Smoky Bourbon Chicken A Simple Grill Favorite
Oh, hey there! Grab a cup of coffee, let’s chat. You know, there are some recipes that just… stick with you. They become your go-to, your “save my life on a Tuesday night” heroes, or the thing you instinctively whip up when unexpected guests pop over. For me, that’s this grilled chicken. It’s not fancy, it’s not complicated, but it’s honestly the best grilled chicken I’ve ever made, and I’ve been grilling for years. Forget those dry, boring chicken breasts you might be picturing. This is a whole different ballgame. It’s tender, it’s bursting with flavor, and it’s surprisingly easy. Honestly, if you can turn on your grill, you can make this. It’s the kind of meal that makes everyone at the table happy, even the picky eaters. It reminds me a bit of my mom’s famous roast chicken, but with that amazing smoky char you only get from the grill. It’s pure comfort food, elevated.
What is my famous grilled chicken?
So, what exactly makes this grilled chicken so special? Well, it’s all about the marinade and the technique, really. Think of it as a flavor hug for your chicken. It’s essentially a simple, yet incredibly effective, blend of pantry staples that transforms humble chicken breasts or thighs into something truly restaurant-worthy. It’s not a complex brine that takes days, or a fancy rub that requires obscure ingredients. It’s accessible, it’s straightforward, and the results are consistently fantastic. The name “Famous Grilled Chicken” might sound a bit grand, but it’s only because everyone who tries it ends up asking for the recipe! It’s the kind of dish that becomes part of your family’s culinary story, the one you’ll be passing down.
Why you’ll love this recipe?
There are so many reasons why this grilled chicken recipe has earned a permanent spot in my kitchen rotation, and I just know you’re going to love it too. First off, the flavor is just out of this world. The marinade seeps deep into the chicken, making every single bite incredibly juicy and savory. You get that perfect hint of char from the grill, a little tang, a little sweetness, and just enough herbaceousness to make it sing. It’s not overpowering, but it’s definitely not bland. What I really love, though, is how unbelievably simple this is. Seriously, you probably have most of the marinade ingredients in your pantry right now. It takes maybe five minutes to whisk everything together. This is a lifesaver on busy weeknights when you want something healthy and delicious but don’t have hours to spend in the kitchen. And speaking of budget-friendly, chicken is usually pretty affordable, and this recipe makes even the most economical cuts taste like a million bucks. Plus, the versatility! I’ll get to that in a bit, but you can serve this chicken in so many different ways. It’s not just a main course; it can be the star of salads, sandwiches, or even a quick weeknight pasta. Compared to other grilled chicken recipes I’ve tried, this one consistently delivers on moistness and flavor. It’s the kind of recipe that builds your confidence in the kitchen and makes you feel like a grilling pro, even if you’re a total beginner. Trust me, once you make this, you won’t go back.
How do I make my famous grilled chicken?
Quick Overview
The magic of this grilled chicken lies in its simplicity. You’ll marinate chicken pieces (breasts or thighs work beautifully) in a zesty, herbaceous concoction for at least 30 minutes, or up to a few hours for deeper flavor. Then, it’s straight onto a hot grill for a quick sear and cook-through. The result is incredibly tender, juicy chicken with a delightful smoky char that will have everyone asking for seconds. It’s the ultimate shortcut to a delicious, healthy meal that feels like a treat.
Ingredients
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1.5 to 2 pounds boneless, skinless chicken breasts or thighs. I usually go for breasts because they’re lean, but thighs are incredibly forgiving and stay extra juicy. If using breasts, I like to pound them to an even thickness so they cook uniformly. No one likes dry, overcooked chicken on one end and raw on the other!
1/2 cup olive oil. Extra virgin is great, but a good quality regular olive oil works too. This is the base for our marinade, carrying all those lovely flavors into the chicken.
1/4 cup fresh lemon juice. This is key for tenderizing the chicken and adding that bright, zesty flavor. Make sure it’s fresh-squeezed; the bottled stuff just doesn’t have the same punch.
3-4 cloves garlic, minced. Don’t skimp on the garlic! It adds such a wonderful depth of flavor. I like to mince mine pretty finely so it distributes evenly.
2 tablespoons fresh chopped rosemary. If you can’t find fresh rosemary, you can use about 2 teaspoons of dried, but the fresh stuff really makes a difference. It has this incredible piney aroma that’s just divine.
1 tablespoon fresh chopped thyme. Similar to rosemary, fresh thyme is preferred. Its earthy notes complement the rosemary beautifully.
1 teaspoon salt. Kosher salt or sea salt is best here for a clean salty flavor.
1/2 teaspoon black pepper, freshly ground. Always freshly ground! It makes a world of difference in aroma and flavor.
Optional: 1 teaspoon smoked paprika for a hint of smoky color and flavor, or a pinch of red pepper flakes if you like a little heat.
