Cherry Bourbon Bacon Chicken Skewers
Sticky, sweet, and smoky cherry bourbon bacon chicken skewers. Bite-sized chicken wrapped in crispy bacon and glazed in a rich homemade cherry bourbon sauce.
These impressive skewers strike the perfect balance between savory smoke and fruity sweetness. The homemade glaze combines the deep, oaky notes of bourbon with the tart brightness of cherry jam and fresh orange juice. Straining the sauce at the end is the secret to achieving that flawless, glossy coating.
Ingredients
- 2 large chicken breasts (or thighs)
- 12 strips bacon
- 2 tbsp cooking oil
- 2 tbsp Cajun spice blend
- 60 ml bourbon
- 50 g brown sugar
- 100 g cherry jam
- 30 g butter
- 1 tsp grated orange peel
- 30 ml fresh orange juice
- 60 ml cherry juice
- 1 tbsp apple cider vinegar
- 1/2 tsp onion powder
- optional fresh parsley
Instructions
- 1Slice the chicken
Begin by slicing your chicken breast into uniform three-centimeter cubes. These bite-sized pieces ensure even cooking when threaded onto skewers.
Tip: Keep your cubes consistent in size to ensure all pieces cook at the same rate on the grill. - 2Wrap and skewer
Take each chicken cube and wrap it snugly with a strip of bacon. Secure the wrapped meat by piercing it onto a flat metal skewer, repeating until the skewer is full.
Tip: Using flat metal skewers helps prevent the meat and bacon from spinning when you turn them on the grill. - 3Oil the skewers
Arrange your bacon-wrapped skewers on a wire rack. Lightly brush each skewer with oil, then evenly coat them with your Cajun spice blend to help the bold flavors adhere and promote even browning during cooking.
Tip: Lightly oiling the wire rack as well can help prevent the bacon from sticking during the grilling process. - 4Grill the meat
Place the prepared skewers onto a preheated grill or roast them in an oven. Cook the meat, turning occasionally, until the bacon is crispy and the chicken is fully cooked and browned.
Tip: Listen for the sizzle; a steady heat will render the bacon fat perfectly for that desired crispy texture. - 5Prepare the glaze
In a saucepan over low heat, combine bourbon and brown sugar. Whisk in the cherry jam, butter, and seasonings until the mixture is smooth and begins to thicken into a rich glaze.
Tip: Whisk constantly to ensure the brown sugar dissolves completely and the jam incorporates evenly. - 6Finish the sauce
Add grated orange peel, fresh orange juice, cherry juice, and apple cider vinegar to the pan. Simmer the sauce until it reduces and thickens, then strain for a smooth, glossy finish.
Tip: Straining the sauce at the end ensures a professional, lump-free consistency for glazing. - 7Strain the cherry bourbon sauce
Place a fine-mesh metal strainer over a clean pot. Carefully pour the thickened cherry bourbon sauce into the strainer and use a silicone spatula to press down on the mixture. This process strains out the solid bits, ensuring a smooth, velvety consistency for the final glaze.
Tip: Do not skip this step; straining ensures the sauce coats the skewers evenly without any unwanted textures from the fruit solids. - 8Glaze and caramelize the skewers
Once the meat skewers are fully cooked and nicely browned, use a brush to apply a thick, generous layer of the smooth cherry bourbon sauce over each skewer. Return the skewers to the hot grill for about one minute on each side, allowing the sugars in the glaze to caramelize and create a sticky, flavorful finish.
Tip: Keep a close watch while caramelizing; the high sugar content in the jam and brown sugar can burn quickly on the grill.
