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Applebee’s bourbon chicken and shrimp copycat recipe delivers that signature smoky-sweet flavor and crispy tortilla crunch right in your home kitchen. 🔥 The secret lies in a balanced bourbon marinade that tenderizes the chicken while adding depth, paired with a honey-butter glaze that caramelizes beautifully.
I’ve perfected this method over countless batches—no shortcuts, just restaurant-quality results.
What makes this dish special is the combination of techniques: grilling the chicken for smoky char while baking the shrimp to maintain their delicate texture. The bourbon-infused sauce reduces to a perfect consistency, coating every bite with that signature tangy-sweet balance.
The tortilla strips, lightly fried until crispy, add a satisfying crunch that’s impossible to resist.
By the time you plate this dish, you’ll have golden-brown chicken with crispy edges, plump shrimp bathed in rich sauce, and a bed of perfectly toasted tortilla strips.
The aroma alone will have everyone gathering around the table, and the first bite delivers that iconic Applebee’s flavor profile—just better, because it’s homemade.
This recipe serves four and comes together in about an hour, making it ideal for weeknight dinners or weekend gatherings. The bourbon marinade can be prepped ahead, and the sauce keeps well in the fridge, so you can focus on grilling and plating when the time comes. Let’s get cooking!
Ingredients for applebee's bourbon chicken and shrimp copycat
Bourbon, honey, and crispy tortilla strips—this is your shortcut to Applebee’s iconic flavors at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| Bourbon Whiskey 🍷 | ½ cup | 80-proof minimum, good quality |
| Honey 🍯 | ¼ cup | Wildflower preferred |
| Unsalted Butter 🧈 | ¼ cup | Melted, full-fat |
| Soy Sauce 🍶 | ¼ cup | Low-sodium preferred |
| Ketchup 🍅 | ¼ cup | Heinz preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Flour Tortillas 🍞 | 6 whole | Medium size, for strips |
| Vegetable Oil 🫒 | ½ cup | For frying tortilla strips |
| Brown Sugar 🍚 | 2 tbsp | Light or dark |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy balance |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Green Onions 🧅 | 3 whole | Sliced, for garnish |
The bourbon is non-negotiable here—Buffalo Trace or Maker’s Mark if you’re splurging, but anything 80-proof works. I grab mine at Total Wine or the liquor store near my house. The shrimp should be plump and fresh—frozen works in a pinch, but thaw them overnight in the fridge. Chicken thighs hold up better than breasts to the marinade, and cutting them evenly ensures consistent cooking. The tortillas? Mission brand from the store’s Mexican aisle are my go-to—they’re sturdy enough for frying without falling apart.
No bourbon? Apple juice plus 1 tsp vanilla extract mimics the depth, though it won’t be identical. Subbing shrimp for scallops? Use half the amount—they cook faster. The honey can be swapped for maple syrup if you’re avoiding refined sugar, but wildflower has the best floral notes. For the tortilla strips, cut them into 1/2-inch strips—any wider and they’ll burn before crisping. If you’re short on time, toasted tortilla chips work as a backup, though they lack that fresh-fried crunch.
Marinate the chicken for at least 2 hours, but overnight is ideal. The sauce keeps in the fridge for 5 days—just reheat gently. Tortilla strips stay crispy for 10 minutes after frying, so keep them warm in a 200°F oven while you plate. Shrimp cooks in minutes, so time it right—bake them last. Garnish with green onions right before serving, or they’ll wilt. Leftovers? The chicken reheats best, while shrimp turns rubbery—eat it fresh.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just toss everything in one skillet, and the bourbon and honey caramelize into a sticky, golden sauce that clings to the chicken and shrimp like it’s been simmering for hours. (Yes, even on a Tuesday night.)
- Sweet-Savory Bang: That bourbon-honey glaze? It’s the kind of flavor combo that makes you pause mid-bite. The smoky depth of the whiskey balances the sweetness, while the butter keeps it rich without being greasy—like a hug from a Southern grandma.
