These Bourbon Chicken Skewers are the perfect balance of sweet and savory, thanks to a bourbon-soy marinade. These are made in an air fryer, but they can also be baked in the oven or grilled. (Instructions in the notes!) Whether you are after a quick weeknight dinner or a delicious appetizer, these skewers deliver big flavor with minimal effort! If you’re craving a little extra kick, try my Bang Bang Chicken Skewers next! They are packed with bold flavors and a spicy-sweet homemade sauce.
Ingredients & Substitutions
- Chicken: While I prefer boneless skinless chicken breasts for these skewers, chicken thighs work great, too. Just be sure to cut the chicken into evenly sized pieces so they cook uniformly. The chicken is fully cooked when it reaches an internal temperature of 165°F, ensuring perfectly juicy and safe-to-eat skewers every time.
- Bourbon: Bourbon adds a rich, smoky flavor to the sauce, balancing the soy sauce and brown sugar for a deep, delicious taste. Any brand of bourbon will work, so you can use what you have on hand. This simple addition makes the chicken extra juicy and full of flavor, whether you’re making air fryer chicken skewers or grilling them! If you don’t have bourbon, you could try whiskey, rum, or brandy, all of which would give the chicken a slightly different flavor.
- Soy Sauce: The soy sauce complements the sweetness of the bourbon and balances the flavors of the marinade.
- Brown Sugar: Light brown sugar adds even more sweetness and helps the chicken caramelize just right!
- Honey: For a bit of stickiness, I added a little honey to the marinade. It also adds a natural sweetness.
- Rice Vinegar: Rice vinegar is a mild, slightly sweet vinegar made from fermented rice. It helps balance the flavors in the marinade without being too strong or sour. If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Just use the same amount!
Can I Make The Bourbon Chicken Marinade Ahead Of Time?
Yes, you can make the bourbon chicken marinade ahead of time! Simply prepare the marinade and store it in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to use it, pour most of it over the chicken and let it marinate for at least an hour for the best flavor. (Be sure to reserve 1/2 cup for brushing over the cooked chicken skewers.)
Can I Make the Marinade Without Bourbon? Non-Alcoholic Substitutes
Yes, you can make the bourbon chicken marinade without bourbon! If you don’t have bourbon or prefer not to use it, you can substitute it with apple juice, white grape juice, or even chicken broth for a similar flavor profile. While it won’t have the exact smoky richness of bourbon, it will still add a great depth of sweetness and flavor to the marinade.
How to Use Wooden and Metal Skewers for Bourbon Chicken Skewers
You can use both wooden skewers and metal skewers to make Air Fryer Bourbon Chicken Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. For metal skewers, just make sure they fit in the air fryer basket. If your wooden skewers are too long, simply break them in half to fit!
What To Serve With Bourbon Chicken Skewers
Looking for the perfect sides to serve with your Air Fryer Bourbon Chicken Skewers? These easy and delicious options pair beautifully with the sweet and savory flavors of the chicken, whether you’re planning a weeknight dinner or hosting a backyard get-together.
- Steamed white or brown rice (I think coconut rice or cilantro lime rice would be delicious.)
- Roasted Vegetables
- Baked potatoes or roasted potato wedges
- Coleslaw
- Grilled corn on the cob
- Easy dinner rolls
- Homemade cornbread
How To Store & Reheat Bourbon Chicken Skewers
To Store: Once the chicken skewers have cooled, place them in an airtight container and refrigerate for up to 3-4 days. You can remove the chicken from the skewers for easier storage and use—leftover bourbon chicken is also great on salads! Store any remaining marinade in an airtight container in the refrigerator as well.
To Reheat: Reheat leftover chicken skewers in the oven (350°F), air fryer (350°F), microwave, or on the grill for best results.
