BBQ Chicken Kebabs



  • 16 oz Deaf Man’s Bourbon Elite Barbecue Sauce

  • ¼ cup bourbon

  • 2 lbs boneless skinless chicken thighs, cut into 1″ pieces

  • 2 teaspoons kosher salt

  • 1 teaspoon ground white pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • 2 tablespoons paprika

  • 3 tablespoons packed dark brown sugar

  • 1 tablespoon smoked paprika

  • 6 slices raw bacon, cut into small pieces


  • Light the grill and heat to medium-high

  • In a small bowl, combine the BBQ sauce and bourbon. Mix well.

  • In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.

  • Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).

  • Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.

  • Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.

  • Serve with the remaining BBQ sauce