- Game for Any Night: Between us, this is my go-to for date nights, lazy Sundays, or when my college-aged kid texts, "What’s for dinner?" The shrimp cooks fast, the chicken stays juicy, and the sauce? It’s forgiving enough that even my picky husband doesn’t complain.
- Leftovers That Don’t Suck: Unlike takeout, this tastes better the next day. The sauce thickens into a glossy drizzle, and the chicken stays tender—perfect for reheating with rice or tossing into a salad. Honestly, I make it twice and call it a meal plan.
Step-by-step instructions for Applebee's bourbon chicken and shrimp copycat
Here's how to nail that signature smoky-sweet glaze and crispy tortilla crunch at home.
🍳 Step 1: Cook the Chicken and Shrimp in the Glaze Base
In a large skillet, combine the 1.5 lb boneless, skinless chicken thighs (cut into 1-inch pieces), 1 lb large shrimp, 0.5 cup bourbon whiskey, 0.25 cup honey, 0.25 cup soy sauce, 0.25 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1.5 tsp salt, and 1 tsp ground black pepper. Bring to a simmer over medium-high heat until the liquid reduces by half and the chicken reaches 165°F (about 10-12 minutes).
Here's the thing—don't stir constantly. Let the mixture bubble and reduce naturally. You want that deep, caramelized flavor from the bourbon and honey. If it gets too thick, add 2-3 tablespoons of water to keep it saucy. The shrimp should turn pink and opaque, while the chicken should be fully cooked through.
🍳 Step 2: Build the Crispy Tortilla Strips
Cut the 6 whole flour tortillas into ½-inch wide strips. Heat 0.5 cup vegetable oil in a large skillet over medium heat until shimmering. Fry the tortilla strips in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and sprinkle lightly with salt while still warm.
Real talk: these strips are the star of the dish. If they're not crispy, the whole thing falls flat. Keep the oil at a steady medium heat—too hot and they'll burn before crisping, too cool and they'll turn greasy. Work in small batches so you don't overcrowd the pan.
🥘 Step 3: Finish the Sauce and Combine
Return the skillet with chicken and shrimp to medium heat and stir in the 0.25 cup melted unsalted butter and 4 cloves minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Taste and adjust seasoning—you might need a pinch more salt or a splash of apple cider vinegar for balance.
Now, here's where it gets fun. Add the crispy tortilla strips back to the skillet and toss everything together for 1-2 minutes until the tortillas are lightly coated in the sauce. The residual heat will make them extra crispy. If the sauce seems too thick, thin it with 1-2 tablespoons of water or bourbon whiskey to reach your desired consistency.
🍽️ Step 4: Garnish and Serve Immediately
Transfer the bourbon chicken and shrimp to a serving platter and garnish with 3 whole sliced green onions. Serve right away while the tortilla strips are still crispy and the chicken is juicy. I like to pair this with extra tortilla strips on the side so everyone can add more to their plate.
This dish is all about balance—sweet, smoky, tangy, and crispy all in one bite. Don't skip the garnish; those green onions add a fresh pop of color and brightness that cuts through the richness. Leftovers? Store without the tortilla strips and crisp them up fresh in the oven before serving again.
Pro Tips For Making Applebee'S Bourbon Chicken And Shrimp Copycat
- PAT THE SHRIMP DRY: I learned this the hard way—wet shrimp steams instead of sears. Toss them in paper towels for 5 minutes before cooking, even if they look fresh. The crispy crust on those shrimp is what makes this dish sing, and moisture is the enemy.
- SEAR CHICKEN IN BATCHES: Crowding the pan turns your chicken into a soggy mess. Cook the thighs in two batches over medium-high heat for 3-4 minutes per side until golden. Yes, it takes an extra minute, but the difference in texture is night and day—no one wants rubbery bourbon chicken.
- REDUCE THE SAUCE LOW: After deglazing with bourbon, simmer the sauce on low heat for at least 10 minutes. Skipping this step leaves it thin and watery. The longer it reduces, the richer the flavor—just keep an eye on it, or you’ll end up with caramelized butter bits instead of a glossy glaze.
