Bourbon Glaze Recipe for Grilling

A bourbon glaze is the perfect sweet and smoky topping for grilled meats, adding a delicious caramelized finish to your dish. Whether you’re grilling steaks, chicken, pork, or veggies on the Arteflame grill, this glaze will elevate the flavor with a rich, tangy bourbon essence. It’s easy to make directly on the flat cooktop, and it thickens to a glossy, mouthwatering consistency.

Ingredients

1/2 cup bourbon
1/3 cup brown sugar
1/4 cup honey
1/4 cup soy sauce
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
1 tablespoon unsalted butter

Instructions

1. Fire Up the Arteflame Grill

Start by prepping your grill. Soak three paper napkins in vegetable oil, place them in the center, and stack firewood on top. Light the grill and let it burn for 20 minutes until you have a hot, even heat source.

2. Sauté Garlic

Once the grill is heated, place a small pan on the cooler outer edge of the Arteflame cooktop. Melt the butter, then add the minced garlic. Sauté for about 2-3 minutes until fragrant, being careful not to burn it.

3. Combine Ingredients

Add the bourbon to the pan and let it simmer for about 2 minutes to cook off some of the alcohol, stirring occasionally. Next, add the brown sugar, honey, soy sauce, Dijon mustard, apple cider vinegar, Worcestershire sauce, black pepper, and smoked paprika. Stir everything together until the sugar is dissolved and the glaze is smooth.

4. Simmer the Glaze

Move the pan to a slightly warmer section of the grill to allow the glaze to simmer. Let it cook for about 10-12 minutes, stirring occasionally, until it reduces and thickens into a glossy, syrupy texture. The longer it simmers, the thicker the glaze becomes.

5. Taste and Adjust

Once the glaze is thickened, taste and adjust seasoning if needed. You can add a little more honey for sweetness, extra vinegar for tang, or more black pepper for spice. If it gets too thick, add a splash of bourbon or water to loosen it.

6. Apply to Grilled Meats

Brush the bourbon glaze onto your grilled meats during the final minutes of cooking. The heat from the grill will help the glaze caramelize, adding a sticky, flavorful coating. Serve any extra glaze on the side as a dipping sauce.

Tips

Timing the glaze: Since the glaze has sugar, it can burn quickly if applied too early. Brush it onto your meats in the last 5-7 minutes of grilling.
Consistency: If the glaze thickens too much while cooling, simply warm it back up on the grill, or add a little water or bourbon to thin it out.

Conclusion

This bourbon glaze is a simple, yet impactful way to enhance your grilled dishes with sweet, tangy, and smoky flavors. It pairs beautifully with steaks, chicken, pork, and even vegetables. Enjoy the rich caramelization that adds depth to every bite, making your next Arteflame grilling session even more delicious.

Recipe Variations

Maple Bourbon Glaze: Swap honey for maple syrup for a deep, rich flavor.
Spicy Bourbon Glaze: Add 1 tablespoon of sriracha or hot sauce for a spicy twist.
Citrus Bourbon Glaze: Add the juice and zest of one orange to give it a fresh citrus punch.
Herb Bourbon Glaze: Mix in 1 tablespoon of fresh thyme or rosemary for an herby aroma.
Ginger Bourbon Glaze: Add 1 tablespoon of grated fresh ginger for a sweet-spicy kick.