Ingredients
Equipment
Method
Make the bourbon-maple BBQ sauce
- In a bowl, mix BBQ sauce, bourbon, maple syrup, apple cider vinegar, and Dijon mustard until smooth.
- Reserve 1/4 cup of the sauce for basting so you have glaze to brush on during grilling.
Marinate the chicken
- Thread chicken into a nonreactive container and pour in the remaining sauce, coating all cubes.
- Marinate for 1-4 hours in the refrigerator.
Grill the skewers
- Thread the marinated chicken onto soaked wooden skewers.
- Preheat the grill to medium heat, then grill skewers for 5-6 minutes per side, basting frequently with the reserved sauce.
- Continue grilling until the chicken reaches 165°F and the glaze is sticky with a glossy caramelized look.
Notes
Pro tip: Keep basting frequent during grilling and avoid thick puddles—brush a thin layer so the glaze turns glossy and sticky instead of burning. Refrigerate leftovers in a sealed container up to 3 days; freezer: no (glaze texture may soften). For a lighter option, replace half the BBQ sauce with reduced-sugar BBQ sauce to keep the sweet-savory balance.
