Hickory Bourbon Chicken Ruby Tuesday

Hickory Bourbon Chicken Ruby Tuesday Recipe 

This dish is known for its juicy grilled chicken, glossy hickory-bourbon sauce, and a perfect balance of sweet, smoky, and savory flavors. The sauce is the star: a sticky, amber glaze made from bourbon, brown sugar, hickory smoke, and spices.

This recipe recreates that glossy, restaurant-quality finish at home.

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⭐ Ingredients (Serves 4)

For the Chicken

• 4 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tbsp soy sauce

• 1 tbsp Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp black pepper

• ½ tsp salt

Hickory Bourbon Sauce (Signature Glaze)

This makes enough to glaze and drizzle generously—just like the restaurant.

• ½ cup bourbon (any mid-range brand works)

• ½ cup brown sugar

• ¼ cup ketchup

• ¼ cup apple cider vinegar

• ¼ cup honey or maple syrup

• 2 tbsp soy sauce

• 2 tbsp Worcestershire sauce

• 2 tbsp butter

• 1 tsp liquid hickory smoke (key to that RT flavor)

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• Optional: pinch of cayenne or chili flakes for gentle heat

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🔥 Step-by-Step Instructions

1. Marinate the Chicken

1. In a bowl, combine olive oil, soy sauce, Worcestershire, garlic powder, paprika, pepper, and salt.

2. Coat chicken breasts thoroughly.

3. Marinate 30 minutes to 4 hours (longer = more flavor & tenderness).

Ruby Tuesday’s chicken is lightly seasoned but extremely juicy — the short marinade helps achieve that.

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2. Make the Hickory Bourbon Glaze

This is the heart of the recipe.

1. In a saucepan over medium heat, whisk together:

   • bourbon

   • brown sugar

   • ketchup

   • vinegar

   • honey

   • soy sauce

   • Worcestershire

2. Bring to a gentle simmer.

3. Add butter, liquid smoke, garlic powder, onion powder, and smoked paprika.

4. Simmer 8–12 minutes, stirring occasionally, until sauce reduces and becomes glossy.

Texture Check

• It should coat the spoon.

• Thick enough to cling to chicken.

• Shiny, slightly sticky, and amber-colored.

If too thin → simmer longer.
If too thick → add a splash of water or bourbon.

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3. Grill or Pan-Sear the Chicken

Grilling (Closest to RT Flavor)

1. Preheat grill to medium-high (400°F / 205°C).

2. Grill chicken 5–6 minutes per side.

3. Brush on hickory bourbon glaze generously in the last 2 minutes.

Pan-Sear / Oven

1. Sear in a hot skillet 4 minutes per side.

2. Transfer to oven at 375°F for 10–12 minutes.

3. Brush glaze on during last 5 minutes.

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4. Glaze and Serve

• Place chicken on plates.

• Spoon extra glaze on top (restaurant style).

• Garnish with parsley or green onions if desired.

Serve immediately for the best shine and stickiness.

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⭐ Chef’s High-Value Tips for Authentic Ruby Tuesday Flavor

✔ Use butter at the end

Gives the glaze its restaurant-style silkiness.

✔ Don’t skip liquid smoke

This is crucial — it delivers the signature “hickory bourbon” aroma.

✔ Reduce the sauce properly

Thick glaze = true copycat finish.

✔ Use bourbon, not imitation flavor

Real bourbon deepens the caramel notes as the sauce cooks.

✔ Baste near the end

Glaze burns easily if applied too early on the grill.

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🍽️ Serving Suggestions (Ruby Tuesday Style)

Pair with:

• Mashed potatoes

• Rice pilaf or wild rice

• Steamed broccoli

• Grilled vegetables

• Loaded baked potato

• Dinner rolls

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🌶️ Variations & Enhancements

1. Double-Glazed Bourbon Chicken

Cook chicken fully, then toss in a pan with hot bourbon glaze for an extra-sticky finish.

