The sauce comes together fast; have all the ingredients ready. Start the rice before starting the chicken.

Preheat grill or grill pan (or a skillet if using) over medium-high heat. Lightly brush or drizzle chicken with a small amount of oil, and season both sides with preferred seasoning.

Brush grill grates or grill pan with a little oil; if using a skillet, add about a tablespoon. Once hot, add the chicken. Allow to sit without moving until char marks develop (or if in the skillet, until nicely golden brown), about four minutes, turn and repeat on the other side.

The chicken is fairly thin; by the time it’s charred/browned, it should be cooked through. Check by making a nick in the thickest area of a piece or two. If not, move to a cooler spot on the grill or move the grill pan or skillet off the heat, cover, and let sit until finished, a minute or two longer.

Place chicken on a plate or platter, lightly cover, and allow to rest for about 10 minutes if time allows. Cut into bite-sized pieces.

In the meantime, prepare the sauce. In a good-sized saucepan, over medium heat, add the butter. Once melted, add garlic and stir for a minute until fragrant. Add the soy sauce, hoisin, and brown sugar, and stir. Add the bourbon or substitute. Stir in the ginger.

Bring to a boil, then turn down to a simmer. Taste (be careful; it’s hot!) and add more brown sugar if a sweeter version is desired. Add the resting chicken along with any accumulated juices, and simmer gently for five to seven minutes, or until the sauce reaches the desired consistency. The sauce will thicken more once it cools just a bit.

Nutrition based on six servings using 1 1/2 pounds chicken thighs: