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These Barbecued Chicken Skewers are beyond delicious, with tender chunks of spice-rubbed chicken breast, smoky bacon and crisp red onion. They're grilled to perfection, then charred with a super easy Bourbon Barbecue Sauce.
With over 1100 recipes in The Café archives I often forget about wonderful meals from years gone by. It seems there are always a slew of new ideas to try and I just don't have (or take) the time to go back. But a comment from a reader this past spring drew my attention to a recipe I posted back in 2011, in the very early days of the blog. I had forgotten all about it, but thanks to this thoughtful reader, it became the inspiration for these delicious Bacon Bourbon Barbecued Chicken Skewers.
The comment was regarding these Grilled Chicken Kabobs (don't look too closely at the pics or food styling - we had no idea what we were doing back then). This is what the comment said:
This recipe was fantastic! The chicken was so tender and flavorful – worth the extra steps! Thank you!
The recipe employed a genius trick from the smart chefs over at Cook's Illustrated. They had taken bacon, combined it with spices in a food processor, then pureed it into a paste. The paste was rubbed on chunks of chicken breast before grilling, producing fabulous flavor and moist, super tender chicken. It was a wonderful recipe but honestly, making a "paste" out of bacon was not very pleasant. And the food processor was a pain to clean up.
I thought about the delicious and tender grilled chicken though and decided to work on a recipe that would produce the same delicious flavor, minus the bacon paste. It took a few weeks of testing and tweeking (and lots of taste-testers) but I think you're going to love these barbecued chicken skewers as much as we do!
How to make these Bacon Bourbon Barbecued Chicken Skewers
How does it work? It's a much simpler (and not so messy) technique than the Cooks Illustrated recipe. Cut up chicken breasts into bite-size chunks and place them in a bowl with a drizzle of olive oil. Toss the chicken with a delicious spice rub, then thread on skewers alternately with bacon and squares of red onion. This can all be done in advance and then popped in the fridge until right before dinner.
Clean, spray, then heat up your grill and add the skewers. As they begin to cook, the bacon fat will baste the chicken, keeping it moist and tender. And although most of it burns off into the grill, it also envelops the skewers with a wonderful smoky flavor.
An easy and delicious sauce to finish with
Once the chicken's pretty much cooked through comes the" pièce de résistance" or the "crowning glory", slathering the skewers with a super flavorful barbecue sauce that's made from a purchased barbecue sauce that's doctored up with a few secret flavor bombs (bourbon and soy sauce). The hot grill carmelizes and chars everything a bit, melding the flavors into a crazy delicious meal!
Believe me, you want this one in your summer grilling recipe arsenal! But guess what? If you don't have a grill or it's not grilling weather, these barbecued chicken skewers can also be made in the oven. Just crank up the temperature and roast until everything's nice and golden. Add a few (optional) minutes under the broiler to create a bit of char.
Café Tips for making these Barbecued Chicken Skewers
- You can make the spice rub ahead and store in an airtight storage container or a jar with a tight-fitting lid. I like to double or triple these rub ingredients so it's super easy the next time I want to make these barbecued chicken skewers. (Believe me, there will be "the next time" despite my propensity to charge ahead to new recipes!)
- Use your favorite barbecue sauce for this recipe. We really like the original Sweet Baby Ray's sauce.
- To prepare in advance, follow the recipe directions through step 5, then place on a sheet pan, cover tightly with foil and refrigerate until ready to grill.
- If you want to be super organized and enjoy your guests, these skewers can even be grilled in advance. When completed, place on a foil lined sheet pan, cool slightly, cover with more foil and refrigerate. When ready to serve, warm in the oven (350˚F) for 10 minutes, covered with the foil. Uncover, flip skewers to the opposite side, brush with a bit more barbecue sauce and bake for another 5 minutes (or broil for 2-3 minutes to char a bit).
- To make these barbecued chicken skewers completely in the oven, follow directions in recipe through step 5. Preheat oven to 450˚F. Line a sheet pan with foil, spray lightly with nonstick cooking spray and line up the skewers in a single layer. Bake for 10 minutes, turning halfway in between. Brush with the bbq sauce and bake for another 10-15 minutes, until the edges of the bacon are nice and crisp.
- Don't have any bourbon or don't like to use alcohol? Just skip it! It does add a nice layer of flavor, but the skewers will be delicious without it too.
- A good set of tongs is essential for grilling and especially for grilling skewers and kabobs. These 16-inch GRILLHOGS Tongs are not expensive and will last a long time.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
These Barbecued Chicken Skewers are beyond delicious, with tender chunks of spice-rubbed chicken breast, smoky bacon and crisp red onions. They're grilled to perfection, then charred with a super easy Bourbon Barbecue Sauce.
