Grilled Bourbon-Glazed Kentucky Chicken Thighs

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs marinated in a smoky bourbon glaze, inspired by Kentucky’s rich heritage and bold flavors. This American-inspired grilling recipe, ready in about 30 minutes, pairs boneless skin-on chicken thighs, bourbon whiskey, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

6 pieces (about 2 lbs) boneless skin-on chicken thighs
1/4 cup bourbon whiskey
3 tbsp brown sugar
2 tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp chopped fresh parsley

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup bourbon whiskey, 3 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until the sugar dissolves and the glaze is smooth.
Step 2: Add 6 boneless skin-on chicken thighs and 2 tbsp olive oil to the bowl, turning to coat the chicken evenly. Cover and marinate in the refrigerator for at least 1 hour or up to 4 hours.
Step 3: Preheat your grill to medium-high heat (about 400°F). Remove the chicken from the marinade, shaking off excess but reserving the glaze.
Step 4: Grill the chicken thighs skin-side down for 6-7 minutes until the skin crisps and grill marks appear, then flip and brush with reserved glaze. Grill for another 6-7 minutes until the internal temperature reaches 165°F and the glaze is caramelized.
Step 5: Remove chicken from the grill and let rest for 5 minutes. Sprinkle with 2 tbsp chopped fresh parsley before serving for a fresh, herbaceous finish.