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This sweet and spicy bourbon glaze adds a unique umami component to grilled meats, fish, and shellfish that will wow you into adding it to your recipe collection.
You’ll definitely want to try this sauce on everything grilled–whether it’s on these oven baked ribs or these smoked pulled pork sandwiches!
Why This Recipe Works
- Quick and Easy: The glaze comes together in just 15 minutes!
- Make-Ahead Friendly: This keeps in the fridge for up to a week, and is ready to use anytime.
- Versatile Flavor Bomb: This glaze goes beyond chicken and fish. It adds a unique sweet, salty, and savory umami punch to any meat or grilled veggie.
- One Pan Wonder: This recipe requires minimal cookware, making it a breeze to prepare and clean up.
Ingredients
This sweet and spicy bourbon sauce delivers a unique blend of sweet, savory, and spicy notes with mostly basic pantry ingredients. Here’s a few of the ingredients you need to get cooking!
- Bourbon Whiskey: Spicy, oaky with notes of vanilla, caramel, and sometimes fruit – depending on the type. As the sauce reduces on the stove, the whiskey in it takes on the olfactory nuances of whatever wood it was casked in, which makes the flavors very interesting!
- Whole Grain Dijon Mustard: This type of mustard is similar to regular Dijon mustard, but with a coarser texture and milder heat due to the mustard seeds. Both types of Dijon add a great tang and flavor.
- Worcestershire Sauce: This savory, umami-rich sauce with hints of soy sauce, vinegar, anchovies, and tamarind brings a great undertone to the sauce.
- Honey: This sweetener pairs perfectly with the other ingredients and is easy to dissolve.
- Crushed Red Pepper Flakes: Tweak the amount of red pepper flakes to your taste. Add more for more spice!
See recipe card for full information on ingredients and quantities.
Variations
- Deeper richer flavor: Swap the honey for molasses or real maple syrup for a more intense sweetness.
- Smoky infusion: Add smoked red chilies while the sauce simmers for a touch of smoke.
- Boozy variations: Experiment with rum, cognac, or even a dark beer instead of bourbon for a unique glaze.
How to Make Sticky Bourbon Sauce
Gather the ingredients for the sticky bourbon sauce.
- Add all ingredients to a small saucepan and set it over medium heat. Bring it to a medium simmer, whisking frequently until the sugar has dissolved (about 3-5 minutes). (images 1-2)
- Gently simmer the glaze until it has reduced by half, about 12 to 15 minutes. Whisk is occasionally and watch it closely so it doesn’t burn. (images 3-4)
- Cool for at least 15 minutes before using to let it thicken into a glorious, sticky glaze that coats the back of a spoon, but it still pourable. Enjoy it on your favorite barbecued meats or even grilled veggies! (images 5-6)
Recipe FAQs
This sauce is made from a simple medley of bourbon, honey, brown sugar, mustard, vinegar, and spices. It’s simmered gently and allowed to cool briefly for it to thicken, and then it’s ready to use and enjoy!
You don’t necessarily need a top-shelf bourbon, but a mid-range option offers more complex flavors. Whatever cask the bourbon was aged in will bring unique flavors to the sauce as it simmers.
The ideal consistency is thick and syrupy, allowing it to coat the food well.
This sauce is versatile and can be used on tofu, vegetables, or even spiral-baked ham. It’s KILLER as a dipping sauce for chicken fingers!
Store in a sealed jar in the fridge for up to a week – perfect for whipping up a quick and flavorful weeknight dinner.
Serving Spicy Bourbon Sauce
This glaze is a total chameleon! Brush it on grilled shrimp, chicken, salmon, sausages, or pork tenderloin, or try it on grilled veggies like asparagus or onions. You can use it for basting or dipping sauce, or as a substitute for jams or barbecue sauce in other recipes. I love it on Grilled Chicken Drumsticks, Oven-Baked Ribs, and for dipping this Baked Chicken Sandwich!
Looking for drink pairings? This sauce goes down easy with a variety of drinks, such as beer (crisp pilsner or a smoky porter) or wine (juicy Zinfandel or bold Malbec). An Apricot Bourbon Fizz is always a classic choice.
Expert Tips
- Mustard Magic: The combination of Dijon and whole-grain mustard adds depth and a touch of heat. Feel free to adjust the ratio for a stronger or milder mustard flavor.
- Spice Control: Start with a small amount of red pepper flakes and taste as you go. You can always add more heat, but you can’t take it away!
- Glaze Consistency: Aim for a thick, syrupy consistency for optimal coating on your protein. If the glaze seems too thin, simmer it for a few additional minutes.
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Sweet & Spicy Bourbon Glaze
Ingredients
- ¾ cup bourbon whiskey
- ⅔ cup light brown sugar
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 1 tablespoon minced ginger
- 1 teaspoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper flakes, or 1/2 teaspoon if more heat is desired
Instructions
- Pour all the sauce ingredients into a small saucepan set over medium heat. Bring to a gentle simmer, whisking frequently until the brown sugar and honey is dissolved.
