The best part of the chicken is the thigh. It has the perfect combination of flavors and meats that help keep it moist and tender. We use skinless, boneless chicken thighs in this recipe, cut into small cubes. It isn’t hard to remove the skin or the bone from the thigh, so save yourself some money and do it yourself. The cubes of meat for this skewer are going to be uneven, but be patient and where necessary, roll the meat into a round before threading onto the skewer. Don’t skimp on the bourbon, it is what makes the sauce jump up and be noticed.
Ingredients
6 large boneless, skinless chicken thighs
6 to 7 skewers
1 tablespoon (2 g) dried marjoram
2 teaspoons salt
2 teaspoons ground mustard
½ teaspoon ancho chile powder
1½ cups (360 g) ketchup
½ cup (115 g) dark brown sugar
1⁄3 cup (80 ml) bourbon
2 tablespoons (28 ml) cider vinegar
2 teaspoons onion powder
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ancho chili powder
1 tablespoon (14 g) unsalted butter
Method
Place all the ingredients for the Bourbon Barbecue Sauce, except the unsalted butter, in a small saucepan and bring to a simmer. Cook for about 5 to 6 minutes, stirring often. Remove from the heat and stir in the butter. Reserve ½ cup (125) in a separate container in the refrigerator for use when serving. Set aside and let the sauce cool for 10 to 15 minutes while preparing the kebabs.
Cut the chicken thighs into 1¼-inch (3 cm) cubes.
Thread the chicken cubes onto the skewers.
Combine all the ingredient for the spice rub and season the meat evenly on both sides.
Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
Place the kebabs on the grill. Cook for 12 to 14 minutes, turning a few times during the cooking process. After the first half of the cook time, begin basting with the Bourbon Barbecue Sauce. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C).
Remove the kebabs from the grill and serve with the warmed reserved Bourbon Barbecue Sauce.
6-7
servings30
minutes40
minutes1
hour10
minutesThe best part of the chicken is the thigh. It has the perfect combination of flavors and meats that help keep it moist and tender. We use skinless, boneless chicken thighs in this recipe, cut into small cubes. It isn’t hard to remove the skin or the bone from the thigh, so save yourself some money and do it yourself. The cubes of meat for this skewer are going to be uneven, but be patient and where necessary, roll the meat into a round before threading onto the skewer. Don’t skimp on the bourbon, it is what makes the sauce jump up and be noticed.
Ingredients
6 large boneless, skinless chicken thighs
6 to 7 skewers
1 tablespoon (2 g) dried marjoram
2 teaspoons salt
2 teaspoons ground mustard
½ teaspoon ancho chile powder
1½ cups (360 g) ketchup
½ cup (115 g) dark brown sugar
1⁄3 cup (80 ml) bourbon
2 tablespoons (28 ml) cider vinegar
2 teaspoons onion powder
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ancho chili powder
1 tablespoon (14 g) unsalted butter
Method
- Place all the ingredients for the Bourbon Barbecue Sauce, except the unsalted butter, in a small saucepan and bring to a simmer. Cook for about 5 to 6 minutes, stirring often. Remove from the heat and stir in the butter. Reserve ½ cup (125) in a separate container in the refrigerator for use when serving. Set aside and let the sauce cool for 10 to 15 minutes while preparing the kebabs.
- Cut the chicken thighs into 1¼-inch (3 cm) cubes.
- Thread the chicken cubes onto the skewers.
- Combine all the ingredient for the spice rub and season the meat evenly on both sides.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
- Place the kebabs on the grill. Cook for 12 to 14 minutes, turning a few times during the cooking process. After the first half of the cook time, begin basting with the Bourbon Barbecue Sauce. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C).
- Remove the kebabs from the grill and serve with the warmed reserved Bourbon Barbecue Sauce.
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