Looking for quick and flavorful dinner ideas? This collection of easy Kentuckyaki recipes showcases the bold, bourbon-infused flavor of Kentuckyaki and its fiery counterpart, Hot & Spicy Kentuckyaki. Each dish is simple to make and packed with depth—no extra garlic or ginger needed.

Explore how one bottle of Kentuckyaki can transform your everyday cooking into something unforgettable.

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Kentuckyaki Chicken Skewers

Serves: 4
Prep Time: 15 minutes (plus marinate time)
Cook Time: 10–12 minutes

Ingredients

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1½-inch chunks
• 1/2 cup Kentuckyaki Sauce (or Hot & Spicy Kentuckyaki) (plus extra for brushing)
• 1 tablespoon neutral oil (like avocado or vegetable)
• 1 red bell pepper, cut into 1½-inch pieces
• 1 small red onion, cut into chunks
• 1 zucchini, sliced into thick rounds
• Bamboo or metal skewers
• Optional: chopped green onion or Bourbon Smoked Benne Seeds for garnish

Method

Marinate the Chicken

• In a bowl or resealable bag, combine chicken with 1/2 cup Kentuckyaki Sauce.
• Marinate in the fridge for at least 1 hour, or up to 8 hours for deeper flavor.

Assemble the Skewers

• If using wooden skewers, soak in water for 30 minutes to prevent burning.
• Thread chicken, bell pepper, onion, and zucchini onto skewers, alternating for color and flavor.

Cook the Skewers
Grill Method:

• Preheat grill to medium-high heat.
• Oil the grates, then grill skewers for 4–5 minutes per side, basting with extra Kentuckyaki during the last few minutes.
• Cook until chicken reaches 165°F and is lightly charred at the edges.

Broil Method:

• Preheat broiler and line a baking sheet with foil.
• Place skewers under the broiler for 5–6 minutes per side, brushing with sauce as they cook.

Garnish and Serve

• Remove from heat and let rest for a couple minutes.
• Garnish with chopped green onion or Bourbon Smoked Benne Seeds if desired.
• Serve with rice, noodles, or a crisp salad.

Kentuckyaki-Marinated Steak

Serves: 2–4
Time: 10 min prep + 2–24 hr marinate + 10–15 min cook

Recipe Inspo from @avon.nguyen on Instagram

Ingredients

• 1.5 to 2 lbs steak (ribeye, flank, sirloin, or skirt all work well)
• 1/2 cup  Kentuckyaki Sauce (or Hot & Spicy Kentuckyaki)
  
• Bourbon Smoked Salt & Pepper to taste
• 1 tablespoon olive oil
• Optional garnish: sliced green onions, additional Bourbon Smoked Benne Seeds, lime wedges

Method

Marinate the Steak
In a bowl or resealable bag, mix together the Kentuckyaki sauce, garlic, ginger, smoked pepper, olive oil, and sesame seeds (if using). Add the steak, coat thoroughly, and seal. Refrigerate for at least 2 hours, ideally overnight for the best flavor.

Cook the Steak
Grill Method:
Preheat grill to medium-high heat. Grill steak for about 4–5 minutes per side, depending on thickness and desired doneness. Remove and let rest for 5–10 minutes.

Pan-Sear Method:
Heat a cast iron pan over high heat until very hot. Add a touch of oil, then sear the steak for 3–5 minutes per side until nicely browned. Let rest before slicing.

Serve
Slice the steak thinly against the grain. Garnish with green onions, extra benne seeds, or a squeeze of lime if desired. Serve with rice, grilled vegetables, or a fresh salad.

Kentuckyaki Vegetable Stir Fry

Serves: 2–3
Prep Time: 10 minutes
Cook Time: 8–10 minutes

Ingredients

• 1 tablespoon neutral oil (like avocado or vegetable oil)
• 1/2 yellow onion, sliced
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup green beans, trimmed
• 1/2 cup mushrooms, sliced
• 1 medium carrot, julienned or thinly sliced
• 1/4 cup Kentuckyaki Sauce (or Hot & Spicy Kentuckyaki)
• Optional garnish: Bourbon Smoked Benne Seeds, green onion

Method

Prep the Veggies

• Wash and slice all vegetables so they’re ready to go. Stir fry moves quickly!

Stir Fry

• Heat oil in a large skillet or wok over medium-high heat.
• Add onion and cook for 1 minute until slightly softened.
• Add bell pepper, broccoli, green beans, mushrooms, and carrot. Stir-fry for 5–7 minutes, stirring frequently, until vegetables are tender-crisp.

