Name: Sticky Bourbon Chicken Skewers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 pounds chicken thighs or breast (skinless, cut into bite-sized chunks); 1 tablespoon olive oil; 0.5 cup honey; 0.25 cup low sodium soy sauce; 2 tablespoons Worcestershire sauce; 2 cloves garlic (minced); 0.5 cup Bourbon; wood skewers (soaked in water)

That first hiss from the cooker tells you something good is happening. You catch that little sound and it just sets your mind at ease. It’s like a promise dang near, that the dinner you fixing is gonna be finger-lickin’ good and real tender.

Close up of sticky bourbon chicken skewers cooking — Sticky bourbon chicken thighs bubbling with flavor in the cooker.

You recall throwing those chicken thighs into the pot and slathering that bourbon-soy-honey mix all over. The float valve pops up and you know pressure’s building. You gotta love that sealing ring doing its thing, keeping all that savory steam right where it needs to be.

Then you just wait for that natural release, taking a deep breath coz you know the broth depth and flavors are melding into something they just can’t do without all that pressure. The tender pull on those bite-sized chicken pieces when you finally get ‘em off the skewers is totally worth every second.

What Makes Pressure Cooking Win Every Round

It speeds up cooking time so you don’t gotta wait all dang day for dinner.
Keeps moisture locked in with the sealing ring which means juicy food every time.
Develops flavors deep down with really good broth depth y’all wouldn’t get otherwise.
Uses less energy since the pot’s sealed tight and cooks faster.
Safe and simple when you watch that float valve pop up and down.
Lets you do a natural release so food finishes cooking softly instead of overcooking.

Everything You Need Lined Up

2 pounds skinless chicken thighs or breast, cut into bite-sized chunks.
1 tablespoon olive oil to get that marinade slippery and rich.
Half cup honey for sticky sweet vibes on the chicken.
Quarter cup low sodium soy sauce adds salty umami goodness.
2 tablespoons Worcestershire sauce for a little tangy zing.
2 garlic cloves, minced fine so the flavor spreads real good.
Half cup Bourbon for that smooth, bold heat flavor boost.
Wood skewers soaked in water at least 30 minutes so they don’t burn.
Your favorite side dishes ready to roll when skewers come off the heat.

Ingredients laid out for sticky bourbon chicken skewers marinade — Gather all ingredients before starting your sticky bourbon marinade.

Walking Through Every Single Move

First up soak those wood skewers in water for at least 30 minutes – this keeps ‘em from getting all burned when you grill ‘em later.

Next, chop your chicken thighs into bite-size pieces. Toss ‘em into a big bowl so they got room to get marinaded real good.

Then whisk up your marinade in another bowl – olive oil, honey, soy sauce, Worcestershire, minced garlic and that bourbon. You gotta mix it real well so honey doesn’t settle at the bottom.

Pour that marinade over your chicken pieces. You wanna mix until everything’s coated nice and even.

Cover the bowl and toss it in the fridge. Let it sit for at least 2 hours, but overnight's best if you got the patience.

When you ready to cook, preheat your grill or grill pan on medium-high heat. You want it hot enough for that nice sear but not too crazy.

Grab your soaked skewers and thread those marinated chicken chunks onto ‘em. Don’t crowd ‘em too tight so they cook evenly.

Grill your skewers about 12 to 15 minutes, turn ‘em every now and then so all sides get that sticky glaze. If you want, brush some extra marinade on while grilling, just stop about 5 minutes before you pull ‘em off the heat to keep it safe.

Time Savers That Actually Work

Marinate the chicken the night before. It makes your day easier and flavors hit deeper.

Use pre-minced garlic if you’re in a rush. It’s not cheating, just smart.

Soak skewers the night before too, so they’re ready when you are.

While chicken’s cooking, prep your sides to save some serious time once skewers come off.

What It Tastes Like Fresh From the Pot

When that first bite hits your tongue, you get this sticky sweet bourbon glaze mixed with savory soy and just enough tang from Worcestershire sauce to keep it lively.

The chicken’s real tender and juicy thanks to that pressure cooker’s steam hugging every piece tight. The garlic sneaks in just right without overpowering.

That caramelized outside from the grill gives a slight char and smoky depth that makes the whole plate sing. It’s comfort food with a splash of party y’all won’t forget.

Finished sticky bourbon chicken skewers served on plate — Ready to dig into these tender, sticky bourbon chicken skewers.

Making It Last All Week Long

Let the skewers cool completely before wrapping tightly in plastic wrap or foil. This helps keep the glaze from drying out.

Store in airtight containers in the fridge for up to 4 days. You can reheat in the microwave or skillet with a splash of water or broth to keep it moist.

For longer storage, freeze skewers laid flat wrapped well in foil then into freezer bags. Thaw overnight in the fridge before reheating slowly.

What People Always Ask Me

Can I use chicken breasts instead of thighs? Sure thing. Just be careful not to overcook breasts cause they dry out faster than thighs.
Do I have to soak the skewers? Yes, soaking keeps sticks from burning up on the grill, trust me on this one.
What’s natural release mean? That’s when you let the pressure go down slowly on its own without you quick-releasing it. Helps keep meat tender.
Can I make this in the pressure cooker only? The recipe calls for finishing on the grill for that sticky glaze and char, but you can do it just in the cooker too. Just turn on sauté mode after pressure cooking to thicken sauce.
Why does the sealing ring matter? It’s the part that seals the lid so pressure builds up inside. If it’s cracked or dirty, the cooker won’t pressurize right.
How do I know when chicken’s done? The best test is tender pull. The chicken should feel firm but still pull apart easy, and no pink inside when you cut it.

Related recipes to try: Check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and filling comfort meal, or enjoy a snack with our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels. For a delightful appetizer, try the Easy Marinated Cheese Appetizer with Salami & Green Olives.