There’s something undeniably satisfying about the way a sticky-sweet glaze clings to tender chunks of chicken, each bite bursting with deep, caramelized flavors. Honey Bourbon Chicken is a dish that feels like pure comfort—sweet, savory, with just the right hint of smoky bourbon warmth. It’s the kind of recipe that turns an ordinary weeknight into something special without hours in the kitchen.
This dish has Southern roots, inspired by the bold flavors of bourbon-glazed meats, but it has also earned a place in Asian-inspired cuisine with its soy sauce and garlic-infused glaze. Whether you’re craving a quick dinner fix or looking to impress guests with a restaurant-quality meal, this recipe has you covered.
And the best part? The glaze comes together in minutes—honey and brown sugar bring the richness, soy sauce adds umami depth, and bourbon lends a velvety warmth that lingers just long enough.
Serve it over a bed of Mashed Potatoes for a cozy meal or pair it with Coleslaw for a refreshing contrast. It’s no surprise that Honey Bourbon Chicken is a trending favorite—it offers that perfect balance of indulgence and ease, plus it can be made with pantry staples.
In fact, bourbon sales in the U.S. have surged by over 40% in the last decade, proving just how much people love its smoky-sweet depth in everything from drinks to glazes. Try it once, and I promise it’ll be on your regular rotation.
My Favorite Things About This Recipe!
- It’s ridiculously easy: No need for complicated techniques—just toss the ingredients together, let the sauce thicken, and you’re done.
- Perfectly balanced flavors: The mix of sweet honey, umami soy sauce, and a touch of bourbon makes for an unforgettable glaze.
- Versatile serving options: Serve it over rice, with mashed potatoes, or tucked into a sandwich—the possibilities are endless.
- A great meal prep option: The sauce gets even better overnight, making leftovers just as delicious.
- That glossy, sticky sauce: Let’s be real—who can resist a good sticky-sweet glaze?
Honey Bourbon Chicken Recipe
Equipment
- Cutting board & knife
- Mixing bowls
- Large skillet or wok
- Measuring cups & spoons
- Wooden spoon or spatula
Ingredients
For the Chicken:
- 2 large Chicken Breasts or about 1.5lbs thighs cut into small chunks
- ½ teaspoon Paprika
- ¼ teaspoon Salt
- 3 tablespoon Neutral Oil
Honey Bourbon Glaze:
- ⅓ cup Soy Sauce
- ¼ cup Bourbon
- ⅓ cup Honey
- 1 tablespoon Ketchup
- ½ cup Water
- 1 tablespoon Apple Cider Vinegar or rice wine vinegar
- 1 teaspoon Garlic Paste or minced
- 1 tablespoon Cornstarch
- 1 heaping tbsp Brown Sugar
- 1 pinch Salt
Instructions
- Season the chicken with paprika and salt.
- Heat oil in a skillet and cook the chicken until golden brown. Remove and set aside.
- Prepare the glaze by whisking together soy sauce, bourbon, honey, ketchup, water, vinegar, garlic, brown sugar, and cornstarch.
- Pour the glaze into the skillet and cook until slightly thickened.
- Return the chicken to the pan, stirring until coated in the sauce.
- Simmer for a few minutes until the sauce is glossy and sticky.
- Adjust seasoning to taste and remove from heat.
- Serve hot over rice, mashed potatoes, or with coleslaw.
Nutrition Info:
| Nutrition | Value |
| Calories | 350kcal |
| Carbohydrates | 35g |
| Protein | 30g |
| Fat | 10g |
| Sugar | 20g |
| Sodium | 800mg |
Helpful Tips for Perfect Honey Bourbon Chicken!
- Use boneless, skinless chicken thighs for extra juiciness: While chicken breasts work well, thighs stay more tender and soak up the glaze beautifully.
- Let the bourbon cook off properly: Don’t rush the sauce—simmering it allows the alcohol to evaporate, leaving behind that rich, smoky depth without overpowering the dish.
- Don’t overcrowd the pan: If you want that golden sear on your chicken, cook in batches if necessary. Overcrowding leads to steaming, not browning.
- For a thicker, glossy sauce, reduce it longer: If you prefer a stickier glaze, let it simmer for a few extra minutes until it clings to the chicken.
- Swap bourbon wisely: No bourbon? Try dark rum for a slightly sweeter kick or apple juice for a non-alcoholic alternative with depth.
- Balance the sweetness: If your sauce tastes too sweet, add a splash of soy sauce or vinegar to even out the flavors.
- Double the sauce! This glaze is so good you’ll want extra for drizzling over rice, potatoes, or even roasted veggies.
- Reheat gently to keep the texture perfect: If making ahead, warm it over low heat with a splash of water to bring the sauce back to life.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
