Bourbon teriyaki sauce is my weeknight SOS when dinner needs help fast. A splash of bourbon adds a subtle Southern touch and warm caramel flavor that makes chicken, salmon, or even a simple rice bowl taste delicious. Simmer a quick batch, brush it on at the end, or drizzle over bowls and call it done!
Traditional teriyaki sauce is one of my favorite ways to add flavor to protein. It's so easy to whip up on a weeknight that you'll skip the bottled stuff with confidence. This version gets a little Southern touch from a splash of bourbon from my husband's liquor stash!
Fun fact: all bourbon is whiskey but not all whiskey is bourbon because it has specific requirements to make it one. Kinda wild, right?
Love sweet-savory sauces? Try my easy peach bbq sauce , raspberry balsamic glaze, or cranberry bbq sauce next for more quick homemade options.
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Why You'll Love This Recipe
- Quick to make: Simmer it in about 10 minutes and you're ready to glaze, marinate, or drizzle!
- Beginner friendly: You'll be surprised how easy it is to make your own teriyaki bourbon sauce. With simple pantry staples, you'll nail this sauce recipe every time!
- Endless ways to use: Brush on salmon or chicken, toss with meatballs, glaze wings, or drizzle over rice and veggie bowls for easy weeknight wins.
Hosting friends for game day? Make bourbon teriyaki chicken sliders and serve extra sauce for dipping.
Ingredients
Add these simple pantry staples to your shopping cart and you're set!
- Soy sauce: Go with low-sodium to keep salt in check. Tamari works if you need it gluten-free.
- Brown sugar: This adds just the right amount of sweetness. Honey or sorghum syrup both work if you want a deeper flavor.
- Rice vinegar: Keeps the sauce bright and balanced. Mirin with a touch of sugar can work in a pinch too.
- Ginger paste: Adds fresh zest without chopping. Grated fresh ginger works too if you want a little more bite.
- Bourbon: Aged bourbon brings warm caramel-vanilla notes with a Southern feel. I used Woodford Reserve, but feel free to use your favorite bourbon whiskey.
- Sesame oil: A little goes a long way, so make sure to not over do it!
- Cornstarch: Make a quick slurry with cold water and whisk it in at a gentle simmer for that perfect, thick finish.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Here are a few simple swaps to fit your sauce needs!
- Make it non-alcoholic by swapping bourbon for apple juice and finishing with a tiny splash of bourbon extract off the heat for aroma.
- Swap 2 to 3 tablespoons of the brown sugar for pineapple juice for a fruity, tropical twist.
- Stir in a pinch of smoked paprika or a drop of liquid smoke for a smoky kick that pairs well with grilled meats.
- Add a dash of hot sauce or red pepper flakes for a spicy kick that doesn't overpower the sweet sauce too much.
How to Make Bourbon Teriyaki Sauce Recipe
Follow these quick steps to make a delicious, sticky sweet sauce.
Step 1: Add soy sauce, brown sugar, rice vinegar, ginger paste, bourbon, garlic, and sesame oil to a small saucepan. Whisk to combine.
Step 2: Bring to a gentle simmer over medium heat for 1 to 2 minutes, stirring now and then, until sugar is dissolved.
Step 3: Mix cornstarch with the cold water in a small bowl. Whisk the slurry into the simmering sauce and cook for about 5 minutes until the sauce has thickened (it should coat a spoon).
Step 4: Remove from heat and use as needed or store for later use.
Tips For the Best Bourbon Teriyaki Sauce
Use these tips to nail your sauce every time.
- If the sauce feels thin, keep it at a gentle simmer uncovered for a few more minutes, or whisk in additional slurry (start with 1 teaspoon cornstarch with 1 teaspoon cold water).
- If it tastes too sweet, add a small splash of rice vinegar or a squeeze of lime to balance it back out.
- Always use a clean spoon for scooping and store any sauce that touches raw meat separately or discard it.
3 Ways to Use Teriyaki Sauce
Honestly, the ways to use this sauce are limitless, but here are a few to get you started!
- Marinade: Let the sauce cool first, then use about ½ cup per pound of protein. Marinate chicken 30 to 120 minutes and salmon or shrimp 15 to 45 minutes, pat dry before cooking, and discard any used marinade (save clean sauce for serving).
- Brush-on glaze: For a sticky shine, thicken with a quick slurry and brush on during the last 5 to 10 minutes of baking, grilling, or air frying so the sugars don't burn. Let the teriyaki glaze set for a couple minutes before serving.
- Finishing drizzle: Warm a little sauce and spoon over cooked proteins, grain bowls, or roasted veggies. If it's very thick, whisk in a splash of water to loosen.
Storage
Cool it, stash it, and reheat it right with the quick storage steps below.
- Refrigerate: Let the sauce cool completely, then pour into a clean jar and refrigerate for up to 1 week.
- Reheat: Warm gently over low heat and whisk in a splash of water to loosen. If you used cornstarch, keep it just below a simmer so it stays smooth.
- Freeze: Portion into 1 to 2 tablespoon cubes in a silicone tray and freeze for up to 2 months. When ready to use, thaw cubes overnight or defrost briefly in the microwave. Then you can rewarm on low and whisk until smooth.
FAQ
Chicken thighs, salmon, shrimp, steak skewers, and meatballs all love this sauce. It's also delicious on tofu and veggie bowls.
You can! Cook your veggies and protein first, then add the sauce during the last 1 to 2 minutes so it coats and turns sticky without over-reducing.
Use about ½ cup per pound for marinating and plan on ¼ cup per pound for brushing on as a glaze or finishing drizzle.
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Thank you!
Jessie
Bourbon Teriyaki Sauce
Ingredients
- ½ cup low sodium soy sauce
- ⅓ cup brown sugar
- 2 tablespoon rice vinegar
- 2 tablespoon bourbon
- ¾ teaspoon sesame oil
- 2 teaspoon ginger paste
- 2 teaspoon minced garlic
- 1 tablespoon corn starch
- 2 tablespoon water
Instructions
- Add soy sauce, brown sugar, rice vinegar, bourbon, sesame oil, ginger paste, and garlic to a small saucepan. Whisk to combine.
- Bring to a gentle simmer over medium heat for 1 to 2 minutes, stirring now and then, until sugar is dissolved.
- Mix the cornstarch with the cold water in a small bowl. Whisk the slurry into the simmering sauce and cook for about 5 minutes until the sauce has thickened (it should coat a spoon).
- Remove from heat and use as needed or store for later use.
Notes
- This recipe makes about 1 cup of teriyaki sauce.
- For a non-alcoholic version, replace bourbon with apple juice and stir in ¼ teaspoon bourbon extract off the heat.
- Storage: Refrigerate up to 1 week or freeze up to 2 months. Rewarm gently and whisk in a teaspoon of water if very thick.
- Brush on salmon, glaze chicken thighs, toss with meatballs, or drizzle over rice bowls with steamed veggies.
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