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A Sweet, Sticky, Spicy Bourbon Glaze adds a unique sweet-salty-savory ‘Umami’ component to grilled meats, fish, and shellfish that will WOW you into adding it to your arsenal of recipes. This is a kickin’ condiment for everything grilled!
This sweet, sticky, and slightly spicy glaze is a versatile flavor bomb that elevates everything from grilled proteins and veggies to oven-baked dishes. Made with brown sugar, tangy Dijon and whole grain mustard, fiery ginger, and of course, bourbon, it delivers a unique blend of sweet, savory, and spicy notes. Garlic adds another layer of complexity, while red pepper flakes allow you to customize the heat level.
Earmark this crazy-delicious bourbon glaze for everything, as it’s perfect for summer cooking. It’s fantastic on chicken, fish, steaks, vegetables, and even ribs. You can use it as a basting sauce or a dipping sauce. It’s so versatile that it can even replace jams or barbecue sauce in other recipes.
And besides the hot, hot temperatures, it’s summer. My time is better spent with a cocktail in-hand, poolside, than with an apron on. I want ‘dinner party quality, with everyday easy’ dishes that look beautiful and taste AMAZING. A Sweet, Sticky, Spicy Bourbon Glaze is my go-to fabulous finishing sauce for…well, everything. I love it on Grilled Chicken Drumsticks, Oven-Baked Ribs, and for dipping this Baked Chicken Sandwich!
Why You’ll Love This Recipe
Quick and Easy – The glaze comes together in just 15 minutes on the stovetop, making it a perfect weeknight meal solution.
Make-ahead friendly – Whisk the ingredients together and simmer. The glaze thickens further after removing from the heat, allowing you to make it in advance for even faster meals.
Versatile Flavor Bomb – This glaze goes beyond chicken and fish. It adds a unique sweet, salty, and savory ‘umami’ punch to everyday proteins like grilled or smoked tomahawk chops, pork tenderloins, and even spiral-baked ham.
One Pan Wonder – Simplify cleanup! This recipe requires minimal cookware, making it a breeze to prepare and clean up after.
Ingredients for Sticky Bourbon Glaze
The basics of bourbon are as follows: any bourbon will work here, no need to break the bank 😉
- Bourbon Whiskey – Spicy, oaky with notes of vanilla, caramel, and sometimes fruit – depending on the type. As it reduces on the stove, it takes on the olfactory nuances of whatever wood it was casked in which makes things VERY INTERESTING!
- Dark Brown sugar – Deep, rich sweetness with a hint of molasses.
- Dijon mustard – Sharp, tangy, and pungent with a horseradish-like bite.
- Whole grain Dijon mustard – Similar to Dijon mustard but with a coarser texture and milder heat – due to the mustard seeds.
- Worcestershire sauce – Savory, umami-rich with hints of soy sauce, vinegar, anchovies, and tamarind.
- Honey – Floral sweetness with a slight buttery flavor.
- Minced ginger – Pungent, spicy, and slightly sweet with a citrusy aroma.
- Apple cider vinegar – Tangy with a sharp acidity and a hint of apple flavor.
- Minced garlic – Sharp, pungent, and garlicky with a mellowing sweetness – when cooked.
- Crushed red pepper flakes – Hot, spicy with varying degrees of heat. Does dissipate slightly during the reducing process.
Substitutions and Variations
- Deeper richer flavor – Swap the honey for molasses or real maple syrup for a more intense sweetness.
- Smoky infusion – Add smoked red chilis 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.
Step By Step Instructions
The initial taste is pure brown sugar bliss, but don’t be fooled – the red pepper flakes sneak in a pleasant surprise. The beauty of this recipe? It’s a one-pan wonder, ready to coat your food just 15 minutes post-assembly.
Tip: Make A Double Batch
Store it in the refrigerator for up to a week – you’re welcome!
Step 1. Add all ingredients to a small saucepan. Have a whisk at the ready. Set the saucepan over medium heat, and simmer the mixture, whisking frequently until the sugar has dissolved, anywhere from 3 to 5 minutes. You don’t want to boil the mixture, but you do want a medium simmer.
Step 2. Continue to gently simmer the glaze, whisking occasionally, until it has reduced by half, 12 to 15 minutes. Monitor your temperature – you want the liquid to reduce but you don’t want it to burn.
Step 3. Cool for at least 15 minutes before using. This rest after cooking is crucial. This lets the sauce thicken into a glorious, sticky glaze that clings beautifully to your food. Picture that perfect caramelized “bark” on your grilled salmon or chicken – this sauce is the secret weapon behind it! The sauce will thicken upon standing to where it will coat a spoon, be viscous, yet remain pourable.
How to Use Sweet Bourbon Glaze
This glaze is a total chameleon! Brush it on grilled shrimp, chicken, salmon, or pork tenderloin to wake up the otherwise mundane. It’s also fantastic on grilled veggies like asparagus or onions and adds a fiery punch to sausages and brats.
Pairings – This sauce goes down easy with a variety of drinks.
- Beer lovers can grab a crisp pilsner or a smoky porter.
- Wine drinkers, opt for a juicy Zinfandel or a bold Malbec.
- An Apricot Bourbon Fizz is always a classic choice.
Storage Instructions
Store in a sealed jar in the fridge for up to a week – perfect for whipping up a quick and flavorful weeknight dinner.
Jenny’s Pro 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.
Recipe FAQs
You don’t necessarily need a top-shelf bourbon, but a mid-range option offers more complex flavors.
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!
Viral Sauces You Kinda Have to Try!
A Sweet, Sticky, Spicy Bourbon Glaze
Equipment
Ingredients
- ¾ cup Bourbon
- ⅔ cup light brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon minced ginger
- 1 teaspoon apple cider vinegar
- 1 teaspoon Kosher salt
- 1 clove garlic, finely minced
- ¼ to ½ teaspoon **crushed red pepper flakes, **Remember that you can easily add but you cannot take away! Begin with 1/4 teaspoon, taste, and add as needed as the sauce reduces.
Instructions
- In a small saucepan over medium heat, combine the bourbon, brown sugar, Worcestershire sauce, honey, Dijon mustard, ginger, vinegar, garlic, crushed red pepper flakes, and 1 teaspoon Kosher salt.¾ cup Bourbon, ⅔ cup light brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, 1 ½ tablespoons Worcestershire sauce, 1 tablespoon honey, 1 tablespoon minced ginger, 1 teaspoon apple cider vinegar, 1 teaspoon Kosher salt, 1 clove garlic, finely minced, ¼ to ½ teaspoon **crushed red pepper flakes
- Simmer the mixture, whisking frequently until the sugar has dissolved.
- Continue to gently simmer the glaze, without whisking, until it has reduced by half, 12 to 15 minutes.
- Cool for at least 15 minutes before using. Sauce will thicken upon standing.
Notes
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