Bourbon Ketchup Recipes

BOURBON GLAZE

Steps:

• In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
• Use to baste meat, especially chicken or salmon, while cooking.

BOURBON BBQ SAUCE

Steps:

• Place all the ingredients into a small pot over medium-high heat. Stir well then bring the pot to a boil. Reduce the heat so that it bubbles gently and continue to cook (with the lid off) for 15 minutes, or until the sauce reduces to about 1 ¾ cups.
• Store for up to 2 weeks in your fridge or up to 3 months in your freezer.

BOURBON STREET CHICKEN

Steps:

• I use a large skillet but a good sized pot will work beautifully for this recipe. Remember whatever you use has to hold all of the chicken pieces and the liquid.
• In a large skillet, over medium heat, place oil and wait until it shimmers or a drop of water flicked in it dances.
• Cook your chicken pieces until browned and no longer pink inside. I usually make mine bite sized and find that the easiest to eat and serve. Exact timing will depend on the size of your chicken pieces.
• While chicken is cooking grab a large mixing bowl and combine soy sauce, broth, cider vinegar, ketchup, brown sugar, juice, crushed red pepper flakes or cayenne, ginger and garlic. Stir until everything is dissolved together.
• As soon as your chicken is cooked pour soy mixture into your skillet with your chicken.
• Bring to a good boil.
• Reduce heat and simmer for 20 minutes. You want to reduce the amount of liquid in the skillet or pot with your chicken. We use a lot and love to drizzle it all over rice or as dressing on a salad.
• Usually, I serve the chicken pieces with a slotted spoon to control the amount of liquid that is served but more often than not I don't even need to.
• Serve and enjoy!

THE ULTIMATE BOURBON CHICKEN RECIPE READY IN 30-MINUTES

Steps:

• Cut the chicken breasts into 1" pieces and place in a large bowl.
• To the chicken, add cornstarch, salt, and black pepper and stir to combine.
• In a large skillet, over medium heat, add the oil and once hot, add the chicken to the skillet and cook for 2-3 minutes stirring until the chicken is just browned. The chicken will not be cooked through. Remove the chicken from the skillet.
• In a small bowl, whisk together 1 cup of water and 1 tablespoon cornstarch then add to the waiting skillet.
• The cornstarch slurry, add the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes then stir to combine.
• Bring to a boil over medium-high heat then add the chicken back to the skillet.
• Reduce the heat to medium-low, and simmer for 10-15 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
• Serve over rice with a sprinkle of sesame seeds and green onions.

BOURBON CHICKEN RECIPE

Steps:

• Trim any fat off of the chicken and cut the chicken breasts into 1-inch pieces. In a medium bowl, mix together 4 tablespoons of the corn starch with the salt and pepper; add the chicken and toss well to completely coat.
• In a large skillet or pot, heat half of the oil over medium-high heat. Once the oil is hot, add half of the chicken pieces and cook on one side without stirring for 3 minutes. Turn each piece of chicken and cook for an additional 3 minutes.
• Remove the cooked chicken from the skillet and set aside. Add the remaining half of the oil to the skillet, then add the remaining pieces of uncooked chicken. Cook the chicken on one side without stirring for 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
• Add the minced garlic to the skillet and sauté for 20-30 seconds until fragrant. To the skillet at the water, soy sauce, apple juice, chicken broth, ketchup, bourbon, vinegar, brown sugar, ground ginger, onion powder, and red pepper flakes. Stir well and bring the mixture to a boil over medium-high heat.
• Reduce the heat to low and add the chicken to the sauce. Simmer for 10-15 minutes until the sauce is reduced by half.
• Mix the remaining 1 tablespoon of corn starch with 1-2 tablespoons of water, then stir into the sauce to thicken (optional).
• Serve the bourbon chicken hot over steamed rice.

WHISKEY BBQ KETCHUP

Steps:

• Add all ingredients to a small saucepan over medium heat and whisk to combine.
• Cook until bubbly - about 5 minutes. Then reduce heat to low and continue cooking for 15 more minutes to allow the flavors to develop.
• Taste and adjust seasonings as needed, adding more whiskey for a more boozy flavor, brown sugar for added sweetness, vinegar for more tang, and liquid smoke extra smokiness.
• Transfer to a jar and let cool before putting lid on. Will keep in the fridge for at least 2-3 weeks (probably longer).
• Perfect with our Crispy Baked Matchstick Garlic Fries!

MAPLE BOURBON BARBECUE SAUCE

Steps:

• Add all ingredients except for the whiskey to a large saucepan. Whisk to combine and heat over medium. Bring to a full (but controlled) boil. Reduce the heat and allow sauce to simmer, stirring occasionally, for 20 to 30 minutes, until thick.
• Add the whiskey and continue cooking another 5 minutes.
• Remove saucepan from heat and allow it to cool. The sauce will continue to thicken as it cools. Transfer sauce to a sealable container and refrigerate until ready to use. Sauce will keep for up to 3 weeks.
• Use as a meat marinade or for drizzling on all the foods ever.

BOURBON KETCHUP

Steps:

• Heat a large enough pot with just enough oil to coat the bottom. When hot, add in the onions, garlic, and jalapenos. Saute over med-high heat for about 5 minutes, until onions are translucent. Garlic should NOT burn. Add the bourbon. Cook, stirring frequently, until most of the liquid has evaporated. Add the chili powder, paprika, cinnamon, and tomato paste. Stir until incorporated. Add brown sugar, apple cider vinegar. Cook for another couple of minutes until bubbly and sugar has liquified. Add the canned tomatoes (that you have pureed/blended). Bring to a boil, then simmer for an hour uncovered, stirring frequently, until very, very thick. Let ketchup cook, blend, then pass through a strainer or ricer into a bowl. It should be a very smooth ketchup.

BOURBON AND BROWN SUGAR BARBECUE SAUCE

Steps:

• Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.

MAPLE-BOURBON KETCHUP

Steps:

• Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
• Make the ketchup: Wrap peppercorns, cardamom and coriander in cheesecloth or place in a tea infuser and add to tomatoes. Bring tomato puree, syrup, bourbon and salt to a boil. Reduce heat and simmer for about 30 minutes, stirring frequently to avoid scorching, until it darkens, thickens and is reduced by about a third. Add vinegar and fish sauce, and stir to combine. Remove the spice sachet, and remove sauce from heat.
• Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the ketchup in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the ketchup into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
• Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1" water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
• Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
• Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

BAKED PEACH-BOURBON BBQ CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ketchup, brown sugar, bourbon, peach preserves, vinegar, Worcestershire sauce, mustard, steak seasoning, and liquid smoke flavoring in a saucepan over medium high heat. Bring to a boil and simmer for 5 minutes. Reserve half the sauce for later use.
• Place chicken on a sheet pan or broiling tray and brush sauce onto the chicken with a basting brush.
• Bake chicken in the preheated oven for 15 minutes, then flip chicken breasts over and baste with reserved sauce.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
• Broil chicken and continue to baste and flip the chicken every 3 minutes until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).