Crispy Skin Chicken Thighs With Bourbon Glaze

1 week ago 13

Author:Erren HartPublished:2/14/2025Last Updated:2/07/2025

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Savor the ultimate Crispy Skin Chicken Thighs With Bourbon Glaze! A quick, flavorful dinner with golden skin and rich, smoky bourbon sauce.

A spoon drizzles a rich bourbon glaze over crispy skin chicken thighs, perfectly paired with white rice on a plate.

Erren’s Recipe Breakdown

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 indulgent.
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.

Close-up of glazed, juicy chicken pieces on a white plate. The crispy skin chicken thighs are golden-brown and covered in a shiny, thick bourbon glaze.

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!

Close-up of a serving of crispy skin chicken thighs with rich bourbon glaze, accompanied by a side of white rice.

JUMP TO RECIPE

The complete printable recipe is available at the bottom of this post (simply click the button above). For a detailed, step-by-step guide with photos and helpful tips, keep reading!

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.

Close-up of a cast iron skillet containing eight golden-brown, crispy chicken thighs with a hint of bourbon glaze. The skin is perfectly seared and textured, suggesting they are being pan-fried or roasted. The surface sizzles slightly, highlighting their hot and freshly cooked state.

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.

A close-up of a spoon holding a thick, dark brown bourbon glaze over a bowl filled with the same sauce. The glossy, smooth glaze boasts a rich consistency, perfect for drizzling over savory dishes like crispy skin chicken thighs.

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.

A dark, rich bourbon glaze with small visible spices and bits is simmering in a cast iron pan, ready to transform chicken thighs into a delectable crispy skin delight. Perfect for seasoning various dishes with its mouthwatering flavor.

Close-up of a metal spoon lifting a Bourbon Glaze from a black pan. The sauce, perfect for pairing with crispy skin chicken, contains visible minced garlic and small spices, creating a textured look. The background is softly blurred, highlighting the spoon and sauce.

Now, pour that rich, flavorful sauce over the crispy chicken thighs, making sure each piece gets a good coating.

A plate with a serving of crispy chicken thighs covered in a rich, glossy bourbon glaze, placed on a bed of white rice. In the background, more cooked chicken pieces are on a white platter. A fork and knife rest beside the plate—a delicious highlight from chicken recipes.

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

Can I use boneless chicken thighs?

Yes, but reduce the cooking time to avoid overcooking.

What if I don’t have bourbon?

Substitute with apple juice or non-alcoholic whiskey for similar sweetness.

A white bowl holds four pieces of crispy skin chicken thighs, glazed to perfection. Coated in a rich bourbon glaze, the glossy sheen enhances their golden-brown allure. The light marble surface in the background complements this delicious chicken recipe.

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A white bowl holds four pieces of crispy skin chicken thighs, glazed to perfection. Coated in a rich bourbon glaze, the glossy sheen enhances their golden-brown allure. The light marble surface in the background complements this delicious chicken recipe.

Let’s Make Crispy Skin Chicken Thighs With Bourbon Glaze

Prep10 minutes

Cook25 minutes

Total35 minutes

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 splatter guard – Cooking skin-on chicken can get messy! A splatter guard will keep your stovetop clean while allowing air circulation for crispier skin.