Delicious Bourbon Chicken Glaze

"Similar to Subway's sweet and spicy glaze. Tastes wonderful on chicken (personally I like to melt some American cheese on top and make a sandwich). I'm sure it would go well with pork or any other white meat also... enjoy! Todd Wilbur- TSR recipe * consider if mixture ends up too acidic add some extra sugar and vice versa if its too sugary add an extra half to whole tablespoon of vinegar"
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Michelle_My_Belle photo by Michelle_My_Belle
photo by Michelle_My_Belle photo by Michelle_My_Belle
Ready In:
1 1/2 cups




  • Whisk together water sugar and cornstarch in a saucepan until mixed well.
  • Add Worcestershire, soy sauce, ketchup; mix well.
  • Add salt, garlic powder, onion powder, cayenne pepper, black pepper, cumin and sage.
  • Bring mixture to a boil over medium heat.
  • Reduce heat and simmer for two minutes or until thick (Make sure its rather thick -will thin down when adding final ingredients).
  • Remove from heat and let cool.
  • Stir in vinegar and lemon juice.
  • Let mixture cool in fridge for about an hour or longer to let the spices blend (a little less is ok if pressed for time).

Questions & Replies

  1. Where's the bourbon in the recipe?
  2. Ruby Tuesday's makes a delicious "Bourbon Chicken". Is it just blackened chicken with a sauce over it? Seems to be blackened WITH the sauce.
  3. It does not seem to have any bourbon? Does it need it?


  1. This glaze was delicious! I didn't add any extra vinegar or sugar at all. :D It was super simple to make and I had all the ingredients for it, too. :D Thanks, Michelle!
  2. I made an account with this site just so I could share how much love my partner and I have for this sauce. I poured it over chicken breast to bake and it came out as my partner's "new favorite chicken". I didn't have sage on hand, but I added Thyme instead and it was still as good as everyone else has said. We are adding this to our cookbook so we can make more things with this sauce.
  3. I never let it cool - and used it hot and fresh. I liked it a lot... and my husband raved over it! That's saying something, as he is almost never impressed.
  4. This is a really good sauce but to me it tastes more like a teriyaki sauce than a bourbon sauce. None-the-less it is a very good sauce. Thanks for posting!
  5. OMG!!! I made this glaze and put it in the crockpot over some grilled chicken tenders for my step-son's graduation party yesterday and they were delicious. They were gone before the party was half over. Made exactly as the recipe states and I personally wouldn't change a thing!! Many asked for the recipe!! This will be a keeper!! I think it would be great drizzled over grilled shrimp as well! Thanks for the recipe!!


  1. This was definitely a keeper, so delish! Sorry I don't have a camera! I made this exactly as stated (no adding more vinegar or sugar.) The only difference was using Sucanat instead of white sugar. So easy and quick to make. We poured it over a cut up chicken. This would taste really great on skinless/boneless breast. The skin was not quite done on ours (which we usu. have a problem with!)


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