramel shimmer from the honey and brown sugar, and a soft boozy aroma that mellows into deep, homey comfort as the sauce thickens. Let’s make something that hugs you from the inside out.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This dish tastes like restaurant-level comfort without the fuss. The chicken gets a snappy sear and finishes in a sticky, glossy sauce that’s sweet, tangy, and just boozy enough to feel fancy (the alcohol cooks away). The texture plays hot and cold — crisp edges, juicy center, and a syrupy coating that clings to rice. It’s so easy even your busiest weeknight can pull it off. Who doesn’t love spooning a little extra sauce over steamed rice and hearing that satisfying clink of bowls?

Ingredients

For the Main Dish:

• 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp cornstarch
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil (vegetable or canola)
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp unsalted butter

For the Sauce / Garnish (if applicable):

• 1/4 cup bourbon
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp brown sugar, packed
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1/4 cup chicken broth or water
• 1 tbsp cornstarch + 2 tbsp cold water (slurry)
• 2 green onions, thinly sliced (for garnish)
• 1 tsp sesame seeds (optional)

How I Make It

Step 1:

Pat the chicken dry, then toss the pieces with 2 tbsp cornstarch, 1 tsp salt, and 1/2 tsp pepper until evenly coated. Heat a large skillet over medium-high heat and add 1 tbsp oil. When the oil shimmers and smells warm, add the chicken in a single layer. You want the pan to sizzle — that sound means you’ll get golden edges. Sear for 3–4 minutes without touching, then flip and sear the other side for another 3–4 minutes until browned and nearly cooked through. Work in batches if needed; do not overcrowd the pan.

Step 2:

Remove the chicken to a plate. Lower the heat to medium and add 2 tbsp butter. Toss in the minced garlic and grated ginger and sauté for 30–45 seconds until fragrant — you’ll smell that bright, spicy lift. Pour in the 1/4 cup bourbon and scrape the pan with a wooden spoon to loosen brown bits. Let the alcohol steam off for 60 seconds; it’ll smell boozy and warm but won’t be sharp.

Step 3:

Add 1/3 cup honey, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, and 1/4 cup chicken broth. Stir and bring the sauce to a gentle simmer. Taste and adjust: more honey if you crave sweetness, more vinegar if you want brightness. Return the chicken to the pan, nestling it into the sauce so every piece catches a little glaze.

Step 4:

Whisk together 1 tbsp cornstarch and 2 tbsp cold water to make a slurry. Pour it into the simmering pan and stir. Watch the sauce thicken — it should go from runny to glossy and clingy in about 1–2 minutes. Keep stirring so the sauce cooks evenly and doesn’t stick. When the chicken looks glossy with a sticky coat and the edges turn a deep caramel color, it’s done. The chicken should register at 165°F on an instant-read thermometer.

Step 5:

Turn off the heat and sprinkle with sliced green onions and sesame seeds. Let the chicken rest in the sauce for 2 minutes so it relaxes and the sauce settles. Serve hot over steamed rice or cauliflower rice, and spoon any extra sauce over the top. That shine? Pure comfort.

Pro Tips

• Use boneless thighs for juiciness. They handle high heat better than breasts and stay tender.
• Don’t skip drying the chicken — moisture prevents a good sear and makes the coating soggy.
• Adjust the bourbon: if you don’t want alcohol, replace it with an extra 2 tbsp chicken broth plus 1 tsp vanilla for depth.
• Make the sauce ahead and refrigerate; reheat gently, add the chicken, and simmer for 2–3 minutes to meld flavors.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press it first) for a vegetarian version — the sauce clings beautifully but the texture changes to soft and squishy.
• Use tamari instead of soy sauce to make it gluten-free; flavor stays rich but a tad less salty.
• Replace honey with maple syrup for a slightly earthier sweetness (good for vegan folks if you also swap butter for plant-based spread).
• If you skip butter, use ¾ the amount of oil to replace it — you’ll miss some buttery magic, but the sauce will still shine.

Variations & Tips

• Spicy kick: add 1 tsp sriracha or ½ tsp red pepper flakes to the sauce for heat.
• Kid-friendly: halve the bourbon and add 1 tbsp extra honey for a sweeter, non-boozy taste.
• Herby twist: stir in fresh chopped cilantro and lime zest at the end for brightness.
• Crunch factor: top with toasted peanuts or chopped cashews for texture contrast.
• Weeknight shortcut: use leftover rotisserie chicken — toss it in the warm sauce just to coat and heat through.
• Creative twist: roast pineapple chunks and add them in the last 2 minutes to give a tropical, caramelized pop.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and sauce, cool it, and store in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat and add a splash of water or broth if the sauce thickens too much.

Can I double the recipe?

Sure thing. Use a larger skillet or cook in two batches so the chicken gets a good sear. Sauce quantities scale linearly, but taste and adjust sweetness or salt after combining.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a tiny pat of margarine at the end if you want richness without dairy.

How do I know it’s done?

Chicken should show deep caramelized edges and a glossy sauce that clings. Check with an instant-read thermometer: 165°F in the thickest piece means safe, juicy chicken.

What if I don’t have ingredient X?

No drama — swap soy sauce for tamari (gluten-free) or coconut aminos (less salty). No bourbon? Use extra broth plus a splash of vanilla or a teaspoon of apple brandy if you like the flavor.

How I Like to Serve It

I pile this bourbon chicken over hot jasmine rice, sprinkle green onions, and pass a bowl of steamed bok choy on the side. On weekends I serve it with roasted sweet potatoes and a cold beer; for a cozy weeknight, simple steamed broccoli and a glass of iced tea do the trick. It fits busy families, date nights, and those midnight cravings — basically any mood that needs a sticky, savory hug.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying the chicken.
• Safe internal temperature for chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade Honey-Glazed Bourbon Chicken. Trust me, you’ll want to lick that spoon.