Chicken Skewers on the grill
Photo by John Cairo of New Orleans

A Kick-Ass Recipe for Bullet Bourbon Molasses Glazed Chicken Skewers

Chef Jonathan David “JD” Eubanks is a Naval Culinary Specialist, Metal-Band frontman, Executive Chef and Louisiana Culinary Ambassador. When he gives us a recipe for bad ass chicken skewers, we listen!

Ingredient List

One 3- to 4-pound pack boneless chicken thighs

1 tablespoon kosher salt 

1 tablespoon black pepper 

1/2 teaspoon smoked paprika 

1/2 teaspoon cumin

2 tablespoons olive oil

1/2 teaspoon coriander

1 stick unsalted butter 

2 Fuji apples cored and diced  

1 cup Jack Daniel’s bourbon 

2 cups sugar cane syrup, preferably Steen’s (Amazon) or substitute Grandma’s Molasses  

steel skewers

1 cup molasses reserved 

Instructions

In mixing bowl add chicken thighs, olive oil and salt, plus pepper and other spices, rubbing them evenly on chicken. Let sit for 20 minutes in fridge. Once chicken sits, toss in sauce, skewer, then char evenly on grill (preferably an all-wood grill over coals that have been burned down for a nice, slow, even cook).

Chicken skewers plated and looking amazing.
Photo by John Cairo of New Orleans

Bourbon Apple Sauce 

In hot cast-iron skillet (preferably over a wood fire or stove if you can’t start a fire — LOL), add butter and allow to melt and become almost caramelized. Then add apples to skillet and allow to blister until almost candied. Add bourbon and allow to flame.  Once apples cook, add the first part molasses and bring to a fast bubble over the fire.  Once mixture bubbles for five minutes, blend in Vitamix.  After the sauce cools, happy marinating! Set aside one cup before marinating to drizzle over finished skewers.

We have a recurring column in Skillset Magazine called The 5 Second Rule! If you like recipes like this one, you’ll love our beef jerky and burgers! You can find back issues of Skillset at OutdoorGroupStore.com and listen to our weekly podcast, Skillset Live.

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