Print

Flavorful Brown Sugar Bourbon Grilled Chicken Thighs

brown sugar bourbon grilled chicken thighs - featured image
Print Recipe

A quick and easy brown sugar bourbon glazed grilled chicken thighs recipe perfect for summer BBQs, delivering a sweet, smoky, and juicy flavor that impresses every time.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
  • 1/2 cup packed brown sugar (about 100 g)
  • 1/3 cup bourbon (80 ml)
  • 1/4 cup soy sauce (60 ml)
  • 3 cloves garlic, minced
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (30 ml)
  • Optional: pinch of red pepper flakes

Instructions

  1. Prepare the glaze: In a medium saucepan over medium heat, combine brown sugar, bourbon, soy sauce, minced garlic, apple cider vinegar, smoked paprika, black pepper, and optional red pepper flakes. Stir frequently and bring to a gentle simmer. Cook for 8–10 minutes until slightly thickened and syrupy. Remove from heat and set aside.
  2. Pat chicken thighs dry with paper towels. Rub olive oil all over, then season lightly with about 1 teaspoon salt and a little extra black pepper.
  3. Preheat grill to medium-high heat (around 375°F / 190°C). For charcoal grills, arrange coals for indirect heat. If using a grill pan, preheat over medium-high heat.
  4. Place chicken thighs skin-side down on the grill. Cook for 6–8 minutes without moving to get a nice sear and crisp skin. Flip and cook another 6–8 minutes on the other side.
  5. In the last 5 minutes of cooking, brush the brown sugar bourbon glaze generously over the chicken every 1–2 minutes, building a sticky, flavorful coating. Move chicken to indirect heat if flare-ups occur.
  6. Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C).
  7. Remove chicken from grill and let rest for 5 minutes before serving.

Notes

Start glazing only in the last 5 minutes to prevent burning the sugars. Use indirect heat if flare-ups occur. Let chicken rest 5 minutes after grilling to keep it juicy. The glaze can be made a day ahead and warmed gently before use. For gluten-free, substitute soy sauce with tamari. For non-alcoholic version, replace bourbon with apple juice plus vanilla extract.

Nutrition

Keywords: brown sugar bourbon grilled chicken, grilled chicken thighs, summer BBQ recipe, bourbon glaze chicken, easy grilled chicken

Find it online: https://crispcraving.com/flavorful-brown-sugar-bourbon-grilled-chicken-thighs-recipe-easy-and-perfect-for-summer-bbq/