2. Spicy Bourbon Version

Add:

• ½ tsp cayenne

• 1–2 tsp hot sauce

• Extra smoked paprika

3. Bourbon-Maple Upgrade

Replace honey with real maple syrup for deeper caramel flavor.

4. Hickory Bourbon Chicken & Shrimp

Just like Ruby Tuesday’s combo:

• Grill shrimp in butter, garlic, and a spoon of glaze.

• Serve over the chicken.

5. Oven-Baked One-Pan Version

Bake chicken 20 minutes at 375°F, brushing glaze twice.

OTHER RECIPES

INGREDIENT

1 cup of bourbon

2 (8 ounce) salmon fillets
1/4 cup pineapple juice
2 tablespoons soy sauce

1/4 teaspoon salt
2 tablespoons brown sugar
1/4 teaspoon black pepper
1/8 teaspoon garlic powder

2 teaspoons chopped chives
1/2 cup olive oil

INSTRUCTION

Combine pineapple juice, brown sugar, bourbon, soy sauce, pepper, and garlic powder in a bowl. Stir to dissolve sugar. Add oil.

Remove skin and bones from salmon fillets. Put fillets in baking dish and pour marinade over and let sit in the fridge for one hour or longer. Note: do not use a metal baking dish, glass baking dish recommended.

The longer it can sit the more the marinade seeps into the fillets.

Cook the salmon fillets on the grill or on the stove over medium heat. 5 to 7 minutes per side or until the fillets are cooked to your liking.

Brush extra seasoning over the fillet as it cooks.

Arrange the fillets on a plate and sprinkle with chopped chives.

VIDEO:

Ruby Tuesday Apple Salad

 

Ruby Tuesday Apple Salad Recipe to Try

This salad blends fresh apples, romaine, dried cranberries, cheddar, and candied nuts with a creamy, slightly sweet dressing. It’s simple, bright, refreshing, and perfectly balanced—ideal as a side or a light entrée.

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⭐ Ingredients (Serves 4–6)

For the Salad

• 6 cups chopped romaine lettuce

• 2 cups chopped fresh apples (Honeycrisp or Fuji preferred)

• ½ cup shredded or julienned carrots

• ½ cup diced celery

• ½ cup dried cranberries

• ½ cup shredded sharp cheddar or ½ cup cheddar cubes

• ½ cup candied pecans or walnuts (classic Ruby Tuesday touch)

• ¼ cup thinly sliced red onion (optional but authentic)

For the Signature Creamy Apple Dressing

(This dressing closely mimics the lightly sweet, creamy Garden Bar dressing.)

• ½ cup mayonnaise

• ¼ cup sour cream or Greek yogurt

• 2 tbsp apple cider vinegar

• 2 tbsp honey or sugar

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp salt

• ¼ tsp black pepper

• Optional: 2–3 tbsp apple juice for extra sweetness

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🍎 Instructions (Restaurant-Quality Method)

1. Prepare the Dressing

In a small bowl, whisk together:

• mayonnaise

• sour cream (or Greek yogurt)

• vinegar

• honey

• lemon juice

• Dijon mustard

• garlic & onion powders

• salt & pepper

Taste and adjust:

• more honey → sweeter

• more vinegar → tangier

• more mayo → creamier and richer

Chill at least 20 minutes so flavors blend.

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2. Prep the Apples

Chop apples into bite-sized pieces.
Toss with a splash of lemon juice to prevent browning.

Ruby Tuesday used fresh, crisp apples—never mushy.

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3. Assemble the Salad

In a large bowl, add:

• romaine

• apples

• carrots

• celery

• dried cranberries

• cheddar

• red onion

Toss lightly.

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4. Add Dressing & Nuts

Drizzle over ½ of the dressing first.
Toss gently until coated.
Add more dressing until the texture is creamy but not heavy.

Finish by sprinkling candied pecans or walnuts on top (don’t mix them in—keep them crunchy).

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⭐ Chef’s High-Value Tips for Authentic Flavor

✔ Use crisp apples

Honeycrisp, Fuji, Pink Lady, or Gala hold their shape and stay sweet.

