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Bourbon Bacon BBQ Chicken Kebabs

Bourbon chicken kebabs with bacon-wrapped chunks and a smoky-sweet bourbon BBQ glaze. Juicy, grill-charred kebabs with crisp bacon and a glossy basting finish—made for easy party food.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Bacon-wrapped chicken kebabs
  • 2 lb chicken breasts
  • 12 bacon
  • 1 tbsp BBQ sauce
  • 0.25 cup bourbon
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 can (15 oz) wooden skewers Soak before using.
  • 1 bell peppers Optional; cut into chunks to alternate on skewers.
  • 1 onions Optional; cut into chunks to alternate on skewers.

Equipment

  • 1 grill

Method
 

Wrap the chicken with bacon
  1. Cut the chicken breasts into chunks and wrap each piece with half a bacon slice, then secure the wrap so it stays on during grilling. Aim for even coverage so the bacon crisps on the edges.
Make the bourbon BBQ glaze
  1. Mix BBQ sauce, bourbon, brown sugar, and Worcestershire sauce until the brown sugar dissolves and the glaze looks smooth. Keep it nearby so you can baste as the kebabs grill.
Marinate
  1. Place the wrapped chicken in a bowl or container and marinate for 1-4 hours, covered. For best flavor, marinate on the longer end; refrigerate at all times.
Skewer the kebabs
  1. Thread the marinated chicken onto soaked wooden skewers and alternate with bell peppers and onions if using. Leave a little space between pieces so heat can crisp the bacon.
Grill and baste
  1. Grill the kebabs over medium heat for 6-7 minutes per side, basting with the marinade during grilling. You want visible caramelization and bacon getting crisp as they cook.
  2. Continue grilling until the bacon is crispy and the chicken reaches 165°F in the thickest piece, then move to a plate. The center should be fully cooked with clear juices.

Notes

For a stronger bourbon glaze, reserve a portion of the marinade before it touches raw chicken, then use that reserved portion for basting. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked kebabs for up to 2 months (reheat to 165°F). For a lighter option, use turkey bacon while keeping the same bourbon BBQ glaze.