Warning: this bourbon chicken recipe is super addictive. You can’t stop after eating just one!
I’m telling you this as a friend: make sure you’ve got people standing around when you take these babies off the stove or the grill because once you taste one, you’ll want to eat the entire platter, sticky fingers and all.
Do you think I’m joking? I double-dog dare you to not eat just one. Go ahead! Try me.
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 this bourbon chicken on skewers or not is secondary.
Just make sure you remember to have fun! (although pssst… the bourbon helps that part!)
This recipe also works with a variety of different proteins!
Try tossing the sauce with:
- pressed tofu then baked with the prepared sauce on a sheet pan
- pork tenderloin smothered in the sauce and wrapped in foil before baking
- chicken stir fry served with rice and vegetables
- steak bites, sliced off the grill
- pork chops on the one, grilled
In other words, feel free to get creative!
A quick word about the marinade on this bourbon chicken:
The sauce for these skewers is incredibly easy to make, and it’s up to you just how “sticky” you’d like to make them. As you can see in the pics, the sauce is somewhat thin and pourable; the recipe as written doesn’t make a gloopy, sticky sauce.
But if you’re looking for a sauce that’s thicker, or you want to “sticky-i-fy” it a bit more, you’ve got a couple of options:
- Double the ingredients in the sauce recipe and plan on cooking it much longer; the sauce will reduce and reduce and reduce as it simmers, and the longer it reduces, the thicker and stickier it gets.
- Add a cornstarch slurry to the sauce, made by mixing equal parts cornstarch and water until you’ve got a runny consistency. Whisk that into the sauce and simmer an extra 5 minutes or so to cook the cornstarch. Once it’s off the heat and begins to cool, the sauce will thick up.
- Add more honey and less bourbon, playing around with the ratios until the consistency is what you prefer.
Sticky Bourbon Chicken Skewers
- 2 pounds boneless, skinless chicken thighs skinless chicken thigh
- 1 tablespoon olive oil
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic clove
- ½ cup bourbon
- wooden skewers
- Cut the chicken, if needed, and thread onto skewers. Transfer to a resealable bag or container.
- 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.
Prepare From Prepped:
- Thaw ingredients as necessary.
- Follow the instructions in Steps 3-6
Make From Fresh:
- Cut the chicken into long strips, then skewer. Set aside.
- Combine the rest of ingredients in a bowl and whisk until smooth.
- Add the sauce to a large, wide saucepan set over medium heat. Bring to a simmer, then lower the heat. Cook at a simmer for a further 10 minutes, until the sauce thickly coast the back of a spoon.
- Add the skewers and turn in the sauce to coat.
- Cook until chicken is cooked through, about 8-10 minutes. Turn occasionally to prevent the sauce from burning.
- 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.