A Story About My First Skewer
I first made these skewers for my grandson’s birthday. He wanted a “fancy” cookout. I was so nervous. The smell from the grill made everyone gather around. It was a big hit.
Now I make them all the time. They feel like a party on a stick. The secret is in the sweet, sticky glaze. I still laugh at how easy they are. Do you have a favorite food for celebrations?
Why This Recipe Works
Marinating matters. It lets the flavor go deep into the chicken. That one hour of waiting is so important. It turns simple chicken into something special.
And that final glaze? That’s the magic touch. It gives a shiny, tasty coat. This matters because good food is about layers of love. You build the flavor step by step.
Let’s Talk Flavor
This sauce is a perfect mix. The bourbon adds a warm, deep note. The brown sugar and honey make it sweet and sticky. Doesn’t that smell amazing when it simmers?
The soy sauce and garlic give it a savory backbone. It’s not too sweet, not too salty. Just right. Fun fact: the alcohol cooks off, leaving just a rich taste. Would your family like it more sweet or more savory?
Grilling, Baking, or Air Frying?
You can cook these any way you like. The grill gives a smoky flavor I just adore. Baking is perfect for a rainy day. Your kitchen will smell wonderful.
The air fryer makes them fast and crispy. They are so juicy inside. No matter your tool, you get a great meal. Which cooking method do you use most at home?
A Little Kitchen Tip
Always soak your wooden skewers. I forgot once. They caught fire on the grill! It was a little scary. Now I set a timer for 30 minutes in a pan of water.
This small step keeps your skewers safe. It shows that the little things matter in cooking. They keep the big things, like our dinner and our fun, just perfect.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| boneless skinless chicken breasts, cut into chunks | 1 1/2 pounds | Cut into 1 1/2-inch pieces |
| bourbon | 1/2 cup (4 ounces) | |
| soy sauce | 1/4 cup (64 g) | |
| light brown sugar | 1/4 cup (50 g) | Packed |
| honey | 2 tablespoons | |
| ketchup | 2 tablespoons | |
| rice vinegar | 2 teaspoons | |
| garlic, minced | 2 teaspoons | |
| paprika | 1 teaspoon | |
| black pepper | 1/2 teaspoon | |
| wooden skewers | as needed | Soaked in water for 30 minutes |
| parsley | for garnish | Fresh |
Bourbon Chicken Skewers: A Sweet & Smoky Story
Hello, my dear! Pull up a chair. Let’s talk about these skewers. They remind me of summer evenings on my old patio. My neighbor, Mr. Henderson, loved to grill. He shared this recipe with me years ago. Doesn’t that smell amazing? It’s sweet, smoky, and a little bit sticky. Perfect for little hands to help with. I still laugh at that. My grandson always sneaks a piece before it’s glazed. Let’s make some memories together, shall we?
Step 1: Make the Magic Sauce
First, we make our magic sauce. Grab a small pot. Add the bourbon, soy sauce, brown sugar, and all the other saucy bits. Warm it on the stove. Stir it often for about 4 minutes. You’ll see it get a little thicker. Then take it off the heat. Let it cool down for a bit. (Hard-learned tip: Let it cool before adding the chicken. Hot sauce starts to cook the meat right away. We don’t want that yet!)
Step 2: Marinate the Chicken
Now, get your chicken pieces ready. Put them in a big bowl. Pour most of the cool sauce over them. Save about half a cup in a little cup for later. Mix it all up so every piece is happy. Cover the bowl and let it rest in the fridge. An hour is good. Four hours is even better. The flavor soaks right in. Do you think the chicken tastes better after a short or long marinade? Share below!
Step 3: Thread the Skewers
Time to thread our skewers! Soak wooden sticks in water first. This stops them from burning. Slide 4 or 5 chicken cubes onto each stick. Leave a little space between them. This helps them cook evenly. I like to do this over the sink. It can get a bit drippy. Now, choose your cooking adventure. We can use an air fryer, oven, or grill. I’ll give you all the choices.
Step 4: Cook Your Skewers
For the air fryer: Heat it to 400 degrees. Lay your skewers in a single layer. Cook for about 12 minutes. Flip them halfway. For the oven: Heat to 400 degrees. Use a lined baking sheet. Bake for 20-25 minutes. Flip halfway. For the grill: Use medium heat. Grill for 8-10 minutes per side. No matter how you cook, check the temperature. Chicken is done at 165 degrees inside.
Step 5: Glaze and Serve
While the chicken cooks, finish the glaze. Take that saved sauce. Boil it in your small pot. Let it bubble for 3-5 minutes. It will get thick and shiny. Brush this warm glaze all over your cooked skewers. Sprinkle with fresh parsley. It looks so pretty. The glaze makes everything sticky and sweet. Just like my grandson likes it.
