Description
These Bacon Bourbon BBQ Chicken Kebabs are smoky, sticky, sweet, and packed with bold flavor. Juicy chicken is wrapped in crispy bacon, brushed with a rich bourbon BBQ glaze, and grilled until caramelized and irresistible. This is the kind of recipe your audience will save, share, and make again for every BBQ night.
Ingredients
For the Kebabs:
- 1.5 lbs chicken breast or thighs (cut into large chunks)
- 10–12 slices bacon (cut in half)
- Wooden or metal skewers
For the Bourbon BBQ Sauce:
- 1 cup BBQ sauce (your favorite)
- 1/4 cup bourbon
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
Cut the chicken into evenly sized chunks, about 1.5 to 2 inches each. This size helps the chicken cook evenly while staying juicy inside. Pat the chicken dry with paper towels so the bacon sticks better and the seasoning absorbs properly.
Take each piece of chicken and wrap it with half a slice of bacon, securing it tightly around the meat. This step is important because the bacon will crisp up while keeping the chicken moist and flavorful during grilling.
In a small saucepan over medium heat, combine BBQ sauce, bourbon, brown sugar, honey, Dijon mustard, minced garlic, smoked paprika, salt, and pepper. Stir well and let it simmer for 5–7 minutes until slightly thickened. The sauce should be glossy and rich with a sweet-smoky aroma. Remove from heat and let it cool slightly.
Thread the bacon-wrapped chicken pieces onto skewers, leaving a little space between each piece for even heat circulation. Make sure they are not too tightly packed so the bacon can crisp properly.
Heat your grill to medium heat (around 350–375°F). Lightly oil the grates to prevent sticking. If using wooden skewers, soak them in water for at least 20 minutes beforehand.
Place the skewers on the grill and cook for about 15–18 minutes, turning every few minutes. Begin brushing the bourbon BBQ sauce onto the skewers during the last 8–10 minutes of cooking. Continue to baste as you turn them to build layers of flavor and achieve a sticky glaze.
During the last few minutes, let the sauce caramelize slightly on the bacon and chicken. Watch closely to avoid burning, since the sugar in the sauce can char quickly. The bacon should be crispy, and the chicken fully cooked through.
Remove the skewers from the grill and let them rest for a few minutes. This allows the juices to redistribute inside the chicken. Serve warm with extra bourbon BBQ sauce on the side.
Notes
- Use chicken thighs for extra juiciness and flavor
- Don’t add sauce too early or it may burn
- Turn skewers often to cook bacon evenly
- Pre-cook bacon slightly if you want it extra crispy
- Use indirect heat if flare-ups happen from bacon fat
Nutrition
- Serving Size: Per serving
- Calories: 420