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Bacon Bourbon BBQ Chicken Kabobs

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1 (16-ounce) bottle barbecue sauce
¼ cup bourbon
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
½ teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons packed dark brown sugar
2 tablespoons smoked paprika
1 (12-ounce) package HORMEL® BLACK LABEL® Premium Cherrywood Bacon, divided
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces


  1. Heat grill to 400°F.

  2. In a small bowl, combine barbeque sauce and bourbon. Reserve 1/3 sauce mixture.

  3. Combine kosher salt, next 5 ingredients and 6 bacon slices in food processor; pulse until smooth.

  4. Place chicken in a bowl and rub with salt mixture. Cut remaining bacon slices into 11/2-inch pieces. Thread chicken pieces onto metal skewers alternately with remaining bacon pieces.

  5. Place skewers on grill. Cook 3 to 5 minutes on each side, or until cooked through.

  6. Brush with barbeque sauce mixture and cook an additional 1 minute on each side.

  7. Serve with reserved barbeque sauce mixture.