Sticky Bourbon Chicken Skewers

These sticky bourbon chicken skewers are not only an easy party appetizer, they’re incredibly additive. You can’t stop after eating just one!

[updated May 31, 2019] I’m telling you this as a friend: make sure you’ve got people standing around when you take these babies off the stove, because once you taste one, you’ll want to eat the entire platter, sticky fingers and all.

You think I’m joking? I double dog dare you to not eat just one. Go ahead! Try me.



Related: Turkey, Cranberry, and Cream Cheese Pinwheels for a Party


You can skip the skewers if you’d like, and just cut the chicken up into bite-sized pieces and stab them with toothpicks.

The star of this recipe is the marinade, so whether you serve the chicken on skewers or not is secondary.

Just make sure you remember to have fun! (although pssst… the bourbon helps that part!)



Sticky Bourbon Chicken Skewers

Ingredients

Protein

boneless, skinless chicken thigh2 pounds

Dry Goods

olive oil1 tablespoon
honey.5 cup
soy sauce.25 cup
Worcestershire sauce2 tablespoons

Extra Items

wooden skewers
bourbon.5 cup

Produce

garlic2 cloves

Instructions

I'm telling you this as a friend: make sure you've got people standing around when you take these babies off the stove, because once you taste one, you'll want to eat the entire platter, sticky fingers and all.

  1. Cut the chicken into long strips, then skewer. Set aside.
  2. Combine the rest of ingredients in a bowl and whisk until smooth.
  3. Add the sauce to a large, wide saucepan set over medium heat. Bring to a simmer, then lower the heat.
  4. Add the skewers and turn in the sauce to coat.
  5. Cook until chicken is cooked through, about 8-10 minutes. Turn occasionally to prevent the sauce from burning.
  6. Remove the chicken skewers from the pan and set aside. Spoon any remaining sauce into a bowl to be used as a dipping sauce on the skewers.

Prep Plan

Prep it for later:
1. Cut the chicken, if needed, and thread onto skewers. Transfer to a resealable bag or container.
2. Combine the remaining ingredients in a resealable container.
Store chicken and sauce ingredients in the fridge for up to 7 days, or the freezer for up to 3 months.

You’ll need:
1 bag or container of skewered chicken
1 container of sauce ingredients

Prepare from prepped:
1. Thaw ingredients as necessary.
2. Follow the instructions in Steps 3-6

30 thoughts on “Sticky Bourbon Chicken Skewers”

  1. This recipe is so good! With my version, I added Korean bbq sauce that I bought from Karman Foods. It was a great twist of the taste. So delicious and flavorful! Love it!

  2. The sauce was very delicious…yes it’s on the thin side but still great. Only problem I had with it is not sticking to the chicken. The kids ate them all..I had to pour extra sauce in their plate.

  3. Rhonda Copeland

    Would brown sugar work instead of honey? Maybe that would make the sauce stickier? I’m going to try it.

  4. We loved these!! They cook up so quick and are delicious!! I left the heat up a little more than medium and the sauce thickened perfectly!! Will definitely make these again – so yummy!

  5. Pingback: 20+ Meat Appetisers – This Is The Reason Why You Should Choose 3 Of Them! – ALL FOOD RECIPES

  6. Sauce was great in the chicken. Grilled ours. Just need to caramelize the sauce more. Can’t rush a good thing. . It will thicken by its self. Great recipe. Thank you!!

  7. The flavor is wonderful but it’s true, this is a very thin sauce. The picture I believe is a little deceiving. I added corn starch to mine to thicken the sauce.

  8. Very disappointed in this recipe I expected the sauce to be a thick glaze. The sauce was very thin and not much adhered to the chicken like shown in the pictures. Rethink this recipe. I had to resort wrapping chicken in bacon and pineapple and broiling them to get any crispness.

  9. This is a simple receipt that tastes great. Will try a little corn starch to help thicken the sauce; however, great flavor and my family devoured them!

  10. I’m so sorry to hear that!! I haven’t made these in a while, so I’m going to make them again and see if there’s something I can recommend that can help the sauce come out thicker for you.

  11. I’ve never made them ahead of time and reheated, but I’m pretty confident they would work out fine. If you’re nervous, maybe skewer and grill the chicken, then make the sauce separately and then reheat and combine before serving.

  12. Really disappointed in how thin the sauce is! It tastes good, but isn’t making for a good presentation 😢 What did I do wrong?

  13. Nope! I don’t use anything TOO fancy, but that’s about it. The bourbon I used for this recipe was Maker’s Mark, if I remember correctly.

  14. The consistency of the sauce was so thin.. I boiled & boiled the sauce in the hopes it would cook down & never did. The flavor was good but definitely not sticky considering the amount of honey. It was like water. Still an ok flavor after all that but will be looking for a recipe that can actually coat & stick to the meat

  15. This would be perfect for a summer get together! I never tried bourbon chicken before but sounds like I would love it!

  16. These are such a big hit!!!
    Everyone loved them and you are right it is impossible to just eat one!
    I followed your advice and served individual pieces skewered with a cocktail stick……I am not sure how many I had but I had certainly disposed of quite a few cocktail sticks by the end of the party 😉

  17. What in the sweet heavens is this!!???? These look unbelievably amazing. Especially the last pic with the sauce drizzle! I am saving this recipe for sure!

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