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.

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