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Bourbon Bacon BBQ Chicken Kebabs

Bourbon chicken BBQ kebabs with bacon-wrapped chunks and a smoky-sweet bourbon BBQ glaze. Grilling quickly over medium heat makes bacon crisp and the chicken stay juicy, with visible glaze for party food style.
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Prep Time 25 minutes
Cook Time 15 minutes
marinating 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 lb chicken breasts
Bacon
  • 12 bacon slices cut in half
Bourbon BBQ glaze
  • 0.5 cup BBQ sauce
  • 0.25 cup bourbon
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
Skewers
  • 1 wooden skewers soaked
Vegetables (optional)
  • 1 bell peppers optional; cut into chunks
  • 1 onions optional; cut into chunks

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Wrap the chicken
  1. Cut the chicken breasts into chunks, then wrap each chunk with half a bacon slice and secure with a snug overlap.
  2. Lay the bacon-wrapped chicken on a sheet pan in a single layer so the glaze can later coat every surface.
Make the bourbon BBQ marinade
  1. Mix BBQ sauce, bourbon, brown sugar, and Worcestershire sauce until smooth and the sugar looks mostly dissolved.
Marinate
  1. Marinate the wrapped chicken for 1-4 hours, ensuring the meat is coated and resting time is uninterrupted for flavor to set.
  2. Soak the wooden skewers while the chicken marinates so they don’t scorch during grilling.
Assemble the kebabs
  1. Thread the marinated chicken onto the skewers, alternating with bell peppers and onions if using.
  2. Arrange kebabs so bacon-wrapped sides can face the grill for crisping, leaving a little space between pieces for even browning.
Grill and glaze
  1. Grill over medium heat for 6-7 minutes per side, basting with the marinade during grilling and watching for caramelized, glossy coating.
  2. Continue until bacon is crispy and the chicken reaches 165°F, using the glistening glaze as a visual cue for doneness.

Notes

Pro tip: Keep basting consistent but don’t drown the kebabs—reserve any extra marinade by discarding what touched raw chicken, then brush only during grilling. Refrigerate cooked kebabs in an airtight container for up to 3 days; reheat on a grill or in a hot oven until warmed through. Freezing is not recommended for best bacon texture. For a lighter swap, use turkey bacon while keeping the same bourbon BBQ glaze.