- 6 slices thick-cut smoky bacon, cut into 1-inch square pieces
- 2 pounds boneless chicken breast or skinless chicken thighs or breasts
- 1 large red onion cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- For the rub:
- 4 teaspoons sugar
- 2 teaspoons smoked paprika
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- For the sauce:
- 1 cup barbecue sauce we like Sweet Baby Ray's
- 1 tablespoon bourbon
- 1 tablespoon soy sauce
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Heat gas grill to medium-high.
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Prepare the spice rub by combining all ingredients in a small bowl. Set aside.
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Combine barbecue sauce, bourbon and soy sauce in a small bowl. Stir well to combine. Set aside.
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Cut chicken into 1-inch chunks and transfer to a medium-size bowl. Drizzle chicken with the olive oil and stir well. Sprinkle the rub over the chicken and toss to coat.
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Thread (in a pattern) the bacon, chicken and red onion onto skewers, starting and ending with the bacon.
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Spray the grill well and heat to medium-high heat. Grill the skewers for approximately 8-10 minutes, rotating every couple minutes or until lightly browned and chicken is cooked.
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Brush with prepared sauce and grill another 5-7 minutes, rotating every few minutes, until the edges of the bacon are crisp and slightly charred. Remove to a clean platter, tent with foil and allow to rest for 5 minutes before serving. Serve with any remaining barbecue sauce.
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Remove kebabs from grill and let rest for 5 minutes. Serve, passing more barbecue sauce separately.
See Café Tips above for further instruction and more detailed tips.
Every grill is different. Grilling times, temperatures and hot spots need to be taken into consideration. Cooking times are approximate.
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Patti Scheuer says
Ok Chris - these are soooooooooooooooo easy to make and is sooooooooooooooooooooooo delish. Peter and I absolutely love them and can't wait to make them again when Kasey & Wes come back from their travels this month since they will be staying with us until they get settled! YUM
Chris Scheuer says
YAY! So happy you enjoyed them, Patti! 🥰 I know you will love having them in Phoenix!
Mike Wood says
These skewers are super delish and we have them on repeat.
I know what you mean about the bacon paste being a pain to clean the processor, but I add it to grilled turkey burgers along with some bread crumbs and Worcestershire. It adds great smoky flavor and some needed fat.
Chris Scheuer says
Thanks so much, Mike! And that sounds delicious!
carleen says
I have made these at least 5 times since the recipe was first posted. They are simply delicious and my go to BBQ offering for summer company
Chris Scheuer says
Awesome! Thanks so much, Carleen!
Kathy Hedrick says
Would give this a 10 if I could - was SO good! Had company and needed a couple more kabobs and worked out fine with the sauce. Just upped the bacon and onion and used up the sauce on the grill. Everyone!! loved them and still taking about them. Love that can put it together ahead of dinner time. Thanks for the great recipe - will be making it again and again.
Would this recipe work for beef?
Chris Scheuer says
Awesome! I'm so glad you loved the kabobs, Kathy! I haven't tried these with beef, so I can't say for sure. If you try it, let us know!
c says
Made these ronight- didnt have onion but used pineapple instead. They are fantastic!
The blend of spices and the secret sauce in superb. Thanks for a great recipe!
Chris Scheuer says
Thanks so much for taking the time to share your results! I'm so happy you enjoyed this recipe 💕
steph k says
These are delicious! Made them up the night before and grilled the next evening. Wonderful quick family dinner.
Southerner Forever says
Hello again! Serving this for the 3rd night in a row, which around my house is all the proof needed that you scored yet another winner here, Chris! This recipe is divine! Kathy
Chris Scheuer says
Haha! I love this Kathy. You sound just like me when I like something it goes on repeat until I come up with the next crazy idea!
Cathy says
Flavor explosion!! Made this for Father’s Day. Huge success!! Easy prep, beautiful presentation, and wow- so tasty! Definitely a new family favorite! Thank you, Chris
Chris Scheuer says
Awesome! Thank you, Cathy, for sharing your results!
Tere Railey says
My husband George made these tonight. Because it’s so hot outside, he cooked them in the air fryer. What amazing flavor! I wish we could upload a photo. The skewers are gorgeous.
Chris Scheuer says
Thanks, Tere! I'm super happy you enjoyed this recipe and appreciate you taking the time to leave your review 💕
Terri says
We loved this! Always enjoy all your recipes. Thanks!