Sauce and Finish

• Add Kentuckyaki Sauce to the pan and toss to coat.
• Cook for another 1–2 minutes, allowing the sauce to thicken slightly and coat the vegetables.

Serve

• Remove from heat. Garnish with sesame seeds or chopped green onion if desired.
• Serve over steamed rice, noodles, or on its own as a light, flavorful meal.

Kentuckyaki Fried Rice

Serves: 3–4
Time: 20 minutes

Ingredients

• 3 cups cold, cooked rice (day-old is best)
• 2 tablespoons vegetable oil (or sesame oil for added depth)
• 1 small onion, diced
• 1 cup mixed vegetables (carrots, peas, corn, or whatever you have on hand)
• 2 eggs, beaten
• 1/3 cup Kentuckyaki Sauce (or Hot & Spicy Kentuckyaki)
• 2 green onions, sliced
• Optional: protein like diced chicken, steak, tofu, or shrimp
• Optional garnish: Bourbon Smoked Sesame Seeds

Method

Prep the Rice
If using freshly cooked rice, let it cool and dry out a bit so it doesn’t get mushy in the pan.

Sauté the Base
Heat oil in a large skillet or wok over medium-high heat. Add the diced onion and mixed vegetables. Cook for 3–4 minutes until softened.

Add Eggs
Push veggies to one side of the pan. Pour in the beaten eggs and scramble until just cooked. Stir everything together.

Stir-Fry the Rice
Add the rice to the pan. Break up clumps with a spatula and stir-fry for 3–4 minutes to get some texture and light browning.

Season with Kentuckyaki
Pour in the Kentuckyaki Sauce and toss everything until the rice is evenly coated and warmed through. Taste and add more if you like it bolder.

Finish and Serve
Top with green onions and optional Bourbon Smoked Benne Seeds. Serve hot, straight from the pan.

Kentuckyaki Marinated Chicken Thighs with Glaze

Serves: 4
Time: 10 min prep + 1–8 hr marinate + 25–30 min cook

Recipe Inspired by @feedlexi on Instagram

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1/2 cup Kentuckyaki Sauce (for marinade)
• 1/3 cup Kentuckyaki Sauce (for glaze)
• 1 tablespoon olive oil
• 1 teaspoon cornstarch + 1 tablespoon water (slurry for glaze)
• Optional garnish: green onions, Bourbon Smoked Benne Seeds, lime wedges

Marinate the Chicken

• Place chicken thighs in a resealable bag or shallow dish.
• Add 1/2 cup Kentuckyaki Sauce and toss to coat evenly.
• Marinate in the fridge for at least 1 hour, or up to 8 hours for maximum flavor.

Cook the Chicken

Oven Method:

• Preheat oven to 425°F.
• Arrange thighs on a foil-lined baking sheet or roasting pan.
• Roast for 20–25 minutes, flipping once halfway through.

Make the Glaze

• While the chicken is cooking, add 1/3 cup Kentuckyaki Sauce to a small saucepan and bring to a gentle simmer over medium heat.
• In a small bowl, mix cornstarch and water to form a slurry.
• Stir the slurry into the simmering sauce and cook for 1–2 minutes, stirring, until the glaze thickens.

Glaze and Finish

• Once chicken is cooked through, brush with the Kentuckyaki glaze.
• Optionally, return to the oven or grill for 2–3 more minutes to let the glaze caramelize.

Serve

• Let rest for a few minutes before serving.
• Garnish with green onions, Bourbon Smoked Benne Seeds, or a squeeze of lime.

Oven-Roasted Kentuckyaki Ribs

Serves: 4
Time: 15 min prep + 2.5 hrs cook + optional marinating

Recipe Inspo from @theashbernal on Instagram

Ingredients

• 2–3 lbs pork ribs (baby back or St. Louis style)
• 1/2 cup Kentuckyaki Sauce (or Hot & Spicy Kentuckyaki) (plus extra for brushing)
  
• 1 teaspoon Bourbon Smoked Pepper 
• Optional: Bourbon Smoked Salt or kosher salt to taste
• Optional garnish: green onions, Bourbon Smoked Benne, lime wedges

Method

Prep the Ribs

• Pat ribs dry and remove the silver skin from the back if not already trimmed.
• Season both sides lightly with pepper
• Brush or rub with about 1/2 cup Kentuckyaki Sauce. For deeper flavor, marinate in the fridge for 2–12 hours.

Roast Low and Slow

• Preheat oven to 300°F (150°C).
• Line a baking sheet with foil and place a wire rack on top. Lay ribs on the rack, meaty side up.
• Cover tightly with foil and roast for 2 to 2.5 hours, until fork-tender.