✔ Add the nuts last

This keeps them crunchy—just like the Garden Bar versions.

✔ Don’t overdress

Ruby Tuesday salads are lightly coated, not soupy.

✔ Cheddar cubes match the original

Shredded cheddar works, but cubes give the proper texture.

✔ Dried cranberries are essential

They provide sweetness and color contrast.

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🍏 Variations (Still Taste Like Ruby Tuesday)

1. Autumn Apple Salad

Add:

• chopped pears

• pumpkin seeds

• maple instead of honey in the dressing

2. Protein-Boosted Entrée Version

Add:

• grilled chicken

• roasted turkey slices

• pecan-crusted chicken

3. Light Version

Replace:

• half the mayo with yogurt

• candied nuts with toasted almonds
  Use low-sugar dried cranberries.

4. Deluxe Garden Bar Version

Add:

• broccoli florets

• shredded red cabbage

• sunflower seeds

• extra cheese

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🍽️ Serving Suggestions

Pairs perfectly with:

• Grilled chicken or turkey burgers

• Baked fish

• Sandwiches and wraps

• BBQ mains

• Holiday or potluck spreads

OTHER RECIPES

This is a simple recipe for cloning with just nine ingredients, and it makes a great side for casual cooking events, picnics, reunions, or boring mandatory office parties. Dried cranberries are rehydrated to add a rich sweetness, and chopped celery and pecans add extra crunch. You will need two types of apples - one green and one red. Plan ahead so that you can let the salad sit for a few hours before serving. It tasted so much better after a good nap in the fridge. This recipe makes enough for 6 servings, but can easily double or double to fill more mouths.

Ingredients:

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup sugar

1 1/2 teaspoons of lemon juice

1 Granny Smith apple, diced

1 gala or Fuji apple, diced

1/2 cup dried cranberries

1/3 cup chopped pecans

1/4 cup chopped celery

Instructions:

1. Combine sour cream, mayonnaise, sugar and lemon juice in a medium bowl and stir until the sugar dissolves.

2. Add remaining ingredients and mix. Store the salad in a closed container in your refrigerator for 3 to 4 hours before serving.

Makes 1 quart (6 servings).

VIDEO:

Ruby Tuesday Relaxer Drinks

Ruby Tuesday Relaxer

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⭐ Ingredients (Makes 1 Large Cocktail)

Alcohol

• 1 oz coconut rum (Malibu-style)

• 1 oz peach schnapps

• 1 oz vodka (any smooth brand)

Juices & Mixers

• 2 oz pineapple juice

• 1 oz orange juice

• 1 oz peach nectar or peach juice

• ½ oz sweet & sour mix

• ½ oz grenadine (for color + sweetness)

• Optional: 1 oz coconut cream for extra richness

Garnishes

• Pineapple wedge

• Maraschino cherry

• Orange slice

• Crushed ice or cubed ice

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🍹 Instructions (Bar-Tender Method)

1. Prepare the Glass

• Fill a tall glass or hurricane glass with crushed ice.
  Crushed ice gives the drink the classic, refreshing, beach-cocktail feel.

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2. Mix the Cocktail

In a shaker filled with ice:

1. Add coconut rum, peach schnapps, vodka.

2. Add pineapple juice, orange juice, peach nectar, and sweet & sour mix.

3. Shake vigorously for 10–12 seconds until icy cold.

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3. Pour Into Glass

Strain over the crushed ice.

Slowly drizzle the grenadine down one side of the glass so it sinks and creates that sunset-layered look you see in restaurants.

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4. Garnish & Serve

Top with:

• pineapple wedge

• orange wheel

• cherry

• optional tiny umbrella (matches restaurant vibe)

Serve immediately with a straw.

🏝️ Flavor Profile (What Makes It “Relaxer” Good)

• Coconut rum → smooth tropical base

• Peach schnapps → signature sweet peach flavor

• Vodka → clean extra kick

• Pineapple & orange → tropical fruit notes

• Peach nectar → thicker, smoother mouthfeel

• Grenadine → sweetness + beautiful sunset color

This combination makes the Relaxer uniquely smooth, fruity, and vacation-like.

