• In a small saucepan over medium heat, combine the bourbon, soy sauce, brown sugar, honey, ketchup, rice vinegar, garlic, paprika, and black pepper. Stir often and heat until the mixture thickens slightly, about 3-4 minutes. Remove from heat and let cool for 5-10 minutes.
• Place the chicken pieces in a large bowl or zip-top bag. Pour the cooled marinade over the chicken, reserving ½ cup for later. Toss to coat the chicken, then cover and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavor.
• When ready, preheat the air fryer to 400°F.*
• Working one skewer at a time, thread 4-5 chicken cubes onto each.
• Arrange the skewers in a single layer in the basket of your air fryer. (Depending on the size of the air fryer, you may have to work in batches.)
• Air fry at 400°F for 11-12 minutes, flipping halfway through. The chicken is done when it reaches an internal temperature of 165°F.
• While the chicken cooks, bring the reserved marinade to a boil in a small saucepan. Let it simmer until it thickens into a glaze, about 3-5 minutes.
• Brush the glaze over the cooked chicken skewers and garnish with fresh parsley.

Notes

• *Oven and Grilling Instructions:

Oven (Baking) Instructions:

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Thread the marinated chicken pieces onto skewers and place them on the prepared baking sheet.
• Bake for 20–25 minutes, flipping the skewers halfway through, until the chicken is golden and reaches an internal temperature of 165°F.
• While the chicken bakes, boil the reserved bourbon marinade in a small saucepan. Simmer for 3–5 minutes until thickened into a glaze.
• Brush the glaze over the baked chicken skewers and top with parsley.

Grilling Instructions

• Thread the marinated chicken onto the skewers. (Wait until after grilling to brush with the extra glaze.)
• Grill over medium heat for 8-10 minutes per side, or until the chicken reaches an internal temperature of 165°F.
• While the chicken cooks, bring the reserved marinade to a boil in a small saucepan. Let it simmer until thickened into a glaze (about 3–5 minutes).
• Brush the glaze over grilled chicken skewers and top with parsley.