- Continue to gently simmer the glaze, without whisking, until it has reduced by half; about 12 to 15 minutes.
- Cool for at least 15 minutes before using to allow it to thicken. Serve with your favorite grilled meats and veggies.
Notes
- Any bourbon works in this recipe. As it reduces on the stove, it takes on the olfactory nuances of whatever wood it was casked in, which could include woody, smoky, buttery, or fruity.
- Pour leftover sauce into a jar with a tight-fitting lid and refrigerate up to 7 days. Use a water bath canning method to preserve it for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this Bourbon Glace recipe. I made it for my chicken and it was just perfect. My family wanted more, so I saved the recipe for later use. Thank you so much x
Greta, please, please do save it, as it is great on everything from vegetables to chicken to fish! I am so glad you enjoyed! x – Jenny
Made this bourbon glaze recipe to use on grilled chicken thighs and they taste so delicious! Will try to use it on tofu next time for some vegan option for my husband. Thanks for this recipe!
Vivienne, do you know I have never tried this on tofu, but now that I’ve read this, I am thinking firm tofu, and in my grill pan. Oh gosh, YES! GREAT IDEA, Vivienne! Jenny
Oh, wow. Where has this been all my life? I want to use this glaze on everything now. I can’t wait to make this for my brother! I know he’s going to love it as much as we did. Thanks for the tip on starting off with only 1/4 tsp pepper flakes! It was the perfect amount for us, and I feel like any more would have been too spicy.
Brianna, if you grill during warmer months, try this on everything from asparagus to shrimp to chicken thighs! I promise it does NOT DISAPPOINT. x – Jenny
Wozza!!!
I made this to go on some salmon fillets and my husband said they were better than anything he had eaten in any restaurant ever. I used my pastry brush to coat the salmon and then broiled it until the glaze was all sticky on top. It was so tasty. I felt like a proper chef (giggle!)
I cannot wait to try this on ribs like you suggest.
I used dijon mustard but I think I’ll by some wholegrain mustard and try that on some chicken breasts maybe.
THANK YOU SO MUCH 🙂
Ava, thank you for this kind, kind compliment. I will take it! If you enjoy shrimp on the grill, trust me….this sauce is KILLER on grilled shrimp 😉 Jenny
Yummy! Basted my Xmas ham with this and it was a winner! 🏆
Jason, you have discovered one of one hundred delicious reasons to bust this recipe out! Ham is a top contender but come back when grill season begins and glaze some salmon or pork chops with this sauce. You will NOT be disappointed! Happy New Year, Jason, and thank you!!! Jenny
This is, by far, the best bourbon glaze I have ever tasted❣️. Thank you so much for sharing.
Carrie, I am so glad you enjoyed it! 🙂 x – Jenny
I absolutely love this sauce! Used it on salmon and it was delicious. Cant wait to try it on a blue cheese burger!
Do you think it could be canned? I would love to gift it.
Tracy, now you’re thinking outside the box, and I LOVE IT! Salmon, ham, chicken, grilled shellfish…the list is long! But that blue cheese burger? KILLER! Baked beans? KILLER! Homemade bacon or onion jam? KILLER! I’m thrilled you’re thinking creatively with this. Yes, it’s possible to can, though I have not done it myself. In order for me to advise on the hot water bath, I’d need to run through a method first. If you have ideas, bring ’em on so me and others may learn from you 🙂 xo – Jenny
This looks really exciting, but how long can you store this glaze and can you double the recipe??
Scott, this glaze recipe can easily be doubled – just hover over the ‘amount’ in the recipe card to increase or decrease the yield. The card will calculate the correct measurements. You can make this sauce up to 5 days in advance. Just store it in an airtight container, then reheat on the stove over low heat. It actually gets better if made ahead and allowed to marry in my opinion. I made my baked beans today ahead of Thanksgiving. I use this glaze strictly for my beans which will be soooo flavorful and viscous when I reheat on Thursday! Let me know if you try the glaze – I’d love to hear how you enjoy it! Jenny
Is this good on burgers?
Nancy, I’d be lying if I told you I’d had this sauce on a burger…but I’d also be lying if I told you I didn’t think it’d be AMAZING! Only because we are talking burgers, and if you like Roquefort or a veiny Bleu cheese, this glaze and that cheese would honeymoon if coupled on burgers. If you end up trying the sauce, let it cool slightly to thicken.You’d want it thicker on a handheld like a burger. Let me know how you enjoy it!! X – Jenny
Wonderful sticky bourbon sauce. I used it on grilled chicken wings and it was better than the sauce I had previously purchased.
Carol, isn’t it also great to be able to say that you ‘whipped it up’ knowing EXACTLY what was in it? Or perhaps more importantly, what was NOT in it. Thank you, Carol, for making a return visit to leave this sweet comment! 🙂 Jenny