The Backyard Bourbon Bird

Bourbon-Marinated Grilled Chicken Thighs from Auntie Pat’s Birthday Luau

Backyard grilling hits different when you bring bourbon to the party. These chicken thighs soaked up a bold, bourbon-based marinade with Woodford Reserve, brown sugar, garlic, and Bachan’s Japanese BBQ Sauce, then hit the grill seasoned with Heart & Hustle Rib Rub for that perfect crust. Juicy, sweet, savory, and built for the flame — this is the chicken that doesn’t play second fiddle.

Ingredients

• 3 lbs boneless, skinless chicken thighs
• 3/4 cup Woodford Reserve bourbon
• 1/2 cup brown sugar
• 1/4 cup Bachan’s Japanese BBQ Sauce
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp Heart & Hustle Rib Rub
• 1/2 tsp crushed red pepper flakes (optional)

Instructions

1. Marinate the Chicken

1. In a large bowl or zip-top bag, combine Woodford Reserve, brown sugar, Bachan’s, olive oil, garlic, Worcestershire, Dijon mustard, apple cider vinegar, and red pepper flakes.
2. Whisk or shake until fully combined.
3. Add chicken thighs to the marinade, ensuring all pieces are coated.
4. Marinate in the refrigerator for at least 4 hours, ideally overnight.

2. Prep the Grill

1. Preheat grill to medium-high heat (around 400°F).
2. Oil the grates to prevent sticking.

3. Grill the Chicken

1. Remove chicken from marinade, letting excess drip off. Discard used marinade.
2. Season both sides of the chicken with Heart & Hustle Rib Rub.
3. Place thighs on the hot grill.
4. Grill for 5-6 minutes per side, or until internal temp reaches 175°F.
5. Char slightly for that perfect grilled crust.
6. Rest chicken for 5 minutes before slicing or serving.

Chef Paddy’s Tip

Chicken thighs love heat — don’t be afraid to cook them to 175-180°F for max juiciness. Reserve some marinade (before adding chicken) and simmer it into a glaze for brushing during the last couple minutes on the grill.

Let’s cook with heart and hustle.