Chris Scheuer says
Yay! Thanks so much, Terri! 💕
Sheila in MD says
I made these last night-SO GOOD! That rub is amazing! I did 1/2 recipe and ran out of bacon right at the end...if I was doing it again, I would say use 3.5 pieces for half and 7 for full. Mine was good size thick bacon from the meat counter. I zapped the bacon squares for 45 seconds in the microwave first as I have had bad luck with bacon on kabobs before and it came out great. I loved the sauce and i do not like bourbon but added it anyway-yup-no bourbon taste but a depth of flavor added. I too used the original Sweet Baby Ray’s. I did make only 1/4 the sauce and still had some left so if I was doing a full recipe would do 1/2 the sauce. Will be making these again for sure!
Chris Scheuer says
Yay! Thanks so much, Sheila, for sharing your results and adaptation. So glad you enjoyed this recipe!
Becky Woods says
Chris- Thank you for your wonderful reliable recipes!
You mention oil- how much and use olive oil?
Thank you!
Becky
Chris Scheuer says
Hi Becky, thanks so much for noticing that. I've corrected the recipe to include the oil. Thanks for your kind encouragement 🙂
Christina Brooks says
Delicious! I didn't have chicken thighs so I tried it with breasts. It was still very good but I can see why thighs would be perfect. Grilled some other veggies and some pineapple alongside. Pineapple would be a great addition to the chicken skewers itself.
Chris Scheuer says
Yum, pineapple would be great! Thanks, Christina!
Carleen says
I made these exactly as directed and they were wonderful! The soy and bourbon, ( I usually detest bourbon) really gave some depth to the Spicy Sweet Baby Rays sauce I used. I will serve these again and again. As usual, another great recipe from Cafe Sucre Farine. You have never failed me yet.
Chris Scheuer says
Thanks so much, Carleen! I really appreciate your kind words. I'm so happy you enjoyed these skewers!
Zoe Timmons says
Oh wow Chris! These were fantastic!! I made them for our son's birthday and was so happy with the flavor. I received yums all around. Of course, mine weren't nearly as pretty as yours, but we didn't care, they tasted great!
Mary Ann | The Beach House Kitchen says
These would disappear quickly at our backyard bbq's Chris! They look totally mouthwatering!
Larisa says
We made this last weekend and it was great, so much flavor and so easy to prep. Thank you so much!
Chris Scheuer says
Thanks so much, Larisa, for taking the time to share your results!
Chico Home says
Outstanding! We couldn’t stop eating these. I did give the bacon squares a quick 30 second microwave to ensure it would cook through before threading the skewers with perfect results. Also presoaked the red onion squares in ice water to remove the bite. I didn’t even know I liked Burbon. Going to make these for next family BBQ. Thanks.
Chris Scheuer says
Yay! I'm so happy you enjoyed them as much as we have. Thanks for sharing your review!
Jennifer @ Seasons and Suppers says
Love these! I'm always looking for more ways to enjoy Summer food on sticks. Love the bacon in these and the luscious bbq sauce 🙂
Laura Dulgar says
Hi Chris, do you have a secret to get the bacon to cook well? When I have used bacon in kabobs. I find the inside is raw and the outside burnt. Any sage advice?
Chris Scheuer says
Hi Laura,
I've found, with this recipe, that the bacon does cook through. It won't get crispy in the very center (so it won't look like crisp bacon) although the outside edges will get nice and charred. But when you eat a piece, the edges make up for the not crisp center!
The nice thing about these skewers is that because of the bacon drippings basting everything, you can grill them a little longer to get the nice crisp edges on the bacon without the chicken breast drying out.
Anna says
This recipe is sooo delicious!!! I definitely will be making it more often. I may try to throw some fresh pineapple on the kabobs before grilling bit I absolutely love this recipe!!!!
Chris Scheuer says
Thanks so much, Anna! And your addition of pineapple sounds delicious!
Liz says
Whoa, I want to crash your house for dinner! These kabobs look terrific!! I know what you mean about old posts, but your photos look a heck of a lot better than the ones buried in my blog 🙂 Happy weekend!
Tricia | Saving Room for Dessert says
Oh yes, this is my kind of dinner! Love the addition of bacon because bacon makes everything better 🙂 I love some of my old recipes, complete with my pitiful photos from the early years. But before I remake some of my oldies - I have to try this wonderful meal. Thanks! Pinned
Jenna says
Bourbon & Bacon, I'm on board with that!! Thanks Chris!
Jo Anne T. says
Yum!!! And my homemade BBQ would be amazing with the addition of bourbon and soy sauce!!! Thanks, Chris!
Chris Scheuer says
Thanks, Jo Anne, that sounds wonderful!
barb Bowen says
Sounds great!! I don't have Bourbon on hand... any other sub?? Barb
Chris Scheuer says
Hi Barb, you could just skip the Bourbon, it will still be delicious!