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⭐ High-Value Bartender Tips (Authentic Copycat Quality)

✔ Use peach nectar, not just OJ & pineapple

It mimics the thick, sweet peach body of the original.

✔ Shake with lots of ice

Chilling the juices changes the flavor—closer to the restaurant version.

✔ Don’t skip sweet & sour mix

Gives the slight tang that balances the sweetness.

✔ Layer the grenadine

Classic look: pink-red at the bottom, golden peach above.

✔ Use fresh pineapple juice if possible

The fresher the juice, the more tropical and vibrant the cocktail.

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🌴 Variations & Upgrades

1. Creamy Relaxer

Add:

• 1 oz coconut cream
  Shake longer until frothy.

2. Frozen Relaxer

Blend everything with:

• 1½ cups crushed ice
  Creates a smooth slushie version (amazing in summer).

3. Blue Relaxer

Replace grenadine with:

• ½ oz blue curaçao
  Turns it turquoise and citrusy.

4. Non-Alcoholic “Virgin Relaxer”

Omit alcohol and mix:

• 3 oz pineapple juice

• 2 oz peach nectar

• 2 oz OJ

• splash grenadine
  Serve the same way.

OTHER RECIPES

INGREDIENTS

• 1⁄2 ounce coconut rum (Malibu)
• 1 ounce peach schnapps (Dekyuper)
• 1 ounce vodka (Skky)
• 2 ounces pineapple juice
• 2 ounces cranberry juice
• 1 orange wedge (optional)
• 1 dash grenadine
• ice

RUBY TUESDAY DIRECTIONS

Pour all liquid ingredients into a mixer and shake over ice a few times. You can add more or less fruit juice to suit your personal tastes.
Strain into a margarita glass, highball glass, or other fancy stemware; over ice if desired.
Squeeze a bit of juice from the orange into the glass and garnish (optional).
Start relaxing!

VIDEO:

Ruby Tuesday's New Orleans Seafood

Ruby Tuesday's New Orleans Seafood

This dish from Ruby Tuesday is beloved for its tender baked fish, light Cajun seasoning, and creamy Parmesan shrimp sauce. This recipe recreates that smooth, buttery, slightly spicy flavor with an authentic restaurant feel.

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⭐ Ingredients (Serves 4)

For the Fish

• 4 tilapia fillets (6–8 oz each; cod or flounder also works)

• 1 tbsp melted butter

• 1 tbsp olive oil

• 1 tsp Cajun seasoning

• ½ tsp garlic powder

• ½ tsp paprika

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• Lemon wedges (for serving)

Shrimp Topping

• ½ lb medium shrimp, peeled & deveined

• 1 tbsp butter

• 1 tsp Cajun seasoning

• 1 clove garlic, minced

Creamy Parmesan Sauce

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 cup heavy cream

• ½ cup milk

• ½ cup freshly grated Parmesan cheese

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• ½–1 tsp Cajun seasoning (to taste)

• ½ tsp garlic powder

• ¼ tsp onion powder

• Optional: pinch of cayenne for heat

For Garnish

• Chopped parsley

• Extra Parmesan

• Paprika (light dusting)

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🔥 Instructions (Restaurant-Quality Method)

1. Season the Fish

1. Preheat oven to 375°F (190°C).

2. Line a baking sheet with parchment or foil.

3. Brush fillets with melted butter + olive oil.

4. Combine Cajun seasoning, garlic powder, paprika, salt, and pepper; sprinkle over the fish.

5. Let the seasoning sit for 10 minutes to absorb.

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2. Bake the Tilapia

Bake for 12–15 minutes, depending on thickness, until:

• fish flakes easily with a fork

• internal temp reaches 145°F (63°C)

Do not overcook—Ruby Tuesday’s version is very soft and moist.

