Bourbon BBQ Sauce

Four Roses Bourbon Single BarrelCorey is a legitimate grillmaster. He is a professional at the grill, regardless if it’s charcoal or gas, and has made summer meals even more delicious with his expertise. From Memorial Day to Labor Day, I’m treated to everything from grilled chicken and fall-off-the-bone ribs to salmon, burgers and sausages (although he mostly eats fish/chicken, he doesn’t discriminate on the grill!). So when Four Roses Bourbon contacted me to create a BBQ sauce for National Barbecue Month, I jumped at the chance to make a tasty accompaniment to his fire-grilled meats all summer long.

Four Roses Bourbon BBQ Sauce

It wasn’t an easy feat, but when I found the perfect BBQ sauce, I knew I had to share it with y’all! It was smooth and sweet with the layers of flavor from the maple syrup, brown sugar and the bourbon, yet there’s a bit of a kick in there. And although you combine the bourbon at the beginning of the recipe, you can add a tiny amount at the end.

Bourbon BBQ Sauce Chicken

This is definitely a summertime staple that you can use either while you’re grilling (just brush the barbecue sauce on the meat about 5-8 minutes before it’s done) or afterward as a dipping sauce or condiment. As you can tell, we used chicken thighs but this sauce can pretty much go on anything (we put it on burgers the next day!).

Bourbon BBQ Sauce Chicken on Grill

The bourbon in the sauce is essential for getting all of those flavors. The Four Roses Single Barrel complements all of the other ingredients.

Bourbon BBQ Grilled Chicken with Squash
We had our bourbon BBQ sauce over chicken thighs with a side of grilled squash. It was the perfect Memorial Day weekend dinner!


(Yields about 2 cups; adapted from Epicurious)

  • 1 cup ketchup
  • 1/2 cup Four Roses bourbon
  • 3 tablespoons brown sugar
  • 3 tablespoons maple syrup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon freshly ground black pepper

Combine all ingredients into a saucepan and bring them to boil over medium heat. Then, reduce heat to simmer the sauce for about 10 minutes and stir frequently. The result should reduce to 2 cups. Serve at room temperature. Sauce can be stored in the refrigerator for a couple of weeks.

Disclosure: Four Roses Bourbon provided me with a gift card for groceries and samples to create this post/recipe. However, all of my opinions are my own.



  1. Charlotte Marie says:

    Just stumbled upon your blog again…this looks delicious! Hope you’re doing well, Erica!!

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