My “Not-So-Secret” Chicken Salad Chick Copycat Recipe

Written by James Smith in Chicken
Chicken salad Chick Copycat Recipe
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Look, I’ll be honest with you—when I first walked into Chicken Salad Chick, I wasn’t expecting to be blown away.

I mean, salad? Really? But my wife dragged me in (God bless her), and somewhere between the sweet tea and that sticky, sweet, melt-in-your-mouth bourbon chicken, I had a moment.

I’m talkin’ about a flavor flashback.

I grew up down South, where the grill was hot most nights and sweet, savory sauces ruled the backyard.

That bourbon chicken? It scratched every itch — sweet, smoky, tangy, with just enough punch to keep you coming back for one more bite… then one more.

Naturally, I had to try my hand at making it myself. And after a few tweaks, a kitchen disaster or two, and some finger-lickin’ taste tests, I finally landed on this version that my buddies now ask for by name.

Let’s cook, shall we?

So, What Is Bourbon Chicken Anyway?

For the uninitiated, bourbon chicken is one of those hybrid dishes—part Asian stir-fry, part Southern comfort food. It’s not from Kentucky, but it’s got bourbon. Or apple juice if you’re keeping it dry (no judgment). It’s usually made with juicy chunks of chicken thighs, tossed in a sticky glaze that’s sweet, salty, a little spicy, and full of flavor.

Think of it as the perfect storm of takeout meets tailgate.

✅ Why This Recipe Works (And Why You’ll Want to Make It Again)

This recipe hits all the marks for me:

  • Simple ingredients: Most of ’em you probably already have in your pantry.
  • One skillet = less cleanup. Win.
  • Feeds a crowd or meal preps like a champ.
  • Tastes even better the next day. No lie.

Also — and I say this as a lifelong grill guy — it’s one of the few dishes that feels fancy but comes together faster than you’d expect.

Chicken Salad Chick Copycat Recipe

🕐 Time Breakdown

  • Prep time: 10 mins
  • Cook time: 25 mins
  • Total time: 35 mins
  • Serves: 4 hungry folks (or 6 normal ones)

What You’ll Need (Ingredients)

🐔 For the chicken:

🍯 For the sauce:

  • 3 cloves garlic, minced
  • 1 tbsp butter (because flavor)
  • 1/4 cup low-sodium soy sauce (I use Kikkoman)
  • 1/4 cup bourbon (or apple juice if ya like)
  • 1/3 cup brown sugar (packed tight like my smoker on a Sunday)
  • 2 tbsp honey (I use this raw one)
  • 1 tbsp apple cider vinegar
  • 1 tsp grated ginger or 1/4 tsp ground
  • 1/2 tsp red pepper flakes (optional but do it)
  • 1/2 tsp sesame oil
  • 1 tbsp cornstarch + 2 tbsp cold water (to thicken)

Let’s Make Some Magic

Step 1: Chop & Season

Slice the chicken thighs into bite-sized chunks. Toss ‘em in a bowl with salt, pepper, and cornstarch. I just use my hands — don’t overthink it.

Step 2: Sear ‘Em

In a big ol’ skillet (like this cast iron one I use for everything), heat the oil over medium-high. Toss in the chicken and sear until golden on all sides, maybe 4-5 minutes. You’re not cooking it through yet — just giving it a little crust.

Pull the chicken out and set it aside.

Step 3: Build That Sauce

Turn the heat down a notch. Drop in your butter, garlic, and ginger. Give it about 30 seconds until it smells like heaven. Then stir in the soy sauce, bourbon, brown sugar, honey, vinegar, sesame oil, and red pepper flakes.

Let that bubble for about 3-5 minutes. Stir it like you mean it.

Step 4: Thicken It Up

In a tiny bowl (or a coffee mug, no shame), mix your cornstarch and cold water. Pour that slurry into the sauce and watch it tighten up like magic.

Step 5: Bring It All Together

Toss the chicken back in, give it a good stir, and let it simmer another 5 minutes. You want the sauce to coat every bite like BBQ sauce on ribs.

🍽️ How to Serve This (Your Way)

  • Piled on white rice — like this jasmine rice I keep in the pantry.
  • Wrapped in butter lettuce for a low-carb snack.
  • Sandwiched between Hawaiian rolls for easy BBQ sliders.
  • Or just cold outta the fridge when no one’s watching. (You know you’ve done it.)

🧮 Quick Nutrition Estimate (Per Serving)

  • Calories: ~360
  • Protein: 28g
  • Carbs: 30g
  • Sugars: 18g
  • Fat: 14g
  • Sodium: 750mg

FAQs – Because Someone Always Asks

1. Can I skip the bourbon?

Sure can. Apple juice or chicken stock will do the trick. But if you can swing it, the bourbon adds depth.

2. Chicken breasts okay?

Yeah, but they’re not as juicy. I stick with thighs — they’re forgiving, flavorful, and made for this kind of dish.

3. Can this be grilled instead of skillet?

Absolutely. Grill the chicken, then slice and toss in the sauce. Boom — Bourbon Chicken BBQ-style.

4. Can I make it in a slow cooker?

Yup. Brown the chicken first, toss everything in the crock pot, cook on low 4–5 hours. Thicken the sauce at the end.

5. Does it freeze well?

It does! Store in freezer bags for up to 2 months. Thaw and reheat for easy weeknight dinners.

Final Thoughts

Alright folks, there it is — the copycat bourbon chicken that converted this BBQ guy into a skillet chef. I’ve made this so many times I could do it blindfolded… but I won’t. Safety first.

Let me know if you give it a go. And if you do try it, pair it with a cold beer and a side of grilled corn. You won’t regret it.

Keep that skillet hot.

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