Grilled Bourbon-Marinated Chicken Thighs with Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Juicy grilled chicken thighs marinated in a bourbon-infused sauce, paired with crisp homemade pickled vegetables for a smoky-sweet Southern-inspired meal. This American-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs, bourbon whiskey, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.

Ingredients

• 6 pieces (about 3 lbs) bone-in chicken thighs
• 1/4 cup bourbon whiskey
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt (for pickling)
• 1 medium carrot, thinly sliced
• 1 medium cucumber, thinly sliced
• 1 small red onion, thinly sliced

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup bourbon whiskey, 3 tbsp soy sauce, 2 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Place 6 bone-in chicken thighs in a large resealable bag or dish and pour the marinade over them. Refrigerate for at least 4 hours or overnight.
2. Step 2: Meanwhile, prepare the pickled vegetables by combining 1 cup white vinegar, 1 cup water, 2 tbsp sugar, and 1 tbsp salt in a saucepan. Bring to a boil until the sugar dissolves, then remove from heat.
3. Step 3: Place 1 thinly sliced carrot, 1 thinly sliced cucumber, and 1 thinly sliced small red onion in a heatproof jar or bowl. Pour the hot vinegar mixture over the vegetables and let cool to room temperature, then refrigerate for at least 2 hours.
4. Step 4: Preheat your grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-8 minutes per side, until the internal temperature reaches 165°F and the skin is nicely charred.
5. Step 5: Serve grilled bourbon-marinated chicken thighs hot with a side of the crisp pickled vegetables.