Go Back

Bourbon Maple BBQ Chicken Skewers

Bourbon Maple BBQ Chicken Skewers with smoky, sticky caramelized glaze—grilled until lightly charred and cooked through at 165°F. Chicken thigh chunks stay tender, while the bourbon-maple BBQ glaze thickens and chars in the final minutes for bold flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
marinate + soak 25 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lb boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 0.75 tsp kosher salt
Bourbon Maple BBQ Glaze
  • 0.75 cup BBQ sauce
  • 3 tbsp real maple syrup
  • 2 tbsp bourbon
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional
For the Skewers
  • 1 wooden or metal skewers use wooden if you plan to soak
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the skewers
  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning; keep them submerged while you prep the chicken.
  2. Cut the chicken thighs into 1.5-inch chunks and set aside so they cook evenly on the grill.
Marinate the chicken
  1. In a large bowl, toss the chicken with olive oil, garlic powder, smoked paprika, onion powder, black pepper, and kosher salt until evenly coated.
  2. Let the chicken marinate for at least 20 minutes, or up to 4 hours in the fridge, for deeper flavor.
Make the bourbon maple BBQ glaze
  1. In a small saucepan over medium heat, combine BBQ sauce, maple syrup, bourbon, apple cider vinegar, Worcestershire sauce, smoked paprika, and cayenne; stir to combine.
  2. Simmer for 5–7 minutes until slightly thickened, then remove from heat and set aside, reserving half for serving.
Assemble and grill
  1. Preheat your grill (or grill pan) to medium-high heat and lightly oil the grates so the chicken releases cleanly.
  2. Thread the marinated chicken onto skewers, alternating with red bell pepper, yellow bell pepper, and red onion wedges.
  3. Place skewers on the grill and cook for 4–5 minutes per side, turning once, until lightly charred and the chicken reaches 165°F.
  4. During the last 2 minutes, brush skewers generously with bourbon maple BBQ glaze, turning once to coat all sides; let it caramelize and char at the edges.
  5. Remove skewers from the grill and brush with another layer of glaze, then rest for 2–3 minutes before serving.
Serve
  1. Serve with the reserved glaze on the side for dipping, or spoon over rice (or with crisp coleslaw if desired).

Notes

Pro tip: reserve half the glaze before grilling so you can safely use it for dipping after the skewers come off the heat. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low until warmed through. Freezing isn’t recommended because the peppers can soften after thawing. For a lower-sugar option, use a no-sugar-added or reduced-sugar BBQ sauce and keep the maple syrup at 2 tbsp instead of 3.