Bourbon Marinated Grilled Chicken Kabobs have a rich, deep and slightly sweet flavor. These sizzling chicken kabobs are wonderfully easy to make.
Serve with Potsticker Pasta Salad and Soft Fluffy Yeast Rolls for a tasty meal.
Bourbon Marinated Grilled Chicken Kabobs
First, don’t be discouraged if you have children and think you can’t serve this because it has alcohol in it. The alcohol burns off and leaves a distinct flavor in its place. This chicken is safe to serve to children.
Alternatively, you can substitute apple juice or apple cider.
If you make kabobs, I would remove the chicken chunks from the skewer before serving to children. If your kids are anything like mine, they’ll use anything as a weapon sword!
Why use bourbon?
As I said, bourbon leaves a deep, rich distinct flavor. I don’t really like to drink bourbon unless I’m watching my team in 30 degrees weather. It would have to be a serious game for me to sit in 30 degrees! Like, it would mean we’re either in a big bowl game or the national championship. And, we haven’t been in the national championship game since the 60s, so, there’s that… I digress, we were talking about drinking bourbon, I mean, cooking with bourbon.
This is a simple two-part recipe. I like to marinate the chicken before I get the boys from school. By the time we get home, they do homework and whatever other activity they have, the chicken is ready to grill and dinner is quick and easy.
Another thing, you don’t have to make kabobs with this marinade. I do because let’s face it food on a stick is fun and my kids eat better if I have the fun factor. You may want to use chicken breast or chicken tenders. You can even use bone-in, skin-on chicken breasts; it would be awesome!
While you’re here, check out these recipes
- Citrus Marinated Grilled chicken
- Grilled Lamb Lollipops
- Rosemary Lemon Grilled Chicken
- Grilled Flatiron Steak
Bourbon Marinated Grilled Chicken Kabobs
Ingredients
- 2 to 2 ½ pounds boneless
- ¾ cup soy sauce
- ½ cup bourbon
- ¼ cup Worcestershire sauce
- ¼ cup water
- 2 tablespoons canola oil
- 3 cloves garlic
- 3 tablespoons brown sugar
- 2 teaspoons ground black pepper
- ¼ teaspoon fresh ginger minced
- 1 teaspoon salt
- 4 wooden skewers soaked in water at least 10 minutes
Instructions
- If using wooden skewers, soak in water at least 10 minutes before grilling.
- Cut chicken into 2-inch chunks.
- Add soy, bourbon, Worcestershire, water, oil, cloves, brown sugar, pepper, ginger, and salt to bag and smush to combine. (Yes, 'smush' is an official cooking term.)
- Place chicken in a bag and roll around in marinade to cover the chicken.
- Place in a bowl and refrigerate 30 minutes up to 4 hours.
- Grill, covered with grill lid, over med-high approximately 4 minutes per side. Grill time will vary greatly depending on how large of chunks you have and how hot your grill is. Watch them closely. Test with a thermometer, the chicken will be done when the temperature reaches 155 degrees F. Allow the chicken to rest 5 before cutting. The temperature will rise while sitting to about 160 degrees F.
Notes
Nutrition
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More awesomeness! (click picture for recipe)
Nibbles By Nic says
There is a reason everything tastes better on a stick Paula! Thanks so much for sharing these fantastic Bourbon Kabobs at Wonderfully Creative Wednesdays! They are are being featured as a favorite from Nibbles By Nic!!! Congrats! xo Nic
Paula says
OMgosh, thank you so much!
Rachel @{i love} my disorganized life says
These look and sound fabulous, Paula! I love to grill, but the Mr doesn’t like to make chicken because he had a bad experience with it once. Skewered is the perfect answer- easier to tell when it’s done! Can’t wait to try the marinade!
Paula says
This marinade is good on pork too if he doesn that Rachel. I’m not a big meat eater anyway so I totally understand.
Jodee Weiland says
This looks so delicious! I love the ingredients and the flavor it creates for this chicken…thanks for sharing your recipe!