Bourbon Molasses Glazed Chicken Skewers for the Grill

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!

How To Grill Chicken Skewers

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). Always keep an eye on your chicken skewers for the perfect char.

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 your finished chicken skewers.

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, perfect for chicken skewers

1 cup molasses reserved

this chef is also a veteran and metal musician.

About The Author

Meet Jonathan David “JD” Eubanks: Naval Culinary Specialist, Metal-Band Frontman, Executive Chef and Louisiana Culinary Ambassador

Born in Ponchatoula, Louisiana, JD discovered his love for food and music when he was very young. In high school, JD started singing for local bands and became the frontman of Written in Blood, while perfecting his recipe for chicken skewers.

He served in the Navy for five years and cooked aboard carriers as a culinary specialist under admirals, captains and other great military personnel. After meeting his wife in 2015, JD felt it was time to focus on his family and decided to pursue his culinary career further. He’s worked for notable restaurant groups such as Wolfgang Puck Worldwide, Tupelo Honey Hospitality, Innovative Dining Group and Fox Restaurant Concepts, among many others.

Last year, JD won “Guy’s Grocery Games” on the Food Network, competing against other military veteran chefs, and he donated his winnings to charity after showcasing his chicken skewers recipe.