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3. Prepare the Shrimp

1. Heat 1 tbsp butter in a skillet.

2. Add shrimp, Cajun seasoning, and garlic.

3. Sauté 2–3 minutes until just pink.

4. Remove from heat immediately to avoid rubbery texture.

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4. Make the Creamy Parmesan Sauce

1. In a saucepan, melt 2 tbsp butter.

2. Whisk in flour and cook 1 minute to remove raw taste.

3. Slowly whisk in cream + milk until smooth.

4. Add Parmesan, Dijon, lemon juice, Cajun seasoning, garlic powder, and onion powder.

5. Cook on low heat until thick and silky.

Sauce Texture Check

It should be:
✔ creamy
✔ pourable
✔ thick enough to coat a spoon
Add milk to thin / more Parmesan to thicken.

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5. Assemble the New Orleans Seafood

1. Place baked tilapia on plates.

2. Spoon the hot Parmesan cream sauce over each fillet.

3. Top with sautéed shrimp.

4. Garnish with parsley, extra Parmesan, and a pinch of paprika for color.

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⭐ Chef’s High-Value Tips for Authentic Flavor

✔ Use freshly grated Parmesan

Mimics the rich melt you get in restaurant kitchens.

✔ Don’t brown the roux

The sauce should stay pale and creamy, not dark.

✔ Cajun seasoning should be mild, not overpowering

Ruby Tuesday’s version is flavorful, not spicy.

✔ Shrimp cooks fast

Take off heat as soon as they curl and turn pink.

✔ Lemon is essential

It cuts through the richness and matches the restaurant’s bright finish.

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🍽️ What to Serve With It (Ruby Tuesday–Style)

• Steamed broccoli

• Rice pilaf

• Garlic mashed potatoes

• Baked potato with butter

• Side salad or Caesar salad

• Grilled asparagus

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🌶️ Variations & Enhancements

1. Blackened New Orleans Seafood

• Use blackening seasoning

• Cook fish in a cast iron skillet for a crust

• Add a splash of hot sauce to the cream

2. Extra-Creamy Version

• Add 2 oz softened cream cheese to the sauce

• Makes it richer and smoother

3. Lightened-Up Version

• Use half & half instead of heavy cream

• Reduce Parmesan

• Sauté shrimp in olive oil instead of butter

4. Cajun Alfredo-Style Version

Serve fish over pasta and smother with extra sauce—fantastic for guests.

OTHER RECIPES

INGREDIENTS

• 2 1⁄2 lbs tilapia fillets
• 1 cup alfredo sauce
• 3⁄4 lb shrimp, cleaned, shelled and deveined
• 2 tablespoons creole seasoning
• 3 tablespoons olive oil
• 4 tablespoons butter, divided
• 2 garlic cloves, finely minced (or 2 tablespoons of dried minced garlic)

RUBY TUESDAY DIRECTIONS

Preheat oven to 425*.
Wash and dry tilapia fillets, spread with olive oil and creole seasoning, to your taste; Place in well oiled baking pan, bake for 8-10 minutes, until just white.
While fish is baking, warm alfredo in a small saucepan.
In a fry pan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
When fish is ready, remove pan from oven; (OPTIONAL) You can put under the broiler for about a minute.
Carefully remove fillets to plates, top with cooked shrimp and 1/4 cup of alfredo sauce; (OPTIONAL) Sprinkle with grated, parmesan cheese and a dusting more of creole seasoning.

VIDEO:

Ruby Tuesday's Pasta Salad

Ruby Tuesday's Pasta Salad

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⭐ Ingredients (Serves 8–10)

Pasta & Mix-Ins

• 12 oz rotini pasta (classic choice; tri-color is also excellent)

• 1 cup frozen green peas (thawed)

• 1 cup diced sharp cheddar cheese

• ½ cup diced red onion

• ½ cup sliced celery

• ½ cup sliced black olives (optional, but often included)

• ½ cup diced red bell pepper

• ½ cup julienned carrots (optional but adds color/crunch)

Creamy Ruby Tuesday–Style Dressing

• 1 cup mayonnaise

• ¼ cup sour cream

• 2 tbsp sugar (sweetness is part of the signature flavor)

• 2 tbsp apple cider vinegar

• 1 tbsp lemon juice

• 1 tbsp Dijon mustard

• 1 tbsp ranch seasoning or ½ packet dry ranch mix

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• Optional: 1–2 tsp pickle juice for extra tang

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🍝 Instructions (Restaurant-Quality Method)

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook rotini until just past al dente—slightly tender but not mushy.

