Anyone have a fave "bourbon chicken" glaze or sauce recipe?

[zwiller]

My understanding is that there is NOT actually bourbon in it but is called such as the dish originated on Bourbon Street. No idea. I can tell you there are number of food vendors that sell it at fairs/etc here and it's kinda big deal. Seems like it's a spin on teriyaki. Any help appreciated.

 

[Kevin DeShazo]

This is the recipe I follow and yes it does have bourbon in it. Add a bit of crushed red pepper for lil added something

https://pin.it/7IMnQi0hn

 

[chopsaw]

I don't call it " Bourbon chicken " , but I do a glaze for chicken that's Bourbon , brown sugar , and apricot preserves . Probably not the same dish , but it's fantastic .
I use boneless thighs , and marinate in Andria's steak sauce overnight . Then grill and baste . No skin .

 

[cptnding]

I don't call it " Bourbon chicken " , but I do a glaze for chicken that's Bourbon , brown sugar , and apricot preserves . Probably not the same dish , but it's fantastic .
I use boneless thighs , and marinate in Andria's steak sauce overnight . Then grill and baste . No skin .

That sounds interesting chopsaw . Just those 3 ingredients? What ratios are you using?
We eat a lot of boneless thighs.

 

[chopsaw]

. Just those 3 ingredients? What ratios are you using?

I do it all by taste . I always start with the bourbon and scald it off in the pan to get rid of the alcohol .
Then lower the heat and do the brown sugar and whatever jam or preserves you you like by taste . If it gets to thin I add more brown sugar , and adjust for taste .

I'm keeping a volume for the cook in mind for the amounts .
I could guess equal amounts to start , then adjust the taste . Just scald that bourbon off first .
If you have a gas burner , add the booze off the flame .

 

[chopsaw]

cptnding
Here's a thread I did on a double smoked loin . Not a bunch of info , but maybe something you can use . Looks like I also added BBQ sauce to it . Probably SBR's . I do remember the sauce was fantastic .

Double smoked Loin ham .

Posted a thread the other day about double smoking a loin , and made a BBQ ham sandwich from it . Came out really good , so drove to the bottom of the freezer and found another one . Was home alone yesterday , so did this for my supper . Used apple pellets with the tube , in the mailbox of the...

www.smokingmeatforums.com

 

[zwiller]

Thanks gents. I started to remember... Bourbon chicken took off when TGI Fridays started running their Jack Daniels stuff. I think the 90s. (like when I used to go there LOL) They stopped making it. I would say 5-10 years ago some guy started running it on the fair circuit and it took off, at least here. Slowly getting more ideas and liking this one.

https://www.food.com/recipe/tgi-fridays-original-jack-daniels-sauce-179488

 

[chopsaw]

TGI Fridays

I remember that now , and you're probably right . I used to get the rib tips or riblets , whish ever it was . Good stuff . That sauce I listed above is pretty close to what I remember from them .

 

[zwiller]

I think it;s basically a a riff on teriyaki. Yours glaze sounds fantastic but the Andrias is the key to that run. There's some kinda of magic with beef base/soy/whiskey and the sweet.

 

[chef k-dude]

I just stumbled across an old recipe for chicken and broccoli with brown bourbon sauce. My old recipes tick me off. No notes and relies on inherent cooking skills for instructions. Totally not who I am today. I am trying to develop repetitive accuracy, even though I'm pretty good at eyeballing it.

I would be a little embarrassed to share what I have as of now. I'm planning to do a new run fairly soon and MAKE FREAKING NOTES so I can refine it accurately. If I like it, I'll share it eventually. My base recipe doesn't use nearly as much sugar/brown sugar as many others. That TGI Friday's recipe looks like type 2 diabetes waiting to happen!