Bourbon Chicken Skewers
Ingredients
- wooden skewers, soaked in water for 30 minutes
- 1 ½ pounds boneless skinless chicken breasts, cut into 1 ½-inch chunks
- ½ cup (4 ounces) bourbon
- ¼ cup (64 g) soy sauce
- ¼ cup (50 g) light brown sugar, packed
- 2 tablespoons honey
- 2 tablespoons ketchup
- 2 teaspoons rice vinegar
- 2 teaspoons garlic, minced
- 1 teaspoon paprika
- ½ teaspoon black pepper
- parsley, for garnish
Instructions
- In a small saucepan over medium heat, combine the bourbon, soy sauce, brown sugar, honey, ketchup, rice vinegar, garlic, paprika, and black pepper. Stir often and heat until the mixture thickens slightly, about 3-4 minutes. Remove from heat and let cool for 5-10 minutes.
- Place the chicken pieces in a large bowl or zip-top bag. Pour the cooled marinade over the chicken, reserving ½ cup for later. Toss to coat the chicken, then cover and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavor.
- When ready, preheat the air fryer to 400°F.*
- Working one skewer at a time, thread 4-5 chicken cubes onto each.
- Arrange the skewers in a single layer in the basket of your air fryer. (Depending on the size of the air fryer, you may have to work in batches.)
- Air fry at 400°F for 11-12 minutes, flipping halfway through. The chicken is done when it reaches an internal temperature of 165°F.
- While the chicken cooks, bring the reserved marinade to a boil in a small saucepan. Let it simmer until it thickens into a glaze, about 3-5 minutes.
- Brush the glaze over the cooked chicken skewers and garnish with fresh parsley.
Notes
*Oven and Grilling Instructions:
Oven (Baking) Instructions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Thread the marinated chicken pieces onto skewers and place them on the prepared baking sheet.
- Bake for 20–25 minutes, flipping the skewers halfway through, until the chicken is golden and reaches an internal temperature of 165°F.
- While the chicken bakes, boil the reserved bourbon marinade in a small saucepan. Simmer for 3–5 minutes until thickened into a glaze.
- Brush the glaze over the baked chicken skewers and top with parsley.
Grilling Instructions
-
Thread the marinated chicken onto the skewers. (Wait until after grilling to brush with the extra glaze.)
-
Grill over medium heat for 8-10 minutes per side, or until the chicken reaches an internal temperature of 165°F.
- While the chicken cooks, bring the reserved marinade to a boil in a small saucepan. Let it simmer until thickened into a glaze (about 3–5 minutes).
- Brush the glaze over grilled chicken skewers and top with parsley.
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What the Test Kitchen had to say about this recipe:
Autumn
These are so good! I love how easy they are to make, and they are packed with flavor! A recipe that will be on repeat for me!
Elizabeth
I love these chicken skewers, and I plan to make them tonight. They are perfectly sticky and sweet with a slight char that I love.
Stephanie
Quick, flavorful, and air fryer friendly—what more can you ask for on a weeknight? (Or any night, for that matter!)
Annabelle
These are tender, juicy chicken pieces with a hint of sweetness. Very good!
Bella
I love these chicken skewers with rice and a side of vegetables. It's a delicious meal!
I wonder if you could tell me when I use chicken breast a lot of times they’re not as tender per se as chicken tenders but chicken tenders are a little small. Is there anyway I can make my chicken breast a little more tender before I put the glaze and put them in the oven or put them on my barbecue. Thank you Love the recipe
Hi there! Thank you so much—I’m so glad you love the recipe! 💛
Great question, too! Chicken breasts can definitely be a little tricky—they’re lean, which means they dry out faster than tenders or thighs. Here are a few tips to help make them more tender before baking or grilling:
Pound them to an even thickness – this helps them cook evenly and stay juicy
Use a quick marinade – even 30 minutes in a mix of oil, acid (like lemon juice or vinegar), and seasoning can make a huge difference
Try a little baking soda slurry – toss the chicken in a mix of baking soda and water, let it sit for 15 minutes, rinse it off, and pat dry. It helps break down the proteins a bit (a trick from Chinese stir-fry prep!)
Hope that helps next time you go for chicken breasts—and thanks again for being here!