Bourbon Chicken Skewers

These sticky, caramelized Bourbon Chicken Skewers are packed with sweet and savory flavor, grilled to smoky perfection with a rich bourbon glaze.

Why This Recipe Works:

• Cornstarch slurry creates an ultra-glossy glaze that clings to the chicken instead of dripping into the grates.
• Thigh meat provides a robust protein matrix that stays incredibly juicy even under high direct heat.
• Adding the bourbon glaze at the very end prevents the sugars from burning and turning bitter.

The first time I attempted a bourbon glaze was in my cramped third-floor apartment during a sweltering July heatwave, where I accidentally set off the smoke alarm three times while trying to reduce the sauce. My cat hid under the sofa for hours, and my forearms ached from frantically waving a kitchen towel at the ceiling detector.

It was a sticky, beautiful mess.

Most backyard grillers fail at skewers because they cut the meat into uneven chunks, causing the smaller pieces to dry out into leather before the larger ones even register safe on a thermometer. Worse, they brush the sugary glaze on too early, which leads to carbonized, bitter crusts rather than a glossy, caramelized lacquer.

The secret lies in the science of sugar caramelization. By keeping the glaze off the grill until the final two minutes, we let the chicken develop a beautiful Maillard reaction crust first before painting on the sticky sauce.

Trust me, your grill is ready for this.

You probably already have most of these ingredients in your pantry, so let's get prepping.

Bear with me here, because the quality of your spirits actually matters. I tested this with three different brands of cheap cooking bourbon, and they all failed because they tasted like pure rubbing alcohol. Hands down, a decent mid-shelf bottle is what you need to get those rich, oaky undertones.

Bourbon Chicken Skewers

• Publisher Storied Skillet
• Cuisine American
• Category Dinner, Grilling
• Prep Time 20 minutes
• Cook Time 15 minutes
• Servings 4
• Calories 380 calories
• Rating 4.8 697
• Tags Bourbon Chicken, Chicken Skewers, Grilled Chicken, BBQ Skewers

Ingredients

• 800g boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup bourbon whiskey
• 1/2 cup packed dark brown sugar
• 1/4 cup low-sodium soy sauce
• 2 tbsp apple cider vinegar
• 3 cloves garlic, finely minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)
• 1 tsp Diamond Crystal kosher salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp neutral oil (like canola or grapeseed)

Directions

1. Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
2. In a small saucepan, combine the bourbon, dark brown sugar, soy sauce, apple cider vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
3. Whisk the cornstarch slurry into the simmering sauce and let it bubble for 1 to 2 minutes until it thickens into a glossy glaze that coats the back of a spoon. Remove from heat and set aside.
4. Toss the cubed chicken thighs with the neutral oil, Diamond Crystal kosher salt, and black pepper in a large bowl. Thread the chicken tightly onto the soaked skewers.
5. Preheat your grill or grill pan to medium-high heat. Oil the grates well using a rolled-up paper towel dipped in oil held with tongs.
6. Grill the skewers for 5 to 6 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. During the last 2 minutes of grilling, generously brush the bourbon glaze over all sides of the chicken skewers, allowing it to caramelize and bubble slightly without burning.
8. Remove from the grill, let rest for 3 minutes, and serve with any remaining glaze drizzled on top.

Notes

• We highly recommend using Diamond Crystal Kosher Salt. If you are using fine table salt or Morton's kosher salt, cut the volume in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid over-salting.
• Chicken thighs are far superior to chicken breasts for skewers because their higher fat content and robust protein matrix prevent them from drying out under the intense, direct heat of the grill.
• Do not brush the glaze onto the chicken at the beginning of grilling. The high sugar content in the bourbon glaze will burn almost instantly, creating a bitter, black crust before the chicken is cooked through.
• After a day in the fridge, the glaze will naturally gelatinize and look thick. Simply reheat it gently with a splash of water to restore its glossy, velvety texture.
• If you prefer a milder flavor profile, you can swap these out for our honey garlic chicken skewers.

Serving Suggestions

These sweet and savory skewers are incredibly versatile and pair beautifully with classic summer sides. Serve them hot off the grates to keep that glaze perfectly sticky and warm.

• A bed of fluffy, warm rice to soak up the extra sweet glaze.
• A side of smoky Grilled Vegetable Kabobs to balance the rich sweetness.
• A crisp, refreshing green salad tossed in a light vinaigrette.
• Grilled pineapple rings, which caramelize beautifully alongside the chicken.

Storage and Reheating

Store any leftover skewers in an airtight glass container in the refrigerator for up to four days. The glaze will solidify into a jelly-like consistency due to the gelatin in the chicken and the cornstarch in the sauce, which is completely normal.

Don't panic when you see this.

To reheat, slide the chicken off the skewers and place them in a skillet over medium-low heat with a tablespoon of water. Cover the pan with a lid to trap the steam, which gently loosens the glaze back into its original glossy state.

Alternatively, you can microwave them on medium power in 30-second bursts, stirring occasionally to ensure even heating. Avoid high heat reheating, as this will dry out the chicken and cause the sugars in the glaze to scorch.

It tastes just as good the next day.

Ingredient Substitutes

If you need to swap out a few ingredients based on what is in your pantry, here are the easiest adjustments you can make:

1. Bourbon: If you want to avoid alcohol, swap the bourbon for apple juice or white grape juice mixed with a splash of apple cider vinegar.
2. Chicken Thighs: You can use chicken breasts, but be extremely careful not to overcook them, or try making air fryer chicken skewers if you prefer a different cooking method.
3. Soy Sauce: Tamari or coconut aminos work perfectly as a gluten-free alternative.
4. Apple Cider Vinegar: Rice vinegar or white wine vinegar can be used in a pinch to provide that necessary acidic bite.

These skewers have saved my weeknight dinner routine more times than I can count, bringing that smoky, sticky restaurant vibe right to my own backyard. Fire up the grill, tap your tongs twice for good luck, and enjoy every single bite!