- USE REAL BOURBON, NOT SUBSTITUTES: I know, I know—you’re trying to save a buck. But vanilla extract or coffee won’t cut it. A cheap bourbon still has the depth this dish needs. If you’re pinching pennies, go for a mid-shelf like Maker’s Mark; it’s the difference between "meh" and "worth the trip to Applebee’s."
Flavor customization for this applebee's bourbon chicken and shrimp copycat
Spice Level Boost
If you love heat, add 1 tsp cayenne pepper or 1 tbsp hot sauce (like Cholula) to the marinade. For a smoky kick, swap ½ cup bourbon for ½ cup smoked black cherry juice—it mimics bourbon’s depth with a subtle smokiness.
I’ve tested this with Louisiana-style hot sauce, and it works beautifully. 🌶️
Sweetness Adjustments
Cut the honey in half and add 1 tbsp maple syrup for a deeper, earthier sweetness. For a caramelized finish, sprinkle 1 tbsp brown sugar directly on the chicken and shrimp before serving.
If you prefer less sweetness, reduce the honey to 2 tbsp and add 1 tbsp Dijon mustard for tang.
Tangy Twist
Boost the tang with 1 extra tbsp apple cider vinegar or 1 tsp lemon juice for brightness. For a citrusy depth, add zest from 1 lemon to the sauce. I’ve also used 1 tbsp Worcestershire sauce for an umami punch—it’s a game-changer for extra depth. 🍋
Smoky Depth
For a smokier flavor, add ½ tsp smoked paprika or 1 tsp liquid smoke to the marinade. If you’re grilling, use hickory or applewood chips for 10 minutes before adding the chicken. For a quick fix, stir 1 tsp chipotle powder into the sauce for a smoky-spicy kick.
Creamy Finish
Stir in 2 tbsp sour cream or 1 oz cream cheese at the end for a creamy, tangy contrast. For a richer texture, fold in 1 tbsp melted butter after cooking. I’ve also drizzled 1 tsp hot honey over the top for a sweet-spicy finish that’s irresistible.
Herb Variations
Add 1 tbsp chopped fresh thyme or rosemary for an herbal twist. For a Mediterranean flair, mix in 1 tsp dried oregano with the garlic. Fresh cilantro or parsley adds brightness—sprinkle it over the dish right before serving for a pop of color. 🌿
Nutrition facts
Frequently asked questions
Can I make this recipe without bourbon?
Yes! For a non-alcoholic version, replace the bourbon with ½ cup apple juice plus 1 tsp vanilla extract to mimic the depth. The flavor won't be identical, but it'll still taste delicious. For extra smokiness, add ½ tsp smoked paprika to the marinade.
How do I keep the tortilla strips crispy when plating?
Fry the strips fresh and keep them warm in a 200°F oven while you plate. They stay crispy for about 10 minutes this way. For extra crunch, reheat any leftovers in the oven for 3-5 minutes before serving. Never microwave—they'll turn soggy instantly.
Can I use chicken breasts instead of thighs?
Chicken breasts will work, but they're more prone to drying out. Cut them into ½-inch thick pieces and marinate for at least 4 hours (overnight is best). Cook them for 8-10 minutes until fully done, and avoid overcrowding the pan. For extra moisture, add 1 tbsp chicken broth to the sauce.
What's the best way to reheat leftovers?
Reheat only the chicken and shrimp (without tortilla strips) in a skillet over medium heat with 1 tbsp butter for 3-4 minutes. Add a splash of bourbon or water to loosen the sauce. Keep the tortilla strips separate and crisp them fresh in the oven before serving. Never reheat shrimp in the microwave—it makes them rubbery.
Why does my sauce taste too sweet?
Balance the sweetness with 1 extra tbsp apple cider vinegar or 1 tsp lemon juice to cut through the honey. If it's still too sweet, add 1 tbsp Dijon mustard or 1 tsp Worcestershire sauce for tangy depth. Taste as you go—adjust gradually to avoid overpowering the bourbon flavor.