Savor the ultimate Crispy Skin Chicken Thighs With Bourbon Glaze! A quick, flavorful dinner with golden skin and rich, smoky bourbon sauce.
Know Before You Scroll
- Flavor: Crispy, golden-brown chicken skin meets a rich, caramelized bourbon glaze that’s slightly sweet, a little smoky, and packed with deep, savory goodness. Every bite is juicy, flavorful, and just the right amount of indulgence.
- Difficulty: Easy but impressive! A quick sear gets that skin irresistibly crisp, then a simple glaze takes things to the next level.
- Prep ahead: Make the glaze in advance and store it in the fridge—when it’s time to cook, just reheat and brush it on for an effortless finish.
- Top Tip: Pat the chicken dry before cooking for extra-crispy skin, and use boneless thighs if you want a faster cooking time.
- Serving Ideas: Pair with mashed potatoes, roasted Brussels sprouts, or rice pilaf. Leftovers? Shred the chicken and add it to tacos, salads, or sandwiches for a next-day upgrade.
My family loves this recipe! If there’s one thing we all need in our dinner rotation, it’s a perfectly crispy, golden-brown chicken thigh. And when you add a rich, slightly sweet, smoky bourbon glaze? Yes, please! This recipe is all about big flavors with minimal effort—crispy skin, juicy meat, and a sticky, caramelized glaze that makes every bite absolutely irresistible. It’s the kind of meal that feels fancy enough for a special occasion but easy enough for a weeknight. Let’s make it happen!
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Let’s Make Crispy Skin Chicken Thighs With Bourbon Glaze
Ingredients
- ¾ cup bourbon
- ⅓ cup dark brown sugar packed
- 4 teaspoons apple cider vinegar
- 2 teaspoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- 3 garlic cloves minced
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 skin-on chicken thighs skin-on bone in chicken thighs (about 4 pounds), excess fat trimmed
- Kosher salt
- 2 tablespoons vegetable oil
Instructions
- In a bowl, whisk together bourbon, sugar, vinegar, Worcestershire sauce, Cajun seasoning, garlic, cornstarch, salt, and pepper until the sugar is fully dissolved. Set aside.
- Pat the chicken dry with paper towels, then season it well with salt on all sides.
- Heat oil in a large nonstick skillet over medium-high heat until shimmering.
- Place the chicken skin-side down and cook until the skin turns golden brown and crispy, approximately 10 to 15 minutes.
- Place the chicken skin-side up and cook over medium heat until it reaches an internal temperature of 175°F, approximately 5 to 8 minutes. Once done, transfer the chicken to a serving platter.
- Drain the fat from the skillet, then add the bourbon mixture. Simmer for about 2 minutes, stirring occasionally, until the sauce thickens. Pour the rich, flavorful sauce over the chicken and serve immediately.
Tips + Notes
- Pat the chicken dry – Any moisture on the skin will prevent it from crisping up properly. Use paper towels to remove as much moisture as possible before seasoning.
- Salt generously – Salt not only enhances flavor but also helps draw out excess moisture, leading to extra-crispy skin.
- Use a cold pan start – I don’t make this a part of the recipe because people want quick, but placing the chicken skin-side down in a cold pan before turning on the heat allows the fat to render slowly, giving you a crispier result.
- Don’t touch the chicken – Let the skin sear undisturbed for at least 10 minutes. Moving it around too soon will prevent it from getting that deep golden-brown color.
- Use a meat thermometer – Chicken thighs should be cooked to 175°F for the best texture. They stay juicy and tender, even past 165°F.
- Use a splatter guard – Cooking skin-on chicken can get messy! A splatter guard will keep your stovetop clean while allowing air circulation for crispier skin.
Step-by-Step Recipe Guide
Check out the step-by-step photos just below the recipe card to guide you every step of the way!
Detailed Instructions⬇️
Nutrition Information:
Step By Step Instructions
First things first—pat those chicken thighs really dry. This is the secret to that ultra-crispy skin. Then, season generously with salt and pepper. Simple, but trust me, it makes all the difference.
Now, grab a large skillet and heat up some vegetable oil over medium-high heat until it’s shimmering. Once it’s nice and hot, place the chicken thighs skin-side down. We’re aiming for that beautiful golden-brown sear, so let them cook undisturbed for about 10 to 15 minutes.
After that, flip them over to skin-side up and continue cooking over medium heat until they reach an internal temperature of 175°F, which should take another 5 to 8 minutes. Once they’re done, transfer the chicken to a serving platter.
While the chicken’s cooking, whip up that dreamy bourbon glaze. Whisk together bourbon, dark brown sugar, apple cider vinegar, Worcestershire sauce, Cajun seasoning, minced garlic, cornstarch, salt, and pepper until the sugar is fully dissolved.
Once the chicken’s done and out of the skillet, drain the fat from the pan, then pour in that bourbon mixture. Let it simmer for about 2 minutes, stirring occasionally, until it thickens into this glossy, irresistible sauce.
Now, pour that rich, flavorful sauce over the crispy chicken thighs, making sure each piece gets a good coating.
Recipe Tips
- Pat the chicken dry – Any moisture on the skin will prevent it from crisping up properly. Use paper towels to remove as much moisture as possible before seasoning.
- Salt generously – Salt not only enhances flavor but also helps draw out excess moisture, leading to extra-crispy skin.
- Use a cold pan start – I don’t make this a part of the recipe because people want quick, but placing the chicken skin-side down in a cold pan before turning on the heat allows the fat to render slowly, giving you a crispier result.
- Don’t touch the chicken – Let the skin sear undisturbed for at least 10 minutes. Moving it around too soon will prevent it from getting that deep golden-brown color.
- Use a splatter guard – Cooking skin-on chicken can get messy! A splatter guard will keep your stovetop clean while allowing air circulation for crispier skin.
- Use a meat thermometer – Chicken thighs should be cooked to 175°F for the best texture. They stay juicy and tender, even past 165°F.
- Drain excess fat – Before making the glaze, pour off most of the fat from the pan so the sauce doesn’t become greasy.
- Let the chicken rest – Resting for 5 minutes after cooking allows the juices to redistribute, keeping the meat moist.
Storage & Freezing Instructions ❄
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze chicken and sauce separately for up to 3 months. Thaw overnight before reheating.
FAQs
Yes, but reduce the cooking time to avoid overcooking.
Substitute with apple juice or non-alcoholic whiskey for similar sweetness.
Ally says
What a great recipe! My husband loves bourbon so I made it for his birthday. He absolutely loved it!
Erren Hart says
That’s amazing, Ally! 🎉 What a perfect birthday treat for a bourbon lover! I’m so glad he enjoyed it—sounds like you nailed it. Thanks for sharing, and happy belated birthday to him! 🥃🎂😊