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Maple-Bourbon Glaze (for grilled chicken)

Yield: Yields about 2/3 cup; enough for 1 chicken.

Brush this glaze on the chicken during the last 10 minutes of cooking. Coat one side, cook for 5 minutes, flip, brush the other side, cook another 5 minutes, and flip once more to heat the glaze. You can use any classic barbecue sauce the same way.


  • 2/3 cup fresh orange juice
  • 1/3 cup pure maple syrup, preferably grade B
  • 2 Tbs. bourbon
  • 2 Tbs. light brown sugar
  • 1 Tbs. Dijon mustard
  • 2 Tbs. soy sauce
  • Pinch cayenne

Nutritional Information

  • Nutritional Sample Size per Tbs
  • Calories (kcal) : 50
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 210
  • Carbohydrates (g): 11
  • Fiber (g): 0
  • Protein (g): 0


  • Combine the ingredients in a small saucepan over medium heat, whisking to combine. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by about one-third, about 10 minutes. Let cool.
  • This glaze can be made ahead and kept refrigerated for days.


Rate or Review


  • LArcher | 05/23/2015

    Agree with the previous viewer it does take 1/2 hour to reduce at least. But, my company thought it was worth the wait. I made some chicken legs with this sauce and some with the Chipotle lime sauce and all of the chicken with the Maple-Bourbon Glaze disappeared. I love the Chipotle lime sauce too! I did brine the chicken before putting the sauce on. Definitely will do this recipe again!

  • Heidi67 | 12/17/2013

    This is a tasty and easy to make. It's also good on salmon, but it takes about 1/2 hour got the sauce to reduce to a glaze.

  • theotagogirl | 12/28/2009

    I used this glaze for a Christmas ham and it was wonderful, everyone loved it. We had a 7 pound ham and there was plenty of glaze with some left over.

  • User avater
    frangipani | 01/29/2008

    Yum yum!! My family asked how soon will I be cooking it again? A big thumbs up.

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