Whiskey-Glazed Grilled Chicken Thighs

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 developed and reviewed.

Juicy grilled chicken thighs coated in a rich whiskey glaze, balancing smoky and sweet flavors perfect for an outdoor meal. This American-inspired barbecue recipe, ready in about 30 minutes, pairs bone-in 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 bone-in chicken thighs
1/4 cup bourbon whiskey
3 tbsp brown sugar
2 tbsp soy sauce
3 cloves minced garlic
1 tbsp fresh lemon juice
1/2 tsp black pepper
2 tbsp olive oil

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Instructions

Step 1: In a bowl, whisk together 1/4 cup bourbon whiskey, 3 tbsp brown sugar, 2 tbsp soy sauce, 3 minced garlic cloves, 1 tbsp fresh lemon juice, and 1/2 tsp black pepper until sugar dissolves and mixture is smooth.
Step 2: Place 6 bone-in chicken thighs in a large resealable plastic bag and pour the whiskey glaze over them. Seal and marinate in the refrigerator for at least 2 hours, preferably overnight, turning occasionally.
Step 3: Preheat a grill to medium-high heat (about 400°F). Remove chicken from marinade and pat dry with paper towels. Brush 2 tbsp olive oil on the grill grates to prevent sticking.
Step 4: Grill chicken thighs skin-side down for 6-7 minutes until skin is crispy and grill marks form. Flip and grill for another 6-7 minutes until internal temperature reaches 165°F and glaze caramelizes slightly.
Step 5: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.