Ingredients:

  • 6–8 Boneless, skinless chicken thighs (approx. 1.2 kg / 2.6 lbs)
  • 1 tbsp Neutral oil (such as rapeseed or vegetable)
  • Pinch of Sea salt and freshly cracked black pepper
  • ½ cup (120 ml) Bourbon whiskey
  • ½ cup (120 ml) Low-sodium soy sauce
  • ½ cup (120 g) Light brown sugar, packed
  • ¼ cup (60 ml) Apple cider vinegar
  • ¼ cup (60 ml) Water or low-sodium chicken stock
  • 2 tbsp (30 ml) Molasses (optional)
  • 4 cloves Garlic, minced finely
  • 1 tbsp (15 g) Fresh ginger, grated
  • 1 tsp (5 g) Dried oregano
  • ½ tsp (2.5 g) Onion powder
  • ¼ tsp (1 g) Red pepper flakes (optional, for heat)
  • 1 tbsp (15 g) Cornstarch
  • 2 tbsp (30 ml) Cold water (for slurry)
  • 2 tbsp (10 g) Fresh chives or spring onion greens, sliced (for garnish)

Instructions:

  1. Prepare the Chicken: Trim any excess fat or sinew from the chicken thighs. Pat them completely dry with kitchen paper and season lightly with salt and pepper.
  2. Make the Base Sauce: In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, cider vinegar, water/stock, molasses (if using), minced garlic, grated ginger, oregano, onion powder, and pepper flakes. Whisk until the sugar is dissolved.
  3. Divide and Marinate: Pour half of the prepared sauce mixture into a small saucepan (this is the future Glaze). Place the remaining half of the sauce mixture into a marinating container with the chicken. Ensure the chicken is submerged, cover, and refrigerate for at least 30 minutes, or up to 2 hours for best flavor. Discard the marinade after use.
  4. Simmer the Glaze: Place the saucepan containing the reserved sauce over medium heat and bring it to a gentle simmer.
  5. Thicken the Sauce: Whisk together the cornstarch and cold water (the slurry) until smooth. Pour the slurry into the simmering glaze and whisk constantly for 1–2 minutes until the sauce has thickened significantly to coat the back of a spoon. Remove from heat and set aside.
  6. Preheat the Grill: Clean the grates thoroughly. Preheat the grill to medium-high heat (approx. 400°F / 200°C), setting up two heat zones: a high-heat zone for searing and a medium/low-heat zone for cooking.
  7. Initial Sear: Remove the chicken from the discarded marinade. Lightly brush the chicken with neutral oil and place it on the high-heat zone. Sear for 3–4 minutes per side to develop color and char marks.
  8. Cook Indirectly: Move the seared chicken to the medium/low-heat (indirect) zone. Close the lid and allow to cook for 10–12 minutes.
  9. Glaze and Finish: During the final 5–7 minutes of cooking, frequently brush the chicken generously with the prepared, thickened Bourbon Glaze. Turn the chicken every 2 minutes while glazing to build up the sticky layer evenly. Continue grilling until the internal temperature reaches 165°F (74°C).
  10. Rest and Serve: Remove the chicken from the grill and let it rest, tented loosely with foil, for 5 minutes. Garnish with sliced chives or spring onion greens before serving.