Step-by-Step Instructions
Step 1: Preheat & Prep Grill
Alright, first things first: get your grill ready! Whether you’re using a gas or charcoal grill, you want it nice and hot. For gas, preheat it to medium-high heat, around 400-450°F (200-230°C). For charcoal, get your coals nice and hot, then spread them out evenly. Clean your grill grates thoroughly with a wire brush. This is super important to prevent your chicken from sticking. Once clean, you can brush the grates lightly with a little oil – I usually use a paper towel dipped in olive oil and held with tongs – to further prevent sticking. This step might seem small, but it makes a huge difference in the final presentation of your grilled chicken.
Step 2: Mix Dry Ingredients
This is where we start building that amazing flavor base. In a medium bowl, combine your salt, freshly ground black pepper, and any optional spices like smoked paprika or red pepper flakes. Give them a good whisk to ensure they’re evenly distributed. This ensures that each piece of chicken gets a consistent flavor profile. It’s a simple step, but it sets the stage for the deliciousness to come.
Step 3: Mix Wet Ingredients
Now, let’s get our wet ingredients ready. In a separate, larger bowl (big enough to hold the chicken!), pour in your olive oil. Add the fresh lemon juice, minced garlic, chopped rosemary, and chopped thyme. Whisk everything together until it’s well combined. You’ll already start to smell that wonderful aroma – the lemon, garlic, and herbs are a match made in heaven!
Step 4: Combine Marinade and Chicken
Here’s where the magic happens! Add your prepped chicken pieces (remember, if you’re using chicken breasts, pound them to an even thickness) to the bowl with the wet ingredients. Pour the dry spice mixture over the chicken. Now, get your hands in there! Gently toss the chicken to coat every single piece evenly with the marinade. Make sure there are no dry spots. This is also a good time to check that your chicken pieces are roughly the same size and thickness so they cook at the same rate on the grill.
Step 5: Marinate the Chicken
This is the waiting game, but trust me, it’s worth it! Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a large zip-top bag. Pop it in the refrigerator. For the best flavor, I like to marinate it for at least 30 minutes, but for truly amazing results, aim for 2-4 hours. You can even marinate it overnight for an incredibly intense flavor. Just don’t marinate chicken breasts for too long in an acidic marinade like this (more than 8-12 hours) because the lemon juice can start to ‘cook’ the chicken and make it mushy. Thighs are more forgiving. I usually take it out of the fridge about 20-30 minutes before grilling to let it come closer to room temperature, which helps it cook more evenly.
Step 6: Grill the Chicken
Time to hit the grill! Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade – never reuse raw marinade. Place the chicken pieces directly on the hot, clean grill grates. Lay them out in a single layer, making sure not to overcrowd the grill. You want space for the heat to circulate and give you those beautiful grill marks. Grill for about 5-7 minutes per side for chicken breasts, depending on thickness, and about 6-8 minutes per side for thighs. The goal is an internal temperature of 165°F (74°C) in the thickest part. Resist the urge to constantly flip it; let it get a nice sear and those gorgeous grill marks.
Step 7: Check for Doneness
You can use an instant-read thermometer to check for doneness – aim for 165°F (74°C) in the thickest part of the chicken. If you don’t have a thermometer, you can cut into the thickest part of a piece; the juices should run clear, and the meat should be opaque white all the way through. If you’re grilling chicken breasts that are slightly uneven, you might need to remove some pieces a minute or two earlier than others. It’s better to take them off a little early and let them rest than to overcook them!
Step 8: Rest the Chicken
This is arguably the most important step for juicy grilled chicken! Once the chicken is cooked, remove it from the grill and place it on a clean plate or a cutting board. Tent it loosely with aluminum foil and let it rest for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat. If you cut into it too soon, all those delicious juices will just run out onto the plate, leaving you with dry chicken. I know it’s hard to wait, but trust me, it’s worth every second!
Step 9: Slice and Serve
After resting, slice the grilled chicken against the grain. This breaks up the muscle fibers and makes the chicken even more tender. Arrange it on a platter or individual plates. You can drizzle it with a little extra virgin olive oil if you like, or serve it with your favorite sauce. The aroma alone will make your mouth water. It looks beautiful, smells incredible, and tastes even better. Enjoy!
What to Serve It With
This grilled chicken is such a versatile star, you can truly serve it with almost anything! For a quick and energizing breakfast, I love slicing it up and tossing it into a breakfast scramble with some spinach and a sprinkle of feta cheese. It adds a fantastic protein boost to start your day. For a more leisurely brunch, imagine serving it alongside some fluffy pancakes or waffles, with a side of fresh fruit salad. It’s unexpected but oh-so-delicious. Or, slice it thinly and serve it as a sophisticated addition to a charcuterie board with some olives and cheeses. As a main event for dinner, it’s a no-brainer. It pairs perfectly with a vibrant summer salad, like a quinoa salad or a simple mixed greens with a light vinaigrette. Roasted vegetables are another favorite – think asparagus, broccoli, or sweet potatoes. For a truly comforting meal, serve it with creamy mashed potatoes and some steamed green beans. My kids absolutely love it tucked into soft tortillas for quick tacos, or even shredded and mixed with a little BBQ sauce for sliders. Don’t forget pasta! Toss sliced grilled chicken into your favorite pasta dishes for an instant protein upgrade. The possibilities are endless, and each one is a winner.
