Make a practical summer dinner with sweet bourbon glazed chicken, crisp honey mustard slaw, and easy pantry shortcuts from Kiss the Cook.

There is a certain kind of dinner that earns a permanent spot in the weeknight rotation: it looks a little special, it does not leave the kitchen in disarray, and it tastes like more effort than it actually takes. This sweet bourbon chicken with honey mustard slaw fits that category perfectly. It leans on two hard-working pantry staples from Kiss the Cook, gives you a fresh and crunchy side, and lands on the table with plenty of color and flavor.

The chicken gets a quick seasoning, a fast sear on the grill, and a glossy finish from Kiss the Cook Sweet Bourbon Glaze. On the side, a simple cabbage slaw gets lift from Kiss the Cook Honey Mustard, which adds just enough sweet-tangy balance to make the vegetables feel lively instead of plain. If you want dinner to feel a bit more generous without adding another cooking step, a chilled jar of Kiss the Cook Original Asparagus makes an easy, savory side for the plate.

Why this dinner works

Sweet bourbon glaze has a polished, dinner-party feel, but it is one of the easiest flavor shortcuts to keep in the pantry. Brushed on during the last few minutes of cooking, it gives the chicken a lacquered finish and a sweet-savory edge without requiring a separate saucepan or complicated marinade. Pairing it with a crunchy slaw keeps the meal balanced. The vegetables bring freshness, the glaze brings richness, and the honey mustard ties everything together.

This is also the kind of recipe that adapts well to real life. You can grill outdoors, use a grill pan, or cook the chicken on a stovetop skillet and still get the same basic result. The slaw can be made a little ahead, which means the only thing left at dinnertime is cooking the chicken and brushing on the glaze.

Recipe Card

Recipe: Sweet Bourbon Glazed Chicken with Honey Mustard Slaw
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Yield: 4 servings

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/3 cup Kiss the Cook Sweet Bourbon Glaze, plus more for serving if desired
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 2 green onions, thinly sliced
• 3 tablespoons Kiss the Cook Honey Mustard
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• Pinch of salt and black pepper, to taste
• Optional for serving: chilled spears of Kiss the Cook Original Asparagus

Directions

1. Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or pan.
2. Pat the chicken dry. Toss with 1 tablespoon olive oil, kosher salt, black pepper, and garlic powder until evenly coated.
3. In a large bowl, combine the cabbage, carrots, and green onions.
4. In a small bowl, whisk together the honey mustard, mayonnaise, apple cider vinegar, and 1 tablespoon olive oil. Pour over the vegetables and toss until evenly coated. Season with a small pinch of salt and pepper to taste. Refrigerate the slaw while the chicken cooks.
5. Place the chicken on the hot grill. Cook for 5 to 7 minutes on the first side, then turn and cook for 4 to 6 minutes on the second side, depending on thickness.
6. During the last 2 to 3 minutes of cooking, brush the chicken generously with the sweet bourbon glaze. Turn once more so the glaze lightly caramelizes without burning.
7. Cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit in the thickest part. Transfer to a clean plate and let rest for 5 minutes.
8. Serve the glazed chicken with a generous spoonful of honey mustard slaw. Add chilled pickled asparagus on the side if you would like an easy extra element on the plate.

Notes

• Chicken thighs stay especially juicy on the grill, but breasts work well if they are pounded to an even thickness.
• If the grill is running hot, move the chicken to a cooler spot before glazing so the sugars in the glaze do not scorch.
• You can double the slaw and use leftovers in wraps or sandwiches the next day.

Storage

• Refrigerate leftover chicken in an airtight container for up to 3 days.
• Refrigerate leftover slaw for up to 2 days. Stir before serving, as the dressing may settle slightly.
• Reheat chicken gently until hot throughout.

Food Safety and Doneness

• Always use a clean plate for the cooked chicken after it comes off the grill.
• Chicken is safe to eat when the thickest portion reaches 165 degrees Fahrenheit.
• If making ahead, refrigerate the slaw promptly and keep the chicken out of the temperature danger zone as much as possible.

Shop This Recipe

• Kiss the Cook Sweet Bourbon Glaze - $11.99. A sweet bourbon-style glaze that makes grilled chicken, pork, and vegetables feel finished with very little effort.
• Kiss the Cook Honey Mustard - $11.99. A sweet-tangy pantry staple that works as a spread, dip, dressing starter, or quick sauce.
• Kiss the Cook Original Asparagus - $12.99. Crisp, savory pickled asparagus that is easy to serve alongside grilled dinners, boards, and salads.

If you like keeping a few smart pantry shortcuts around for nights when dinner needs to come together quickly, this is a good trio to have on hand. The glaze brings the shine, the honey mustard adds balance, and the asparagus gives you an instant side that feels a little special without asking for more stovetop space.

Tags

Chicken Recipes Grilling Kiss the Cook Recipes Sweet Bourbon Glaze Weeknight Meals

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