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Sticky Bourbon Chicken Skewers

Sticky bourbon chicken skewers with a glossy, caramelized bourbon-brown sugar glaze and grilled char. Sweet and savory chicken chunks are marinated, basted, and finished until the glaze turns sticky and clingy.
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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 breast chunks
  • 2 lb chicken breasts, cut into chunks Cut into even chunks for consistent cooking.
Bourbon marinade and glaze
  • 0.25 cup bourbon Use for both marinade and reserved basting.
  • 0.25 cup soy sauce Adds savory depth to the glaze.
  • 0.25 cup brown sugar Caramelizes into a sticky finish.
  • 2 tbsp honey Helps the glaze turn glossy and sticky.
  • 2 garlic, minced Minced so it distributes through the glaze.
  • 1 tsp fresh ginger, grated Grated for stronger aroma.
  • 0.5 tsp red pepper flakes Adds gentle heat; adjust to taste.
  • 1 wooden skewers, soaked Soak to prevent scorching on the grill.
  • 1 sesame seeds and green onions for garnish For finishing right before serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Mix marinade and set aside for basting
  1. Whisk bourbon, soy sauce, brown sugar, honey, garlic, ginger, and red pepper flakes until smooth and combined, with no visible sugar lumps.
  2. Reserve 1/4 cup marinade for basting, then keep it covered so it’s ready for grilling.
Marinate chicken
  1. Add chicken chunks to the remaining marinade and toss to coat thoroughly, then cover and marinate for 1-4 hours (up to 1 hour minimum) in the refrigerator.
  2. Let the marinated chicken sit at room temperature for 10 minutes before skewering so the marinade clings better.
Skewer and grill
  1. Thread chicken onto soaked wooden skewers, placing chunks snugly so they caramelize evenly.
  2. Grill over medium-high heat for 5-6 minutes per side, brushing with the reserved marinade during grilling so the surface turns glossy and sticky.
Finish and serve
  1. Garnish the hot skewers with sesame seeds and green onions before serving, so they stay fresh and bright.

Notes

For a thicker sticky glaze, baste during the last 2-3 minutes on each side and keep the grill at medium-high (avoid high flames that can burn the sugars). Refrigerate leftover cooked skewers up to 3 days; reheat gently to avoid drying. Freezing is not recommended for best texture. For a lower-sugar option, use light brown sugar or a brown-sugar substitute in the same amount to keep the caramelized look.