3. Drain and rinse under cold water to stop cooking.

4. Toss with a little oil so it doesn’t stick while cooling.

Perfect texture is key: Ruby Tuesday’s pasta salad is soft but structured, never mushy.

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2. Prepare the Dressing

In a large bowl, whisk together:

• mayo

• sour cream

• sugar

• vinegar

• lemon juice

• Dijon

• ranch seasoning

• garlic & onion powders

• salt & pepper

Taste and adjust:

• More sugar → sweeter

• More vinegar or lemon → tangier

• More ranch → more savory

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3. Combine the Salad

Add cooled pasta to the bowl.
Fold in:

• peas

• cheddar

• onions

• celery

• peppers

• olives

• carrots

Stir gently to avoid breaking the pasta.

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4. Chill for Best Flavor

Refrigerate at least 2 hours, ideally 4–6 hours or overnight.
The flavors meld and the dressing thickens into that iconic creamy texture.

Before serving, taste again and add a splash of vinegar or a spoon of mayo if needed.

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⭐ Chef’s High-Value Tips for Authentic Flavor

✔ Use real mayo

The richness is key—avoid low-fat versions if copying the exact restaurant taste.

✔ Don’t skip the sugar

Ruby Tuesday’s version has a distinct mild sweetness. 1–2 extra teaspoons can make it spot-on.

✔ Rotini holds the dressing best

Its spirals trap the creamy sauce perfectly.

✔ Chill long enough

The salad improves dramatically after a few hours.

✔ Add cheddar cubes, not shreds

Shreds disappear—cubes mimic the original texture.

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🌈 Optional Add-Ins (All Still Taste Authentic)

• Diced ham

• Crispy bacon bits

• Extra ranch seasoning

• Chopped dill pickles

• Sweet pickled peppers

• Cherry tomatoes (added right before serving)

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🍽️ Serving Suggestions

Pairs beautifully with:

• Burgers, BBQ chicken, steak, or turkey burgers

• Grilled ribs or kebabs

• Sandwiches or wraps

• Picnic & potluck tables

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🥗 Variations

1. Ruby Tuesday Garden Bar–Inspired “Expanded Version”

Add:

• Broccoli florets (lightly blanched)

• Cauliflower florets

• Bacon bits

• Extra shredded cheddar

2. Lightened-Up Version

Substitute:

• ½ mayo with Greek yogurt

• Reduce cheddar

• Add cucumbers and cherry tomatoes

3. Italian Twist

Use:

• Italian dressing + mayo blend

• Mozzarella cubes

• Genoa salami

OTHER RECIPES

A great Ruby Tuesday recipe to try !

INGREDIENTS

Salad:

• 8 ounces macaroni, cooked and drained
• 8 ounces ham, 1/4" cubed, about 2 cups
• 8 ounces sharp cheddar cheese, 1/4" cubed
• 1 (10-ounce) package frozen peas, cooked and drained

Dressing:

• 3/4 cup sour cream
• 3/4 cup mayonnaise (not salad dressing)
• 1/4 cup lemon juice
• 1/2 cup grated parmesan or Romano cheese
• 2 teaspoons dried tarragon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

RUBY TUESDAY INSTRUCTIONS

First of all in a large bowl combine salad ingredients.

And then in a smaller bowl, mix dressing ingredients. 

Pour dressing over macaroni mix and toss to blend well. Cover and refrigerate several hours or overnight.

Next is to remove from refrigerator 30 minutes before serving. (More mayonnaise or sour cream may be needed.) 

The Ruby Tuesday recipe of pasta salad is ready to serve...enjoy the appetizer ! Nice !

VIDEO:

ruby-tuesday-turkey-burger.