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This easy Honey bourbon chicken recipe is like a sweet and savory flavor bomb—juicy chicken coated in a rich, caramelized glaze with just the right kick of bourbon. It’s sticky, saucy, and downright addictive, perfect for piling over rice or sneaking bites straight from the pan!
For more New Orleans inspired recipes, cajun shrimp and grits and cajun chicken and rice!
Bourbon chicken is that mall food court classic. You know the one smell the food before you even see the sample tray! You know the drill: a tiny toothpick loaded with that glossy, caramelized chicken, and one bite later, you’re in line for a full plate. Am I right or am I right?
It’s got a sweet, savory, and sticky sauce packed with flavor. Almost like the best combo of teriyaki and barbecue sauce had a delicious baby.
The sauce is a perfect mix of brown sugar, honey, soy sauce, garlic, and sometimes a splash of bourbon (but don’t worry, you can skip the booze if you want).
Served over fluffy white rice with a side of steamed veggies, it’s the ultimate food court comfort meal. It’s fast, it’s flavorful, and it’s the kind of meal that makes you walk around the mall just a little longer, just so you have room for seconds.
Admit it, you’ve gone to the mall just for this before! Or is it just me?!
Table of Contents
Bourbon Chicken Ingredients
- Boneless skinless chicken thighs stay super juicy, soaking up all that sweet and savory sauce without drying out. Their natural fat content also adds extra flavor that makes every bite delectable.
- Bourbon adds a warm, subtle caramel flavor. As it cooks down, the alcohol evaporates, leaving behind a deep, slightly smoky sauce that’s extra flavorful.
- Hoisin sauce adds a smoky sweetness and rich umami flavor while creating a glossy, flavorful coating. Apple juice adds a fruity balance, while low sodium soy sauce deepens the savory flavors of the dish.
- Apple cider vinegar adds slight tanginess that balances the sweetness of the sauce, preventing it from becoming too rich. You can also use lemon juice if you don’t have any.
- Honey and brown sugar add sweetness that caramelizes as the sauce reduces.
- For the seasonings, you’ll need onion powder, chinese five spice, ground ginger, and smoked paprika. We’re using these to season the chicken and add flavor to the bourbon sauce. If you don’t have Chinese five spice, you can use garam masala instead.
- Ginger paste adds a warm, zesty kick that balances the sweetness of the sauce. You can also use fresh ginger, just be sure to mince it well so that your sauce isn’t chunky.
Substitutions and Variations
- Gluten free: use coconut aminos or tamari instead of soy sauce.
- Slow Cooker Method: simply season and sear the chicken and mix together the honey bourbon sauce ingredients except the cornstarch. Add everything to the slow cooker and cook on low for 4 hours or high for 3 hours. Whisk together the cornstarch slurry and add to the slow cooker and continue to cook for 30 minutes. Cut the chicken into bite sized pieces, return to the sauce and serve.
- Instant Pot Method: Season and sear the chicken in the instant pot, then add the sauce ingredients (except the cornstarch). Pressure cook for 15 minutes, release the pressure valve, and remove the chicken. Cut into bite sized pieces. Add cornstarch slurry to the sauce and mix together until it thickens. Return chicken to the sauce.
How to make Bourbon Chicken
Step 1: Season boneless skinless chicken thighs with onion powder, garlic powder, chinese five spice, ginger, smoked paprika, hoisin sauce, and chicken bouillon. Mix together so that all of the chicken is coated.
Step 2: In a large cup or small bowl, mix together the honey bourbon sauce – hoisin, soy sauce, apple juice, bourbon, chicken broth, honey, brown sugar, and apple cider vinegar. Set aside.
Step 3: Drizzle sesame oil into a large skillet over medium high heat. Cook the chicken for 5 minutes per side, until golden brown and cooked all the way through. Remove from the pan and cover with aluminum foil. Set aside.
Step 4: Reduce heat to medium heat and add butter. Once melted, add diced garlic and cook for 2-3 minutes, until fragrant. Pour in the sauce mixture and reduce heat to medium low heat. Cook for 10-15 minutes, until it thickens. Whisk together cornstarch and water to make your cornstarch slurry. Add the cornstarch mixture into the sauce, stirring constantly until it thickens.
Step 5: Cut the chicken into bite-sized pieces and a place chicken into the sauce. Toss to coat and remove from heat.
Tips for the BEST Bourbon Chicken
- Use boneless, skinless chicken thighs – They stay juicier and more flavorful than skinless chicken breasts.
- Sear the chicken first – Get a nice golden-brown crust before adding the sauce for extra flavor.
- Simmer until thick – Let the sauce reduce until it’s glossy and clings to the chicken for that irresistible sticky texture.
