Brown Sugar Bourbon Chicken Skewers
315,938
Published 2021-06-10
#brownsugarbourbonchicken #chickenskewers #howtobbqright
Brown Sugar Bourbon Chicken Skewers
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill - weberinc.sjv.io/QyjyWa
- Red Handle 6" Knife bit.ly/H2QKnife6
- Black Nitrile Gloves bit.ly/NitrileBBQGloves
- White Insulated "Hand Saver" Gloves bit.ly/HandSaver
- McCormick Grill Mates Brown Sugar Bourbon amzn.to/3xcRt0B
- Clear Plastic Rub Shaker bit.ly/SeasonShaker
- Captain Rodney's Boucan Pepper Glaze bit.ly/BoucanGlaze
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
Brown Sugar Bourbon Chicken Skewers
This recipe is great for your summertime get togethers. You can do all the prep ahead of time so when you’re ready to fire up the grill, the cooking will be fast.
I use boneless skinless thighs for this cook. Trim any excess fat and slice the thighs into 2” strips. Place a couple strips on each skewer and get them in some marinade. I used a McCormick Grilling marinade for this recipe but you could use any marinade even Zesty Italian dressing out of the bottle is great. Cover the skewers in the marinade and let them hang out in the refrigerator for a couple hours before grilling.
When you’re ready to fire up the grill, create a two zone fire by placing all of the hot coals to one side leaving a cool zone on the opposite side. Take the skewers out of the marinade and season the outside with a mixture of 1/4 cup brown sugar, 1/4 cup turbinado raw sugar, and 1 teaspoon ground cayenne. I place it all in a dredge shaker and give it a good mix.
Place each skewer over the hot side of the grill fist to sear the outside. It’ll take about 3-4 minutes; just keep an eye on them and turn often. When you get the a good sear move everything to the cool side to slow it down. Keep cooking until the internal temperature reaches 165-170 in the thickest part.
Brush the outside of each skewer with my favorite Captain Rodney’s glaze - Boucan. This will make them sticky and sweet with just a touch of heat.
Move each skewer back over the hot coals just for a minute or two to caramelize the glaze and char the outside just a little more. The whole cook only takes about 10-12 minutes.
I like to serve them with my BBQ sauce for dipping; just make sure you make plenty because folks will love them!
Ingredients:
- 2lbs boneless skinless Chicken thighs
- 1 package McCormick Brown Sugar Bourbon grilling marinade
- 10-12 wooden skewers
- 1/4 cup brown sugar
- 1/4 cup turbinado sugar in the raw
- 1 teaspoon ground cayenne pepper
- 1/2 cup Captain Rodney’s Boucan glaze
Directions:
1. Trim excess fat from chicken thighs and cut each thigh into 2” strips
2. Place two strips of thigh meat on each skewer and arrange on a platter or shallow baking dish. 3. Pour marinade over the top and rotate each skewer so all of the chicken is covered in the marinade.
4. Refrigerate for 1-2 hours.
5. Prepare charcoal grill for 2 zone cooking (hot side and cool side).
6. Combine the brown sugar, turbinado, and cayenne is dredge shaker and sprinkle over the top of the skewers.
7. Place the skewers on the hot side of the grill to sear. Cook for 3 minutes each side or until the outside starts to char.
8. Move the skewers to the cool side and continue to cook until the internal temperature reaches 165-170°F.
9. Brush each skewer with Captain Rodney’s Boucan glaze and move them over to the hot side of the grill for a final sear to caramelize the glaze.
10. Serve with your favorite BBQ sauce for dipping.
Connect With Malcom Reed:
howtobbqright.com/
Facebook - www.facebook.com/HowToBBQRight/
Twitter - twitter.com/howtobbqright
Instagram - www.instagram.com/howtobbqright/
TikTok - www.tiktok.com/@howtobbqright/
Malcom's Podcast - howtobbqright.com/howtobbqright-podcast/
For Malcom's BBQ Supplies visit - h2qshop.com/
All Comments (21)
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i rly do love u malcolm
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Son you deserve your own show on the food network. Obviously the eats are off the chain but your personality is genuine .You're just being Malcolm doing what you love, no pretentiousness. May God bless everything you put your hand to.
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The way he said " it's getting hot in here" killed me.
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Always trust a big man when it comes to eating n cooking
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Love the video. Been following for years. Any chance we could get a biography video? Like how you got into BBQ? Competition? How you started your own brand of sauce/rubs? I would love to see a little history on your passion, how you came up in the ranks and maybe what it takes to be you day to day. If not, that's cool too. Thanks for what you and your family brings to the bbq game. Always appreciated
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The Lord of Q has spoken. I see this hitting the grill tomorrow.
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The motto of this channel should be: "NO REGRETS."
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"that's chicken on a stick bubba" my man
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"Its time to get these off the hot coals and into my belly!" Lol priceless
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I honestly believe this man will bbq for God himself one day.
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"on the board, on the platter, it don't matter!" T-shirts plz.
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The pure happiness Malcom has in every video is always a joy to see!
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This guy is the real deal, he is full of great knowledge.
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This man restored my faith in Americans. Love from 🇨🇦
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BBQ Legend
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"accidentally" found this channel a year back when I was doing a seafood/crawfish boil for my birthday...and IM SO GLAD I found it! Been following ever since! born and raised in Wisconsin and now a Texas girl for 5 years now....meat is king! I look forward to every video you put out! Keep up the excellent videos and great grilling/smoking advice... it inspires me to do so much more, and my friends love me for it! If you're ever in the Dallas area, you have many friends here!
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This man scares vegetables
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Made these yesterday, the family LOVED them. Thanks for sharing your awesome talent!
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I'm a simple man. I see Malcom, I like.
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Why would anyone give this man a thumbs down?? I’m grateful for him. He makes me look like an ALL-STAR when I make his recipes.