Top Tips for Perfecting Your Grilled Chicken
I’ve made this grilled chicken more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it. First, when prepping your chicken, especially breasts, don’t skip the pounding! Even thickness is your best friend on the grill. If one part is super thick and another is thin, you’ll end up with some dry pieces and some undercooked ones. I usually use the flat side of a meat mallet or even a rolling pin, placing the chicken between two pieces of parchment paper or in a zip-top bag. For the marinade, don’t be afraid to taste it before you add the chicken! You can adjust the salt, lemon, or herbs to your liking. If you’re going for a deeper flavor profile, you can even add a teaspoon of Dijon mustard or a pinch of garlic powder to the marinade. When it comes to grilling, patience is key. Resist the urge to keep flipping the chicken. Let each side get nice and browned and develop those beautiful grill marks before you turn it. Over-flipping can lead to uneven cooking and less char. If you notice some pieces are cooking much faster than others, don’t be afraid to move them to a cooler part of the grill or remove them slightly earlier to rest while the others finish up. I’ve definitely had nights where one chicken breast cooked faster than the other, and learning to manage the heat zones on my grill has been a game-changer. Another thing I learned the hard way? Always, always let your chicken rest. I’ve been tempted to just slice into it straight off the grill when I’m starving, but it’s a mistake. That resting time is crucial for juicy, tender chicken. It really makes all the difference. If you’re short on fresh herbs, dried can work in a pinch, but just remember to use about a third of the amount (so 1 teaspoon dried for every tablespoon fresh). And if you’re not a fan of rosemary or thyme, feel free to experiment! Oregano, sage, or even a bit of parsley can be lovely additions. The goal is to find what flavors *you* love the most.
Storing and Reheating Tips
This grilled chicken is fantastic for meal prep because it stores and reheats so well. Once your chicken has completely cooled, store it in an airtight container in the refrigerator. It will stay fresh and delicious for about 3-4 days. If I’m planning to use it within those first couple of days, I often just keep it whole. If I know I’ll be using it for salads or sandwiches throughout the week, I’ll go ahead and slice or shred it before storing. For longer storage, you can freeze the cooked grilled chicken. Make sure it’s completely cooled, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or transfer it to a freezer-safe bag. It should last in the freezer for up to 2-3 months. When you’re ready to reheat, there are a few ways to do it. The best method for maintaining moisture is to gently reheat it on the stovetop in a skillet over medium-low heat with a splash of chicken broth or water, or in the oven at a low temperature (around 300°F or 150°C) for about 10-15 minutes, until warmed through. If you’re in a real hurry, the microwave works, but be sure to cover it and use short intervals to avoid drying it out. For frozen chicken, the best approach is to thaw it in the refrigerator overnight, then reheat using the stovetop or oven method. If you’re using it for something like tacos or a stir-fry, you can often add it directly to the hot dish to warm up. Honestly, even cold, this chicken is still pretty darn tasty!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite way to make grilled chicken. It’s simple, it’s bursting with flavor, and it’s proof that you don’t need a ton of fancy ingredients or complicated techniques to make something truly delicious. This recipe has saved me so many times when I’ve needed a quick, healthy, and satisfying meal, and it’s always met with rave reviews. I hope you give it a try and that it becomes a staple in your kitchen too. It’s the kind of food that brings people together, and that’s what cooking is all about, right? If you loved this grilled chicken, you might also enjoy my recipe for Lemon Herb Roasted Chicken or my Quick and Easy Chicken Stir-Fry. They’re all about bringing great flavor with minimal fuss. I can’t wait to hear how yours turns out! Let me know in the comments below what you served it with, or if you tried any fun variations. And if you take a picture, please share it – I love seeing your creations! Happy grilling!
Grilled Bourbon Chicken
Ingredients
Method
- Place chicken breasts, one at a time, in a zip-top bag. Pound to an even thickness, being careful not to puncture the bag.
- In a medium bowl, whisk together soy sauce, applesauce, onion, ginger, garlic, canola oil, bourbon, BBQ sauce, apple cider vinegar, brown sugar, and red pepper flakes.
- Reserve 1/3 cup of the marinade. Pour the remaining marinade into the zip-top bag with the chicken. Marinate in the refrigerator for at least 30 minutes, or up to overnight.
- Preheat your grill to medium-high heat. Remove chicken from the marinade and discard the used marinade. Grill chicken for 4-5 minutes per side, or until cooked through.
- Transfer the grilled chicken to a plate, tent with foil, and let rest while you make the sauce.
- In a small saucepan, combine the reserved 1/3 cup marinade with the chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until the sauce has slightly thickened, about 5-6 minutes.
- Slice the chicken breasts, drizzle with the bourbon sauce, and garnish with sliced scallions. Serve immediately.
