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Bourbon Maple BBQ Chicken Skewers

Bourbon maple BBQ chicken skewers with a glossy, caramelized glaze. Cubed chicken marinates in the sweet-savory bourbon-maple sauce, then grills until sticky and tender.
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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: 420
Ingredients Method Notes

Ingredients
  

Chicken breasts
  • 2 lb chicken breasts, cubed
BBQ sauce
  • 0.5 cup BBQ sauce
Bourbon
  • 0.25 cup bourbon
Maple syrup
  • 0.25 cup maple syrup
Apple cider vinegar
  • 2 tbsp apple cider vinegar
Dijon mustard
  • 1 tbsp Dijon mustard
Wooden skewers
  • 1 wooden skewers, soaked

Method
 

Make the bourbon-maple glaze
  1. Mix BBQ sauce, bourbon, maple syrup, apple cider vinegar, and Dijon mustard until smooth. The mixture should look uniformly glossy with no mustard streaks.
  2. Reserve 1/4 cup of the sauce for basting and set it aside. You should have a visible portion set aside for later grilling.
Marinate the chicken
  1. Add the cubed chicken breasts to the remaining sauce and stir to coat evenly. Cover so the chicken is fully slick with glaze.
  2. Marinate for 1-4 hours. Refrigerate until the sauce has lightly tightened and the chicken looks more opaque.
Skewer and grill
  1. Thread the marinated chicken onto the soaked wooden skewers. Arrange the pieces with small gaps so they grill evenly.
  2. Grill over medium heat for 5-6 minutes per side, basting frequently with the reserved sauce. Look for charred grill marks and a dark, caramelized glaze that clings to the chicken.
  3. Continue grilling until the chicken reaches 165°F and the glaze is sticky. The surface should look lacquered rather than runny.

Notes

For the best caramelization, brush on the reserved sauce during the last 2-3 minutes so it turns glossy instead of burning. Store leftover chicken skewers in the refrigerator for up to 3 days; reheat in a skillet over medium-low heat until warmed through. Freezing is not recommended due to texture changes. If you want a lower-sugar option, use a reduced-sugar maple syrup in the marinade and glaze.