Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Brown Sugar Bourbon Marinade (Sweet, Smokey & Perfect for Grilling!)

Sarah Smith
Nov 30, 2025
2 min read

Updated: 1 day ago

Chunks of raw beef marinating in a dark liquid with herbs and garlic in a black bowl. A spoon is visible. The setting is a light wooden surface.

This Brown Sugar Bourbon Marinade is rich, sweet, smoky, and perfect for grilling season — though it’s just as delicious for oven-baked or skillet-cooked meals. Made with bourbon, brown sugar, soy sauce, garlic, and warm spices, this marinade infuses meat with deep caramelized flavor and tenderness. It’s an excellent choice for chicken thighs, pork chops, salmon, and steak. Pair your brown sugar bourbon–marinated protein with cozy sides like Creamy Spinach & Mushroom Bake, Creamy Baked Mac and Cheese, or Mexican Street Corn for a comforting, unforgettable meal.

Why You’ll Love This

Sweet, smoky marinade with warm bourbon notes
Rich brown sugar flavor that caramelizes beautifully
Simple ingredients that deliver deep, bold flavor
Perfect for grilling, roasting, or slow-cooking meats

Ingredients:

1/4 cup bourbon
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsp olive oil
1 tbsp Worcestershire sauce
2 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp onion powder
Optional: 1/4 tsp red pepper flakes for heat
Optional: 1 tbsp Dijon mustard (for depth)
1.5–2 lbs chicken, pork, salmon, or steak

Instructions:

In a mixing bowl, whisk together bourbon, soy sauce, brown sugar, olive oil, Worcestershire, garlic, smoked paprika, black pepper, and onion powder.
Place meat in a zip-top bag or shallow dish.
Pour marinade over the protein and refrigerate:
- Chicken: 2–12 hours
- Pork: 2–12 hours
- Steak: 1–6 hours
- Salmon: 20–30 minutes
Remove meat from marinade and discard excess.
Grill, roast, or pan-sear until cooked through.
Rest briefly before slicing.

Marinade Time:

Chicken: 2–12 hours
Pork: 2–12 hours
Steak: 1–6 hours
Salmon: 20–30 minutes
Max for meats: 12 hours

Cook Time:

10–25 minutes, depending on protein and method

Storage:

Unused marinade: 4–5 days refrigerated
Raw meat in marinade: Use within 12 hours
Cooked protein: 3–4 days
Freezer: Freeze meat + marinade up to 3 months (not salmon)

Best Proteins for Brown Sugar Bourbon Marinade:

Chicken thighs
Chicken breasts
Pork chops
Pork tenderloin
Salmon
Steak (sirloin, flank, skirt)
Shrimp (10–15 min max)

FAQ

Does bourbon make the marinade taste boozy?

No — the alcohol mellows out and leaves behind rich, smoky depth.

Can I use whiskey instead of bourbon?

Yes! Any smooth whiskey works.

Is the marinade very sweet?

It’s lightly sweet — perfect for caramelization, not overwhelming.

Can I turn leftover marinade into a glaze?

Yes — boil for 5–7 minutes to thicken into a sticky, delicious glaze.

Can I remove the alcohol completely?

Yes — substitute apple juice or cola for bourbon.

Final Thoughts

This Brown Sugar Bourbon Marinade brings bold, comforting flavor to just about any protein you pair it with. The combination of rich brown sugar, warm spices, and bourbon creates a beautifully caramelized finish that feels both cozy and a little special. Whether you’re firing up the grill or cooking indoors, this marinade adds depth, tenderness, and irresistible flavor with minimal effort. It’s the kind of recipe you’ll reach for whenever you want a meal that feels hearty, indulgent, and memorable without extra work.