If you’re craving something that bursts with flavor yet feels like a warm hug on a plate, you have to try this Bourbon Chicken Skewers Recipe. These skewers capture the perfect balance of sweet, savory, and just a touch of tang, thanks to that amazing bourbon-infused marinade. Juicy chicken pieces grilled to perfection and finished with a glossy glaze make this dish a guaranteed crowd-pleaser. Whether you’re whipping up a weeknight dinner or need a show-stopping appetizer for your next gathering, these skewers deliver on every level.
Ingredients You’ll Need
The magic behind this Bourbon Chicken Skewers Recipe lies in its simple yet essential ingredients. Each one plays an important role, whether it’s bringing richness, brightness, or that classic bourbon warmth to the dish.
- 1.5 pounds boneless, skinless chicken thighs or breasts: Thighs offer extra juiciness, but breasts work wonderfully lean and tender.
- 1/3 cup soy sauce: Provides a deep umami flavor and salty backbone to the marinade.
- 1/4 cup brown sugar: Adds sweetness and helps create a beautiful caramelization when grilled.
- 1/4 cup bourbon (or apple juice + 1 teaspoon vanilla extract): The star ingredient that gives this recipe its distinctive rich, warm flavor.
- 2 tablespoons ketchup: Introduces a subtle tang and depth, balancing sweet and savory notes.
- 1 tablespoon apple cider vinegar: Brightens the marinade with a gentle acidity that cuts through the richness.
- 2 cloves garlic, minced: Essential aromatic that adds savory depth and complexity.
- 1 teaspoon fresh grated ginger: Brings a fresh, zesty kick that livens up the marinade.
- 2 teaspoons cornstarch (for slurry): Helps thicken the reserved marinade into a luscious glaze.
- 2 tablespoons water (for slurry): Combined with cornstarch to perfect the glaze’s consistency.
- 1 tablespoon chopped green onions or chives, for garnish (optional): Adds a pop of color and a fresh, mild onion flavor at the end.
How to Make Bourbon Chicken Skewers Recipe
Step 1: Craft the Perfect Marinade
Begin by whisking together soy sauce, brown sugar, bourbon, ketchup, garlic, ginger, and apple cider vinegar in a bowl. This marinade is your flavor powerhouse, combining sweet, salty, tangy, and aromatic notes. Be sure to reserve half a cup of this mixture to turn into a shiny glaze later!
Step 2: Marinate the Chicken
Throw your chicken chunks into the marinade, coating every piece generously. Pop the bowl into the fridge and let it soak up those flavors for at least one hour—overnight is even better if you have the time. This step is what makes the chicken irresistibly juicy and flavorful.
Step 3: Prepare Your Skewers
If you’re using wooden skewers, soak them in water for about 30 minutes before threading the chicken pieces on. This prevents them from burning on the grill and ensures a smooth cooking experience.
Step 4: Get Ready to Grill
Preheat your grill or grill pan to medium-high heat and lightly oil the surface to prevent sticking. This is where the magic happens—grilling over direct heat gives the chicken that perfect charred exterior and locks in all those marinade flavors.
Step 5: Grill the Skewers
Place your skewers on the grill and cook for 3 to 4 minutes per side. Flip carefully until the chicken reaches an internal temperature of 165°F and boasts those beautiful char marks. You’ll start to notice that rich aroma wafting up—it’s pure bourbon bliss.
Step 6: Make the Glaze
While the chicken grills, pour the reserved marinade into a saucepan and bring it to a simmer. Mix cornstarch and water to form a slurry, then stir it into the marinade. Keep stirring until it thickens into a shiny, sticky glaze that will take these skewers to the next level.
Step 7: Glaze and Garnish
Brush the warm glaze over your freshly grilled skewers, giving them a glossy, irresistible finish. Sprinkle with chopped green onions or chives for a lovely pop of color and fresh bite right before serving.
How to Serve Bourbon Chicken Skewers Recipe
Garnishes
While the green onions add a fresh crunch, you can also consider a sprinkle of toasted sesame seeds or a few fresh cilantro leaves for an extra layer of texture and herbal brightness. These garnishes make the dish look even more inviting and add delightful little surprises with every bite.
Side Dishes
These Bourbon Chicken Skewers pair fabulously with simple steamed jasmine rice or coconut rice to soak up every bit of that flavorful glaze. For a lighter option, serve alongside grilled vegetables or a crisp Asian-style slaw that adds refreshing contrast to the richness.
