Crispy Skin Chicken Thighs With Bourbon Glaze

5 from 1 vote

Golden, crispy chicken thighs meet a sweet, smoky bourbon glaze. This recipe is weeknight-friendly and oh-so-delicious!

Course Dinner, Main, Main Course

Keyword apple glazed chicken thighs, authentic bourbon chicken recipe, Crispy Skin Chicken Thighs With Bourbon Glaze

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 877

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

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.

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⬇️

Step-by-Step Recipe Guide