- Taste and adjust – Want it sweeter? Add a drizzle of honey. Need more kick? A pinch of red pepper flakes does the trick.
How to Serve
Bourbon chicken is best served with fluffy white or brown rice to soak up all that sweet and savory sauce. You can also serve with roasted potatoes for a nice crunch. To round out the meal, serve with some stir-fried veggies or roasted green beans with garlic butter. If you’re feeling extra indulgent, buttery mashed potatoes or creamy mac and cheese make a cozy, Southern-inspired pairing.
A side of crispy egg rolls or crab rangoon can bring a fun, takeout-style twist to your meal that the whole family will love.
Recipe FAQs
Yes, if you’d like to omit alcohol, you can substitute bourbon with chicken broth. While this alters the flavors slightly, it’ll still result in a delicious dish.
No, it’s more sweet and savory. If you’d like some heat, add a little red pepper flakes or cayenne pepper.
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. If you’d like to freeze, store in a freezer safe container for up to 3 months. When you’re ready to reheat, thaw in the refrigerator and heat it up in a skillet.
More Chicken Recipes
Appetizers
Hot Honey Chicken Wings
Main Course
Chicken and Sausage Jambalaya
Main Course
Chinese Fried Chicken Wings
Main Course
Shrimp and Chicken Fried Rice
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Honey Bourbon Chicken
Equipment
- Large Skillet
Ingredients
- 2 lbs Boneless Skinless Chicken Thighs
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Chinese Five Spice, *see notes
- 1/2 tsp Ground Ginger
- 1/2 tsp Smoked Paprika
- 1 tbsp Hoisin Sauce
- 1 tsp Chicken Bouillon
- 2 tbsp Sesame Oil
- 2 tbsp Butter
- 4 cloves Garlic, (diced)
Bourbon Sauce
- 3/4 cup Hoisin
- 1/3 cup Soy Sauce
- 1/2 cup Apple Juice
- 1/4 cup Bourbon
- 1/2 cup Chicken Broth
- 1/4 cup Honey
- 2 tbsp Brown Sugar
- 1 tbsp Apple Cider Vinegar
- 2 tsp Ginger Paste
- 1/2 tsp Chinese Five Spice
- 2 tbsp Water
- 1 tbsp Cornstarch
Instructions
- Season boneless skinless chicken thighs with onion powder, garlic powder, chinese five spice, ginger, smoked paprika, hoisin sauce, and chicken bouillon. Mix together so that all of the chicken is coated.
- In a large cup or small bowl, mix together the honey bourbon sauce – hoisin, soy sauce, apple juice, bourbon, chicken broth, honey, brown sugar, and apple cider vinegar, ginger paste, Chinese five spice. Set aside.
- Drizzle sesame oil into a large skillet over medium high heat. Cook the chicken for 5 minutes per side, until golden brown and cooked all the way through. Remove from the pan and cover with aluminum foil. Set aside.
- Reduce heat to medium heat and add butter. Once melted, add diced garlic and cook for 2-3 minutes, until fragrant. Pour in the sauce mixture and reduce heat to medium low heat. Cook for 10-15 minutes, until it thickens.
- Whisk together cornstarch and water to make your cornstarch slurry. Add the cornstarch mixture into the sauce, stirring constantly until it thickens. Taste for salt and season. accordingly.
- Cut the chicken into bite-sized pieces and a place chicken into the sauce. Toss to coat and remove from heat.
Notes
- Use boneless, skinless chicken thighs – They stay juicier and more flavorful than skinless chicken breasts.
- Sear the chicken first – Get a nice golden-brown crust before adding the sauce for extra flavor.
- Simmer until thick – Let the sauce reduce until it’s glossy and clings to the chicken for that irresistible sticky texture.
- Taste and adjust – Want it sweeter? Add a drizzle of honey. Need more kick? A pinch of red pepper flakes does the trick.
- If you don’t have Chinese five spice, you can use garam masala instead. Neither? Add a tiny pinch of cinnamon and clove. A little goes a long way.
- Gluten free: use coconut aminos or tamari instead of soy sauce.
- Slow Cooker Method: simply season and sear the chicken and mix together the honey bourbon sauce ingredients except the cornstarch. Add everything to the slow cooker and cook on low for 4 hours or high for 3 hours. Whisk together the cornstarch slurry and add to the slow cooker and continue to cook for 30 minutes. Cut the chicken into bite sized pieces, return to the sauce and serve.
- Instant Pot Method: Season and sear the chicken in the instant pot, then add the sauce ingredients (except the cornstarch). Pressure cook for 15 minutes, release the pressure valve, and remove the chicken. Cut into bite sized pieces. Add cornstarch slurry to the sauce and mix together until it thickens. Return chicken to the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
