Brown Sugar Bourbon Chicken Skewers


2lbs boneless skinless Chicken thighs

1 package McCormick Brown Sugar Bourbon grilling marinade

1012 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


  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. Pour marinade over the top and rotate each skewer so all of the chicken is covered in the marinade.
  3. Refrigerate for 1-2 hours.
  4. Prepare charcoal grill for 2 zone cooking (hot side and cool side).
  5. Combine the brown sugar, turbinado, and cayenne is dredge shaker and sprinkle over the top of the skewers.
  6. 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.
  7. Move the skewers to the cool side and continue to cook until the internal temperature reaches 165-170°F.  
  8. 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.
  9. Serve with your favorite BBQ sauce for dipping.

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