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Sticky Bourbon Chicken Skewers

Sticky bourbon chicken skewers with a glossy, sticky bourbon-brown sugar glaze. Marinated chicken grills up caramelized with sweet-savory flavor and visible glaze for easy party appetizer skewers.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 lb chicken breasts cut into chunks
Bourbon
  • 0.25 cup bourbon
Soy sauce
  • 0.25 cup soy sauce
Brown sugar
  • 0.25 cup brown sugar
Honey
  • 2 tbsp honey
Garlic
  • 2 clove garlic minced
Fresh ginger
  • 1 tsp fresh ginger grated
Red pepper flakes
  • 0.5 tsp red pepper flakes
Wooden skewers
  • 1 wooden skewers soaked
Sesame seeds
  • 2 tbsp sesame seeds for garnish
Green onions
  • 2 green onions for garnish

Equipment

  • 1 grill

Method
 

Make the bourbon marinade
  1. Whisk together bourbon, soy sauce, brown sugar, honey, garlic, ginger, and red pepper flakes until the sugar dissolves and the mixture looks glossy.
  2. Reserve 1/4 cup of the marinade for basting and set it aside so it stays ready for grilling.
Marinate and skewer
  1. Marinate the chicken in the remaining marinade for 1-4 hours, refrigerating until it looks well-coated and lightly darkened.
  2. Thread the chicken onto soaked wooden skewers, arranging pieces so they sit evenly for consistent browning.
Grill and glaze
  1. Grill the skewers over medium-high heat for 5-6 minutes per side, until caramelized and cooked through with visible browning.
  2. Baste with the reserved marinade during grilling so the sauce thickens and turns sticky and glossy on the chicken.
Finish
  1. Garnish with sesame seeds and green onions before serving for a fresh finish and added texture.

Notes

For the stickiest glaze, baste a couple of times during the cook and keep the grill at medium-high so the sugars caramelize instead of burning. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on a grill or skillet until hot. Freezing isn’t recommended because the glaze can separate after thawing. Dietary swap: use low-sodium soy sauce to reduce sodium while keeping the sweet-savory profile.