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Bourbon Bacon BBQ Chicken Kebabs

Bourbon chicken kebabs with bacon-wrapped chunks and a smoky-sweet bourbon BBQ glaze. Grill until bacon is crispy and each skewer looks glossy, with smoky, caramelized edges.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Bourbon bacon BBQ chicken kebabs
  • 2 lb chicken breasts
  • 12 bacon slices
  • 0.5 cup BBQ sauce
  • 0.25 cup bourbon
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 pair wooden skewers soaked
  • 1 bell peppers optional, chunked
  • 1 onions optional, chunked

Equipment

  • 1 grill

Method
 

Wrap the chicken
  1. Cut the chicken breasts into chunks, then wrap each chunk with half a bacon slice and secure so the bacon stays in place (visual cue: bacon fully covers the chicken pieces).
  2. Set up your grill for medium heat while you finish threading the skewers (visual cue: the grates are ready for direct grilling).
Make bourbon BBQ glaze
  1. Mix BBQ sauce, bourbon, brown sugar, and Worcestershire sauce in a bowl until smooth (visual cue: glaze looks glossy and evenly colored).
Marinate
  1. Marinate the wrapped chicken in the bourbon BBQ mixture for 1-4 hours (custom_time: marinating), turning once if possible so all sides get coated (visual cue: chicken looks lacquered).
Skewer and grill
  1. Thread the chicken onto soaked wooden skewers, alternating with bell peppers and onions if using (visual cue: visible bacon wrap at every skewer section).
  2. Grill over medium heat for 6-7 minutes per side, basting with the marinade as you cook (visual cue: bacon is browning and the bourbon glaze glistens).
  3. Continue grilling until the bacon is crispy and the chicken reaches 165°F (visual cue: caramelized edges and juices run clear at the thickest piece).

Notes

For the juiciest kebabs, soak wooden skewers for at least 30 minutes and keep a close eye during grilling so the bacon doesn’t burn before the chicken hits 165°F. Refrigerate leftovers in a sealed container for up to 3 days; freeze yes, up to 2 months (reheat gently so the bacon re-crispens). For a lower-sodium swap, choose a reduced-sodium BBQ sauce and low-sodium Worcestershire.