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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

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

  1. Citrus Marinated Grilled chicken
  2. Grilled Lamb Lollipops
  3. Rosemary Lemon Grilled Chicken
  4. Grilled Flatiron Steak


Bourbon Marinated Grilled Chicken Kabobs

Bourbon Marinated Grilled Chicken Kabobs

Bourbon Marinated Grilled Chicken Kabobs have a rich, deep and slightly sweet flavor. Bourbon adds a unique flavor when grilled to meats.
Author: Paula
4.93 from 13 votes
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Prep Time: 4 hours
Cook Time: 8 minutes
Total Time: 4 hours 8 minutes
Servings: 4 servings


  • 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


  • 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.


Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula


Calories: 585kcal | Carbohydrates: 16g | Protein: 68g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 179mg | Sodium: 3323mg | Potassium: 1324mg | Fiber: 1g | Sugar: 11g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 4mg
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  1. You had me at Bourbon Marinated. I cook with whiskey and wine a lot so I can’t wait to try this too. This looks amazing!! Found your recipe at Pint Sized Baker’s Two-Cup Tuesday.  I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already.

  2. These kabobs look amazing Paula! Love the sound of the flavors here and can’t wait to add it to our grilling list 🙂

  3. Oh yes, even the corn on the cob pokeys are weapons and swords in my house. I can only imagine how delicious this chicken is with this amazing marinade. Definitely making this with the swords and all!

    1. ah, yes, mother’s of boys understand each other! I never knew so many things could be weapons or swords.

  4. Bourbon is the ‘go to’ liquor these days. I am enjoying the adventure. Perfect timing for this recipe with summer upon us.
    Kabobs are soooo festive. Or maybe its just me.

  5. Oh man, food on a stick is my favorite part of summer! When I lived in Iowa we would try to count how many bizarre things they sold on a stick and then tried to eat as many as we could find 🙂 These kebabs looks amazing!

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