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In the realm of comfort food, few dishes evoke the same sense of warmth and satisfaction as Sticky Bourbon Maple Chicken. This delightful recipe combines the sweetness of pure maple syrup with the smoky undertones of bourbon, creating a flavor profile that tantalizes the taste buds and leaves a lasting impression. The result is a succulent chicken dish that balances sweetness with a subtle kick, making it an ideal choice for both casual family dinners and elegant gatherings.

Sticky Bourbon Maple Chicken – Sweet & Smoky!

Indulge in the delightful combination of flavors with Sticky Bourbon Maple Chicken, a perfect blend of sweet maple syrup and smoky bourbon. This recipe highlights the juiciness of chicken thighs, enhanced by a rich marinade that melts into a savory glaze while cooking. Ideal for both cozy family dinners and chic gatherings, this dish is sure to impress. Follow our tips on marination and cooking methods, whether grilling or baking, for an unforgettable meal experience.
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Ingredients
  

1.5 lbs chicken thighs (boneless, skinless)

1/2 cup bourbon

1/4 cup pure maple syrup

1/4 cup soy sauce (low sodium recommended)

3 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1 tablespoon apple cider vinegar

1 tablespoon cornstarch (optional, for thickening)

2 tablespoons green onions, chopped (for garnish)

Sesame seeds (optional, for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, whisk together the bourbon, maple syrup, soy sauce, minced garlic, Dijon mustard, smoked paprika, black pepper, salt, and apple cider vinegar. Add the chicken thighs and make sure they are well-coated in the marinade. Cover and refrigerate for at least 1 hour (preferably up to 4 hours) to allow the flavors to meld.

    Preheat the Grill or Oven: If you're grilling, preheat your grill to medium-high heat. If using an oven, preheat to 400°F (200°C).

      Cook the Chicken: Remove the chicken from the marinade (reserve the marinade) and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). If you're using the oven, place the chicken on a baking tray lined with parchment paper, and bake for about 25-30 minutes, basting halfway through with the reserve marinade to enhance the flavor.

        Prepare the Sauce: While the chicken is cooking, pour the reserved marinade into a saucepan and bring it to a boil over medium heat. Allow it to simmer for about 5-7 minutes to reduce slightly. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of cold water in a small bowl to create a slurry. Stir this mixture into the saucepan and continue to cook for an additional 1-2 minutes until thickened.

          Glaze the Chicken: Once the chicken is cooked, brush it generously with the thickened sauce and allow it to rest for a few minutes to soak up the flavor.

            Serve: Plate the chicken and drizzle any remaining sauce over the top. Garnish with chopped green onions and sesame seeds if desired. Serve with your choice of sides like rice, roasted vegetables, or a fresh salad.

              Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4