Make the Marinade
If using bottled teriyaki glaze: Whisk together the teriyaki glaze, liquid smoke, bourbon (if using), and Cajun seasoning in a small mixing bowl.
If making DIY glaze: In a small saucepan, combine teriyaki sauce and honey/brown sugar. Mix cornstarch with water to make a slurry, then whisk into the sauce. Bring to a simmer over medium heat, stirring constantly, until thickened (about 2-3 minutes). Let cool slightly, then whisk in the liquid smoke, bourbon (if using), and Cajun seasoning.
Reserve half of the mixture and set aside for later glazing. This reserved portion keeps things food-safe since it won't touch raw chicken.
Marinate the Chicken
Pour the first half of the marinade mixture into a large zipper bag along with the chicken thighs. Zip tightly and squeeze the bag to evenly distribute the marinade over the chicken. Lay flat in the refrigerator and marinate for at least 4 hours or up to overnight. The longer, the better for that authentic Golden Corral flavor.
Char Grill, Flat Griddle, or Electric Skillet Method
Spray the cooking surface with high temperature pan spray and preheat to moderately hot. Remove the chicken from the marinade (discard the used marinade) and place on the grill. Cook approximately 6 minutes per side (with lid down if using a char grill) or until the internal temperature reaches 165°F. Transfer chicken to a platter and top with the reserved half of the teriyaki glaze mixture and sliced green onions. Sprinkle with additional Cajun seasoning to taste.
Oven/Broiler Method
Spray a broiling pan with pan spray and preheat oven to 425°F. Place chicken on the pan and bake for 6 minutes. Turn and bake for 6 more minutes. When chicken is almost done, switch to the broiler and broil for 2-3 minutes to brown and glaze the chicken. Internal temperature must reach 165°F. Transfer chicken to a platter and top with the reserved half of the teriyaki glaze mixture and sliced green onions. Sprinkle with additional Cajun seasoning to taste.
One of the recipe's creators, David Foster, originally developed this for a concept called 'Mainstreet Market' in Raleigh, NC back in 1995. The same group that owned the Golden Corral chain of buffet restaurants owned Mainstreet. Bourbon Street Chicken was so popular, the President of Golden Corral asked David to share the recipe with them. It has since become the single most popular meat item on their buffets nationwide!
Glaze vs. Sauce: Teriyaki glaze is thicker and sweeter than regular teriyaki sauce. If you can only find the sauce, use the DIY glaze recipe above to get the right consistency and sweetness level.
Chicken thighs stay juicier than breasts for this recipe, which is why the original calls for them specifically.
Don't skip the liquid smoke - it's what gives this that distinctive smoky-sweet flavor even when you're not using a charcoal grill.
The optional bourbon adds depth, but the recipe works great without it if you're keeping it alcohol-free.
Pairs well with:
Rice, mashed potatoes, or steamed vegetables. At the buffet, this is usually served alongside their famous rolls and whatever else you can pile on your plate.
Recipe contributed by: David Foster (1995), adapted for home cooking