Bourbon Glazed Chicken Recipe

Prepare and season

Pat the chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 1/2 - 3/4 inch so they cook evenly.

In a small bowl combine olive oil, kosher salt, black pepper and garlic powder. Brush both sides of the chicken breasts with the mixture and let rest at room temperature for 15 minutes (or refrigerate up to 2 hours covered).

Reduce the bourbon

In a medium saucepan set over medium heat, pour the bourbon and bring to a gentle boil. Allow it to simmer until reduced by about half (this concentrates flavor and burns off most alcohol), about 6–8 minutes. Watch carefully to avoid flare-ups and reduce heat if it sputters.

Add remaining glaze ingredients

Lower heat to medium-low. Add the brown sugar, low-sodium soy sauce, honey, apple cider vinegar, Dijon mustard, lemon juice, grated ginger, minced garlic and red pepper flakes. Stir until sugar dissolves and mixture is simmering gently, about 2–3 minutes.

Finish and thicken

Whisk the cornstarch and cold water in a small bowl to make a slurry. While glaze is simmering, stir in the butter until melted, then slowly whisk in the cornstarch slurry. Continue to simmer 1–2 minutes until the glaze is glossy and slightly thickened to coat the back of a spoon. Remove from heat and taste; adjust seasoning if needed. Keep warm.

Preheat grill to medium-high (about 400°F / 200°C). Oil grill grates lightly to prevent sticking. If using a grill pan or skillet, heat it over medium-high and add a little oil.

Place chicken on the hot grill. Cook without moving for 4–5 minutes, until grill marks form and the underside releases easily. Flip and cook 3–5 minutes more, until internal temperature reaches 155–160°F (68–71°C).

During the last 2 minutes of cooking, brush a generous layer of the warm bourbon glaze over the top of each breast. Flip once more and brush the other side, allowing the glaze to set and become slightly sticky. Continue until internal temperature reaches 165°F (74°C). Avoid excessive charring; if glaze gets too dark, move chicken to indirect heat briefly.

Transfer the glazed chicken to a cutting board and let rest 5 minutes to allow juices to redistribute and glaze to set.

Before serving, spoon any reserved warm glaze over the chicken. Garnish with chopped parsley and serve with lemon wedges on the side for squeezing.