Brown Sugar Bourbon Chicken Skewers

hey welcome back to how to barbecue right i'm malcolm reed it's time for some summertime grilling today i'm going to show you how i do my brown sugar and bourbon chicken skewers i've got some boneless skinless chicken thighs that we're going to get in some marinade char them over some hot coals glaze them at the end with the little sweet glaze they're gonna be delicious it's gonna be a summertime meat treat let's get to cooking so i picked up some boneless skinless chicken thighs for this recipe i really like the chicken thigh it has way more flavor that dark meat can take the high heat it's got some good fat content it just don't dry out on you that's why i want to use thighs all we're going to do to them is take off any big pockets of fat if they've got a little fat on them that's going to char up and give it some flavor i like that i just want to get those big pockets off so you just want to take your boneless skinless dye and we're going to cut it in about one inch strips because that's what we're going to thread on the skewer it doesn't have to be perfect if some of the chunks end up kind of separated that's okay we can still get that on the skewer so at each thigh i've got about three strips here some of them are gonna be small that's okay this one i may only get two strips but i still got one midi strip one little small one we're gonna get it all on a skewer look at that strip of chicken thigh so you could marinate them at this point just get the strips in the bag pour the marinade in but i like to go ahead and skewer them that way that skewer soaks up some moisture it doesn't burn on the grill and i can go right from the marinade to those hot coals so all i've got is a basic wooden skewer you're not really trying to to weave them in and out i'm just trying to go through the middle of them you want about two good strips on each skewer so you just kind of bunch it up get you another strip and then go right through the middle and that's what it should look like it's just a bunched up strips of thighs on the skewer but it kind of makes a little chicken patty on there that's going to grill real nice give it some good surface contact let's get the rest of these knocked out chicken thighs goes on really really easy and now that we have all the skewers it's time for the marinade and i'm kind of cheating a little bit today i just picked up a store-bought marinade this one's a mccormick brown sugar and bourbon all we're going to do is pour this marinade right over these chicken skewers i just want to make sure i get them covered now this one says it's a 30 minute marinade but i've went three or four hours and it's even better and i'm just going to move these skewers around get some coverage on all the chicken i'm gonna pop them in the fridge for a couple hours come back and fire my weber up get these skewers over some hot coals you know they're gonna be good so i'm firing up my weber grill for this cook we're gonna start with the chimney full of royal oak briquettes use a couple tumbleweeds to get those coals good and hot about 15 minutes they're ready i'm just gonna dump them on one side of the weber kind of make that two zone fire it's got a hot side and a cool side i'm gonna put my cooking grate in place close the lid just leave those vents open we want this grill to where it'll sear and then it gives us a cool zone to really finish off these chicken skewers take them a few minutes the grill will be ready it's time to get a little seasoning on these chicken skewers and what i've done is mix some brown sugar some turbinado sugar and spiced it up with a little ground cayenne that's all i'm putting on them it's going to help it caramelize when it's on the grill give us a little bit of sweetness to go with that marinade flavor so we're just going to shake them on down not getting super heavy with it or anything we'll roll each one over do the opposite side same thing shake down the back side these dudes are ready to go on the grill so the weber's running about 525 that's perfect for grilling these chicken skewers and first we're going to go right over the coals with them because i want to get a little sear on the outside we're just going to stack them in here they can be tight so we're going to close the lid set a timer about three minutes we'll come back check on them all right after four minutes we're going to come in just start rolling these skewers over you see we already got a little char going on them oh that looks real good you want to see that we need three or four minutes on this opposite side and it's getting hot in here we're just going to close the lid give them another three minutes we'll move them to the opposite side all right we've been a total of eight minutes we're getting some good color on these skewers that's what i want to see what i'm going to do now is just start moving them over to the cool side we'll just kind of pile them up here we're gonna let them finish out because you want it to be you know about 175 internal we're not really worried about it because they're so little and thin we're going by looks so for the glaze i'm using today for these skewers i've just got some captain rodney's book boucan glaze it's got that scotch bonnet pepper in it it's going to give it some heat it's going to give us some sweetness too and there's my four minute timer it's time to glaze these skewers so i'm just going to brush this book and glaze right on top of these skewers i didn't warm it up or anything it's straight out of the bottle get a little glaze action on the backside of each skewer now we're ready to move these chicken skewers right back over the hot coals set that glaze let it caramelize and you got to have you some gloves on for this because it is hot i know i make it look easy but i got a little insulated glove on underneath this nitrile after a minute we're just going to roll these skewers over look at that caramelization we got going on now jack that is beautiful it's getting hot getting sticky that's what i want to see one more minute and these chicken skewers are done all right after a minute skewers caramelized on both sides we're ready to get these things off the hot coals and into my belly so i like to just serve these brown sugar bourbon chicken skewers with a little barbecue sauce for dipping just pile them up on your board on your platter it don't matter chicken thigh marinated seasoned with that brown sugar turbinado cayenne pepper mix char grilled glazed with the captain rodney's bouquet glaze and a little barbecue sauce that's chicken on a stick bubba it's juicy tender it's delicious wow that's what i call summertime grilling right there it's quick and easy you could do the prep on this one the night before marinate them overnight fire your grill up get those skewers on there doesn't take long we're talking 15 minutes tops you've got delicious appetizer heck you could turn this into a meal add some vegetables to it it don't matter get some chicken on a stick i may have to cook about 30 more of these today thanks for hanging out with us here at how to barbecue right if you like what we're doing subscribe to the channel you can find us on facebook instagram twitter even tick tock shell and i'll talk about this recipe on our weekly podcast y'all give that one a listen we gone here comes the rain you

Channel: HowToBBQRight

Views: 200,416

Rating: 4.9732819 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, brown sugar bourbon chicken skewers, chicken skewers, chicken thighs, chicken skewers recipe, how to make chicken skewers, grilled chicken skewers, chicken kebab, chicken kabobs, best grilled chicken, bourbon chicken recipe, bourbon chicken, brown sugar bourbon chicken recipe

Id: TCap63QN4HM

Length: 6min 43sec (403 seconds)

Published: Thu Jun 10 2021