You can find Bourbon Chicken at your nearest mall food court or Asian takeout restaurant. Despite the name, this dish typically contains no bourbon; the name comes from Bourbon Street in New Orleans, where the recipe became popular.
Bourbon Chicken resembles teriyaki in being sweet, sticky, and savory, but it has its own signature flavor thanks to ingredients like apple juice, vinegar, and ketchup. This version includes a touch of heat to balance the sweetness, but you can easily adjust the spice level to suit your taste.
Why You’ll Love This Bourbon Chicken
Quick and Air-Fryer Friendly – Like my Garlic Parmesan and Hot Lemon Pepper skewers, this recipe comes together in under 30 minutes.
Extremely Tender – Packing the chicken tightly on the skewers helps keep the meat juicy and tender.
Multiple Cooking Options – If you don’t have an air fryer, you can grill these skewers or roast them in the oven.
Family Friendly – The sweet, sticky sauce with a mild kick appeals to both kids and adults.
Key Ingredients
This food-court style bourbon chicken uses mostly pantry staples, so the ingredient list is approachable. Read the recipe card below for the full quantities, but here are the essentials:
Chicken tenders – They stay more tender than breasts; thighs can be substituted if you prefer.
Apple juice and brown sugar – Add fruity sweetness that makes the sauce addictive.
Apple cider vinegar – Or rice wine vinegar to add tang and balance the sweet elements.
Ketchup – I use sriracha ketchup for a gentle heat; regular ketchup works if you prefer milder flavors.
Soy sauce – Provides savory saltiness.
Fresh garlic and ginger – Grated so they blend smoothly into the sauce.
How to Make Bourbon Chicken
This recipe is ideal for busy weeknights and can easily be doubled for leftovers. If you use wooden skewers, soak them in water for at least 30 minutes before cooking to prevent burning.
Step 1: Make the Sauce
In a saucepan over medium-low heat, combine all sauce ingredients except the cornstarch. Bring the mixture to a gentle boil. Whisk a cornstarch slurry (cornstarch mixed with a small amount of water) and slowly drizzle it into the sauce while whisking. Allow the sauce to thicken, then remove from heat and let it cool for about 10 minutes.
Step 2: Prep the Chicken
Cut chicken into roughly 3″ pieces and place them in a zip-top bag or bowl. Add 1/3 cup of the cooled sauce and toss to coat the chicken evenly. Reserve the remaining sauce in two containers: one for basting raw chicken while cooking and one for basting cooked chicken and drizzling to avoid cross-contamination. Thread the chicken onto the skewers, packing the pieces closely together.
Step 3: Air Fry
Place a few skewers at a time in the air fryer and cook for 12–15 minutes total, or until the internal temperature reaches 165°F. Flip and baste with sauce every 4 minutes until cooked through.
Tools I Love
Ninja Air Fryer (recommended for even results)
Air fryer liners and metal or wooden skewers sized for air fryers make this recipe easier to prepare and clean up.
Looking for More Skewer Recipes?
Garlic Parmesan Chicken Skewers
Hot Lemon Pepper Chicken Skewers
Spicy Buffalo Ranch Chicken Skewers
I hope you enjoy this quick air-fryer version of food-court style Bourbon Chicken Skewers. If you make this recipe, please share feedback or questions in the comments. Tag photos of your results on social media to show how yours turned out!
Food Court Bourbon Chicken
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Ingredients
- 2 lbs chicken tenders thighs or breasts can be used
- 1 heaping tsp grated garlic
- 1 heaping tsp grated ginger
- 3/4 tsp crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tbsp ketchup or sriracha ketchup reduce red pepper flakes if using spicy ketchup
- 1 tbsp cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
- 2 tsp cornstarch make a slurry with 1–2 tsp water
- sesame seeds for topping
Instructions
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In a saucepan over medium-low, combine all sauce ingredients except the cornstarch slurry and bring to a low boil.
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Whisk the cornstarch slurry and drizzle it into the sauce slowly while whisking. Allow the sauce to thicken, then remove from heat and let it cool for 10 minutes.
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While the sauce cools, cut the chicken into 3″ pieces and place in a zip-top bag or bowl.
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Add 1/3 cup of the cooled sauce to the chicken and toss to coat evenly.
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Reserve the remaining sauce in two containers: one for basting raw chicken and one for basting cooked chicken and for drizzling.
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Thread the chicken onto skewers, packing the pieces together. This yields about 6 large skewers.
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Air fry the skewers a few at a time for 12–15 minutes total, or until the internal temperature reaches 165°F. Flip and baste with sauce every 4 minutes while cooking.
Notes
Air-fryer models vary; some may require preheating. This recipe does not include preheat time.
Oven Preparation:
Preheat oven to 450°F. Place skewers on a rimmed baking sheet lined with foil and bake for about 14 minutes, flipping halfway through and basting a few times. Switch to broil for 1–2 minutes at the end to caramelize the tops, then baste once more and sprinkle with sesame seeds.
Grill Preparation:
Preheat grill to medium-high. Grill skewers over direct heat, cooking each side about 5–6 minutes and basting as you go. Remove, baste once more, and finish with sesame seeds.