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Bacon Bourbon BBQ Chicken Kebabs

Bacon Bourbon BBQ Chicken Kebabs

Make juicy Bacon Bourbon BBQ Chicken Kebabs with smoky bacon, tender chicken, and a sweet bourbon barbecue glaze perfect for grilling.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5 people
Calories: 520
Ingredients Method Notes

Ingredients
  

  • For the Kebabs
  • 2 pounds boneless skinless chicken breasts cut into chunks
  • 12 slices bacon cut in half
  • 8 wooden or metal skewers
  • For the Bourbon BBQ Glaze
  • 1 cup barbecue sauce
  • 1/4 cup bourbon
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • Optional Garnish
  • Chopped fresh parsley
  • Green onions

Method
 

  1. Soak wooden skewers in water for at least 30 minutes if using bamboo skewers.
  2. In a small saucepan, combine the barbecue sauce, bourbon, brown sugar, honey, Worcestershire sauce, garlic powder, smoked paprika, and black pepper.
  3. Bring the mixture to a gentle simmer over medium heat and cook for 5 to 7 minutes until slightly thickened. Remove from heat and allow it to cool.
  4. Wrap each piece of chicken with half a slice of bacon and thread onto the skewers.
  5. Preheat the grill to medium-high heat and lightly oil the grates.
  6. Place the kebabs on the grill and cook for about 12 to 15 minutes, turning frequently for even cooking.
  7. During the final few minutes of cooking, brush the kebabs generously with the bourbon BBQ glaze. Continue turning and glazing until the bacon is crisp and the chicken is fully cooked.
  8. Remove from the grill and let the kebabs rest for a few minutes before serving.
  9. Garnish with fresh parsley or green onions if desired and serve warm.

Notes

  • The bourbon cooks down in the glaze, leaving behind a rich flavor that complements the smoky bacon and barbecue sauce beautifully.
  • Avoid adding the glaze too early in the grilling process because the sugars can burn quickly over high heat.
  • Chicken should reach an internal temperature of 165°F (74°C) before serving.
  • If the bacon begins to crisp faster than the chicken cooks, move the kebabs to indirect heat to finish cooking.