Applebee's Bourbon Bacon Chicken & Shrimp
A hearty copycat restaurant plate: grilled Cajun chicken breasts topped with garlicky sautéed shrimp, a sweet-smoky bourbon glaze, crispy bacon and melted Colby-Jack cheese. Pair with mashed potatoes and steamed vegetables.
⏱️ Prep: 20 min🍳 Cook: 25 min
Nutritionper 100 g›
202
Calories
18g
Protein
10g
Carbs
10g
Fat
Ingredients
| 4 (6-8 oz / 170-225 g each) | boneless, skinless chicken breasts |
| 2 tablespoons (30 ml) | olive oil |
| 1 teaspoon (for chicken) | garlic powder |
| 1 teaspoon (for chicken) | onion powder |
| 1 teaspoon (for chicken) | paprika |
| to taste | salt and black pepper |
| 1 lb (450 g) | large shrimp (16-20 count), peeled and deveined |
| 1 tablespoon (15 g) | butter |
| 2 cloves | garlic, minced (for shrimp) |
| 2 teaspoons | paprika (Cajun seasoning) |
| 1 teaspoon | garlic powder (Cajun seasoning) |
| 1 teaspoon | onion powder (Cajun seasoning) |
| 1 teaspoon | dried oregano |
| 1 teaspoon | dried thyme |
| 1/2 teaspoon | cayenne pepper (Cajun seasoning) |
| 1/2 teaspoon | black pepper (Cajun seasoning) |
| 1/2 teaspoon | salt (Cajun seasoning) |
| 1/2 cup (120 ml) | bourbon whiskey |
| 1/2 cup (120 ml) | water |
| 1/3 cup (80 ml) | soy sauce |
| 1/3 cup (75 g) | packed brown sugar |
| 2 tablespoons (30 ml) | apple cider vinegar |
| 2 tablespoons (30 ml) | pineapple juice |
| 1 tablespoon (15 ml) | Worcestershire sauce |
| 1 teaspoon (5 ml) | liquid smoke |
| 3 cloves | garlic, minced (for glaze) |
| 1/2 teaspoon | ground ginger |
| 1/4 teaspoon | cayenne pepper (for glaze) |
| 2 tablespoons + 2 tablespoons water | cornstarch mixed with water (slurry) |
| 8 slices | bacon, cooked crispy and crumbled |
| 1 cup (100 g) | shredded Colby-Jack cheese (or Monterey Jack) |
| 2 tablespoons | fresh parsley, chopped |
| 2 | green onions, sliced |
Instructions
- Make Cajun seasoning: mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper and salt in a small bowl. Set aside.
- Prepare bourbon glaze: combine bourbon, water, soy sauce, brown sugar, vinegar, pineapple juice, Worcestershire, liquid smoke, garlic, ginger and cayenne in a saucepan. Bring to a boil, reduce heat and simmer 10-12 minutes. Whisk in the cornstarch slurry and cook 2-3 minutes until thickened. Set aside.
- Cook bacon until crispy, drain and crumble.
- Pound chicken breasts to an even 2 cm (3/4-inch) thickness and pat dry. Mix olive oil with garlic powder, onion powder, paprika, salt and pepper; rub over the chicken and sprinkle with 1 tablespoon Cajun seasoning.
- Preheat a grill or grill pan to medium-high. Grill chicken 6-7 minutes per side until it reaches 74°C (165°F). Brush with bourbon glaze during the last 2 minutes, then transfer to a baking dish.
- In a large skillet over medium-high heat, melt butter, add garlic and cook 30 seconds. Add shrimp, season with the remaining Cajun seasoning and cook 2-3 minutes per side until pink and opaque.
- Preheat the broiler. Top each chicken breast with shrimp, brush generously with bourbon glaze, then sprinkle with crumbled bacon and cheese. Broil 2-3 minutes until the cheese melts and bubbles.
- Garnish with parsley and green onions and serve with extra bourbon glaze on the side. Pro tip: the glaze keeps refrigerated up to 5 days; reheat before using.