Surprisingly, most of the recommended substitutes for bourbon have already been used in this recipe. If you have to refrain from alcohol or don’t want to use bourbon, these are all good substitutes for various reasons. Many of them are already in this recipe so you could increase some of these ingredients (or just one) to replace the bourbon in the recipe. I’d “play” with the combination and remember: Don’t call it Bourbon Chicken unless you are using the bourbon extract LOL.
Possible bourbon substitutions:
- Bourbon Extract:
- Bourbon extract is a non-alcoholic flavoring that captures the essence of bourbon. It might be a suitable substitution. But DON’T substitute 1/4 cup of extract for the 1/4 cup of bourbon. If using, I’d start with 1/2 teaspoon.
- Non-Alcoholic Vanilla Extract:
- While not identical to bourbon, non-alcoholic vanilla extract can add a rich and sweet flavor to sauces. As with the bourbon extract, use a small amount.
- Bourbon-Flavored Vinegar:
- You could try a non-alcoholic bourbon-flavored vinegar.
- Apple Cider Vinegar:
- Apple cider vinegar has a tangy and slightly sweet flavor that is already used in this recipe. Add more.
- Maple Syrup
- Maple syrup adds a touch of sweetness similar to bourbon, you could add another tablespoon of the sugar-free option I used. You could also use real maple syrup in this recipe. The choice is yours.
- Apple Juice:
- This is already in the sauce so add this in combination with the bourbon extract and maple syrup (combined should be 1/4 cup). The combination might work as a good replacement. I haven’t tried it, but it is working in my head. LOL Remember, I’ve used unsweetened apple juice to keep the added sugar to a minimum.