Ingredients:

  • 4 bone-in, skinless chicken thighs (about 1.5 lb / 680 g)
  • 1/4 cup (60 ml) honey
  • 1/4 cup (60 ml) bourbon whiskey
  • 2 tablespoons (30 ml) soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 g) smoked paprika
  • 1/2 teaspoon (2 g) black pepper
  • 1/2 cup (120 ml) honey for sauce
  • 1/4 cup (60 ml) bourbon whiskey for sauce
  • 1 tablespoon (15 ml) soy sauce for sauce
  • 1 teaspoon (5 g) cornstarch

Instructions:

  1. In a mixing bowl, combine honey, bourbon, soy sauce, minced garlic, olive oil, smoked paprika, and black pepper. Whisk until well blended.
  2. Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken
  3. In a saucepan over medium heat, combine honey, bourbon, and soy sauce. Bring to a simmer, then reduce heat. Whisk in cornstarch mixed with a tablespoon of water to thicken. Simmer for 5-7 minutes, stirring frequently, until slightly thickened. Set aside.
  4. Preheat your grill to medium-high heat (about 400°F / 204°C).
  5. Remove the chicken from the marinade, letting excess liquid drip off. Place chicken on the grill and cook for 7-8 minutes per side, brushing with honey bourbon sauce during the last 5 minutes of cooking. Cook until the internal temperature reaches 165°F (74°C).
  6. Remove chicken from the grill. Let it rest for a few minutes, then serve with remaining honey bourbon sauce drizzled over the top.