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
Scale
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.
