Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by cutting the boneless, skinless chicken thighs into even strips, about 1 inch wide, and thread onto soaked wooden skewers.
- In a mixing bowl, combine olive oil, honey, soy sauce, Worcestershire sauce, minced garlic, and bourbon. Whisk until smooth.
- Place the chicken skewers into a resealable bag, pour the marinade over, seal the bag, and gently massage to coat the chicken.
- Refrigerate the bag flat for at least 30 minutes, ideally up to 3 hours.
- Pour the remaining marinade into a saucepan, heat over medium until simmering, then reduce heat and simmer for about 10 minutes.
- Grill the marinated chicken skewers for about 8-10 minutes, turning halfway through until cooked through.
- Remove from heat, let the skewers rest for a few minutes, and drizzle remaining sauce over before serving.
Nutrition
Notes
These skewers can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months for meal prep convenience.