Creative Ways to Present
For parties or casual dinners, try serving the skewers over a bed of mixed greens drizzled with a light ginger vinaigrette, turning this recipe into a vibrant salad. You can even slice the grilled chicken off the skewers and use it as a topping for rice bowls or in wraps for a fun handheld meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and you might, though they’re likely to vanish quickly—store the skewers in an airtight container in the refrigerator. They’ll stay fresh for up to three days, making for an easy lunch or quick dinner fix.
Freezing
You can freeze the cooked chicken skewers as well. Wrap them tightly in plastic wrap and place them in a freezer bag. They’ll keep well for up to three months. Just thaw them overnight in the fridge before reheating.
Reheating
To reheat, gently warm the skewers in a preheated oven at 350°F for about 10 minutes or until heated through. Be sure to brush on a bit more of the reserved glaze or some fresh marinade to keep the chicken moist and flavorful.
FAQs
Can I use chicken breasts instead of thighs for this Bourbon Chicken Skewers Recipe?
Absolutely! Chicken breasts work perfectly fine and offer a leaner option. Just be careful not to overcook them since they can dry out more quickly than thighs.
What if I don’t have bourbon on hand?
No worries! You can substitute bourbon with a mixture of apple juice and a teaspoon of vanilla extract. This combo mimics the sweetness and depth of bourbon without the alcohol.
Should I soak wooden skewers before grilling?
Yes, soaking wooden skewers in water for about 30 minutes before threading the chicken prevents them from burning on the grill, which is an important step for safety and flavor.
Is it necessary to marinate the chicken overnight?
While marinating overnight intensifies the flavor and tenderness, even an hour in the fridge will produce delicious results if you’re pressed for time.
Can I cook these skewers indoors if I don’t have a grill?
Definitely! A grill pan or even a broiler works great to get that lovely char and caramelization. Just make sure to watch them closely to avoid burning.
Final Thoughts
There’s something truly special about the way this Bourbon Chicken Skewers Recipe brings together simple ingredients to create an unforgettable flavor experience. It’s perfect for impressing friends or treating yourself to a delightful meal any day of the week. I genuinely hope you give it a try soon and see just how easy and rewarding homemade skewers can be!
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Bourbon Chicken Skewers Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes (including 1 hour marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
These Bourbon Chicken Skewers are a flavorful and juicy grilled dish featuring marinated chicken chunks infused with a sweet and tangy bourbon-based glaze. Perfect for a quick weeknight dinner or weekend barbecue, the chicken is marinated in a mix of soy sauce, brown sugar, garlic, ginger, and bourbon, then grilled to perfection and finished with a luscious glaze made from the reserved marinade thickened with cornstarch.
Ingredients
Chicken Marinade and Skewers
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup bourbon (or apple juice + 1 teaspoon vanilla extract)
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
Glaze
- Reserved 1/2 cup marinade
- 2 teaspoons cornstarch (for slurry)
- 2 tablespoons water (for slurry)
Garnish
- 1 tablespoon chopped green onions or chives (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, brown sugar, bourbon, ketchup, garlic, ginger, and apple cider vinegar until well combined. Reserve 1/2 cup of this mixture for making the glaze later.
- Marinate the Chicken: Add the chopped chicken pieces to the remaining marinade in the bowl. Cover and refrigerate for at least 1 hour or preferably overnight to allow the flavors to infuse the meat.
- Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Once soaked, thread the marinated chicken pieces evenly onto each skewer.
- Preheat the Grill: Heat your grill or grill pan to medium-high. Lightly oil the grill surface to prevent the chicken from sticking during cooking.
- Grill the Chicken: Place the skewers on the grill and cook for 3 to 4 minutes on each side, turning carefully to get even char marks. Continue grilling until the chicken reaches an internal temperature of 165°F and is nicely charred.
- Make the Glaze: While the chicken cooks, pour the reserved marinade into a small saucepan and bring it to a simmer. In a separate small bowl, mix the cornstarch and water to create a slurry. Stir this slurry into the simmering marinade and cook until the sauce thickens into a glossy glaze.
- Glaze and Serve: Once the chicken is grilled, brush the hot skewers generously with the thickened glaze. Sprinkle chopped green onions or chives over the top for freshness, and serve immediately while hot.
Notes
- For a non-alcoholic option, substitute bourbon with apple juice and a teaspoon of vanilla extract.
- Chicken thighs provide more juiciness and flavor, but chicken breasts can be used for a leaner option.
- Soaking wooden skewers prevents them from burning on the grill.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- For easier cleanup, use a grill pan or foil-lined grill grate.
- Marinate the chicken overnight for deeper flavor absorption.
