The Hallelujah Honey-Bourbon Chicken Skewers

There’s something about a warm summer evening, the smell of charcoal drifting across the yard, and a cold glass of bourbon lemonade in hand that just makes everything right. I came up with these skewers last Fourth of July when my cousin Daryl showed up unannounced with two pounds of chicken and a bottle of Maker’s Mark. We threw together a glaze right there on the tailgate, and y’all — the neighbors came knocking before the first batch was even off the grill. Now it’s my go-to for every cookout, and I promise once you try them, it’ll be yours too.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1/4 cup bourbon
• 3 tablespoons coconut aminos
• 2 tablespoons raw honey
• 1 tablespoon pure maple syrup
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon apple cider vinegar
• Wooden or metal skewers (soak wooden ones 30 minutes)
• Fresh green onions, sliced, for garnish
• Sesame seeds, for garnish
• 1 lemon, halved, for grilling

Instructions

1. Make the marinade: In a medium bowl, whisk together bourbon, coconut aminos, raw honey, maple syrup, avocado oil, minced garlic, smoked paprika, cayenne, salt, pepper, and apple cider vinegar until well combined.
2. Marinate the chicken: Add the chicken pieces to the bowl and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
3. Prep the glaze: Reserve about 1/4 cup of the marinade before adding chicken (or make a fresh batch). Pour it into a small saucepan and simmer over medium heat for 5-7 minutes until it reduces by half and becomes syrupy. Set aside for basting.
4. Thread the skewers: Thread the marinated chicken onto skewers, leaving a small gap between pieces for even cooking. You should get about 8-10 skewers.
5. Preheat the grill: Heat your grill to medium-high, around 400 degrees F. Clean and oil the grates with a paper towel dipped in avocado oil.
6. Grill the skewers: Place skewers on the grill and cook for 4-5 minutes per side, basting with the reduced glaze each time you flip. Look for beautiful char marks and an internal temperature of 165 degrees F. Total cook time is about 12-15 minutes.
7. Grill the lemons: Place lemon halves cut-side down on the grill for the last 3 minutes until charred.
8. Rest and garnish: Remove skewers from the grill and let rest for 2-3 minutes. Brush with one final coat of glaze, then sprinkle generously with sliced green onions and sesame seeds. Serve with grilled lemon halves for squeezing.

Tips

• Chicken thighs are the move here — they stay juicier on the grill than breasts and soak up the glaze beautifully.
• If you don’t have bourbon, a good Tennessee whiskey works just as well. The alcohol cooks off on the grill, leaving behind that deep, smoky sweetness.
• For a kid-friendly version, swap the bourbon for 2 tablespoons of apple juice and an extra splash of apple cider vinegar.
• These are incredible over a bed of coconut rice or alongside grilled corn on the cob.
• Don’t skip the grilled lemons — that charred citrus squeezed over the top takes these from great to legendary.