Caramelize with Kentuckyaki

• Remove foil and brush ribs generously with more Kentuckyaki Sauce.
• Increase oven temp to 425°F (or turn on broiler). Roast uncovered for 10–15 minutes, or broil 3–5 minutes, until sauce is bubbling and caramelized.

Rest and Serve

• Let ribs rest for 10 minutes before slicing.
• Garnish with green onions, Bourbon Smoked Benne Seeds, or a squeeze of lime if desired.

Kentuckyaki Salmon Foil Packets with Couscous

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

• 1 red bell pepper, cut into thin strips
• ¼ cup snow peas
• ¼ cup shiitake mushrooms, sliced
• 2 salmon fillets (4–6 oz each)
• ¼ tsp Bourbon Smoked Pepper
• ¼ tsp Bourbon Smoked Salt
• 3 Tbsp Kentuckyaki Sauce (or Hot & Spicy Kentuckyaki)
• 1 tsp Bourbon Smoked Benne Seeds
• 1 (5.8 oz) package couscous mix, any flavor

Method

Assemble the Packets

• Preheat oven to 400°F.
• Cut two 12-inch sheets of foil. On one half of each sheet, layer the bell pepper, snow peas, and mushrooms.
• Place a salmon fillet on top of the vegetables.
• Season each fillet with Bourbon Smoked Salt and Pepper, and drizzle with 1½ tablespoons of Kentuckyaki Sauce.
• Fold the foil over the top and crimp the edges tightly to seal all three sides, forming a packet.

Bake and Finish

• Place foil packets on a baking sheet and bake for 10 minutes.
• While the salmon cooks, prepare the couscous according to package instructions.
• Carefully open foil packets after baking.
• Garnish the salmon and vegetables with Bourbon Smoked Benne Seeds. Serve with couscous on the side.

Kentuckyaki Tofu Lettuce Wraps

Serves: 4
Time: 30 minutes

Ingredients

For the Filling:

• 14 oz extra-firm tofu, pressed and cubed
• 3 tablespoons cornstarch
• 2–3 tablespoons neutral oil
• 1/2 cup Kentuckyaki Sauce (or Hot & Spicy Kentuckyaki)
• 1/2 red bell pepper, finely diced
• 1 carrot, shredded or julienned
• 1 cup mushrooms, finely chopped (shiitake or cremini work great)
• 1/2 cup water chestnuts or cucumber, diced (for crunch)
• 2 green onions, thinly sliced

To Serve:

• 1 head butter lettuce or Bibb lettuce (washed and separated into cups)
• Optional toppings: sesame seeds, lime wedges, chili crisp or sriracha, fresh herbs (mint, cilantro, Thai basil)

Method

Crisp the Tofu

• Toss tofu cubes in cornstarch until lightly coated.
• Heat oil in a pan over medium-high heat.
• Fry tofu until golden and crispy on all sides, about 8–10 minutes. Set aside.

Stir-Fry the Filling

• In the same pan, add a little more oil if needed.
• Sauté mushrooms, bell pepper, and carrots for 2–3 minutes until just softened.
• Return tofu to the pan and add Kentuckyaki Sauce.
• Stir-fry everything together for 2–3 minutes, letting the sauce reduce slightly and glaze the filling.
• Stir in diced water chestnuts (or cucumber) and green onions. Remove from heat.

Assemble the Wraps

• Spoon warm filling into each lettuce cup.
• Top with Bourbon Smoked Benne Seeds, herbs, a squeeze of lime, or a drizzle of chili sauce if desired.

Kentuckyaki Grilled Short Ribs

Serves: 6–8
Prep Time: 10 minutes (plus marinate time)
Cook Time: 6–10 minutes

• 5–6 pounds galbi-style cut beef short ribs (picnic ribs cut 1/4" thick across the bones, also known as "flanken" style)
• 1 bottle of Kentuckyaki Sauce (or Hot & Spicy Kentuckyaki)
• 1 Asian pear, grated (or substitute a regular pear)
• 2 scallions, sliced

Method

Marinate the Ribs

• In a large bowl or shallow pan, mix the Kentuckyaki Sauce with grated pear.
• Add the ribs, tossing to coat well.
• Marinate for at least 30 minutes, but for best results, let sit for 12–24 hours.

Grill the Ribs

• Preheat a grill to high heat.
• Remove ribs from the marinade, letting excess liquid drip off.
• Grill the ribs in batches, turning until they are caramel brown and slightly charred around the edges, about 3–5 minutes per side.

Serve

• Cut the ribs between the bones.
• Garnish with sliced scallions and serve immediately.

Find More Recipes in our EAT YOUR BOURBON cookbook.