Cook Time: 25-30 minutes
Total Time: 1 hour 30 minutes (with marinating)
Yield: 4-6 servings
Category: Dinner, Grilling
Three Fun Twists to Try
Recipes are like stories. You can tell them a new way each time. Here are three fun twists for our skewers. I think you’ll love them.
Pineapple Party
Add chunks of fresh pineapple between the chicken. The fruit gets all caramelized. It’s a tropical vacation on a stick.
Spicy Kick
Add a big pinch of red pepper flakes to the marinade. It gives the sweet sauce a little warm buzz. My husband loves it this way.
Veggie Swap
Use big mushrooms or firm tofu instead of chicken. They soak up that bourbon sauce beautifully. A wonderful meatless Monday idea.
Which one would you try first? Comment below!
What to Serve With Your Skewers
Now, what goes on the plate? I love simple sides. They let the skewers shine. Fluffy white rice is perfect for soaking up extra glaze. A crisp green salad with a light dressing balances the sweetness. Or, grill some corn on the cob right alongside the chicken. It’s a perfect summer plate.
For a drink, a glass of iced tea with lemon is my go-to. It’s so refreshing. For the grown-ups, the bourbon in the recipe pairs nicely with a cold ginger beer. Just a little splash makes a fun cocktail. Which would you choose tonight?
Keeping Your Bourbon Chicken Skewers Tasty
Let’s talk about keeping these skewers yummy for later. Once cooled, store them in a sealed container. They will stay good in your fridge for three days. You can also freeze them for up to three months.
I love making a double batch for easy meals. Just freeze the extra skewers on a tray first. Then pop them into a bag. This stops them from sticking together. It’s a real time-saver on busy nights.
To reheat, I use my oven at 350 degrees. It keeps the chicken juicy. I learned this after microwaving some once. They got a bit rubbery! Warming them slowly is the secret.
Batch cooking matters. It turns one cooking session into many happy meals. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Skewer Snags
First, always soak wooden skewers. I forgot once. They caught fire on the grill! Soaking for 30 minutes keeps them safe. This simple step prevents a smoky surprise.
Second, cut your chicken pieces the same size. This helps them cook evenly. No one wants a burnt piece next to a raw one. Uniform pieces mean perfect cooking every time.
Third, don’t skip boiling the reserved glaze. Raw marinade touched raw chicken. Boiling makes it safe and sticky-sweet. It transforms your sauce into a glossy finish.
Fixing these small issues builds your cooking confidence. It also makes the flavor just right. Which of these problems have you run into before?
Your Bourbon Chicken Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use tamari or coconut aminos instead of soy sauce.
Q: How far ahead can I marinate? A: Four hours in the fridge is perfect. It gives great flavor.
Q: What if I don’t have bourbon? A: Use apple juice with a teaspoon of vanilla extract. Fun fact: This swap gives a similar sweet, deep taste.
Q: Can I double the recipe? A: Absolutely. Just use two baking sheets so the chicken isn’t crowded.
Q: Any optional tips? A: Add pineapple chunks between the chicken pieces. They get wonderfully caramelized. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these skewers as much as I do. Cooking is about sharing joy and good food. I would be so thrilled to see your creations.
If you give this recipe a try, please share a photo. Show me your beautiful dinner. Have you tried this recipe? Tag us on Pinterest! I always look for your posts.
Thank you for cooking with me today. Happy cooking!
—Grace Ellington.
Bourbon Chicken Skewers
Description
Juicy chicken skewers marinated in a sweet and smoky bourbon glaze, perfect for grilling, air frying, or baking.
Ingredients
Instructions
- In a small saucepan over medium heat, combine the bourbon, soy sauce, brown sugar, honey, ketchup, rice vinegar, garlic, paprika, and black pepper. Stir often and heat until the mixture thickens slightly, about 3-4 minutes. Remove from heat and let cool for 5-10 minutes.
- Place the chicken pieces in a large bowl or zip-top bag. Pour the cooled marinade over the chicken, reserving 1/2 cup for later. Toss to coat the chicken, then cover and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavor.
- When ready, preheat the air fryer to 400 degrees F.
- Working one skewer at a time, thread 4-5 chicken cubes onto each.
- Arrange the skewers in a single layer in the basket of your air fryer. Depending on the size of the air fryer, you may have to work in batches.
- Air fry at 400 degrees F for 11-12 minutes, flipping halfway through. The chicken is done when it reaches an internal temperature of 165 degrees F.
- While the chicken cooks, bring the reserved marinade to a boil in a small saucepan. Let it simmer until it thickens into a glaze, about 3-5 minutes.
- Brush the glaze over the cooked chicken skewers and garnish with fresh parsley.
Notes
- For Oven Baking: Preheat oven to 400°F. Bake skewers on a parchment-lined sheet for 20-25 minutes, flipping halfway. For Grilling: Grill over medium heat for 8-10 minutes per side. For both methods, prepare the glaze from the reserved marinade as in step 7.