Preparation Time Preparation Time: 30 minutes + marinating time Cook Time Cook Time: 10 minutes for BBQ Sauce + 12 minutes for skewers Serves Serves: 6 Cut:



Marinade & BBQ Sauce
¾ cup soy sauce
½ cup Bourbon
½ cup orange juice
¼ cup canola oil
¼ cup Worcestershire sauce
¼ cup maple syrup
2 Tbsp apple cider vinegar
1 Tbsp spicy brown mustard
1 tsp hot pepper sauce
4 cloves garlic
½ cup chopped white onion
3 Tbsp fresh-cracked black pepper
1 tsp ground white pepper
½ tsp ground ginger
¼ tsp cayenne powder
1 cup ketchup
¼ cup fancy molasses

2 lbs boneless, skinless chicken thighs
12 metal or bamboo skewers

4-6 firm ripe peaches, nectarines or plums
1 Tbsp Bourbon
1 Tbsp maple syrup
1 Tbsp lemon juice


Marinade & BBQ Sauce
In a blender or food processor, combine the Marinade & BBQ Sauce ingredients, except the ketchup and molasses. Blend till smooth, scraping down the sides of the bowl as needed.

Pour half of the mixture into a re-sealable bag (set bag in a bowl to keep it from tipping over) and set aside for marinating the chicken.  Pour the remaining mixture into a small pot to make the BBQ Sauce. Stir in ketchup and molasses; bring to a boil and cook for 5 minutes.  Remove from heat, cool and refrigerate until needed. (Tip: marinade and sauce can be made ahead and refrigerated for up to 3 weeks)

Add the chicken to the bag of marinade.  Seal the bag and gently turn it so the chicken gets completely coated in marinade. Refrigerate for at least 2 hours or overnight. Remove the bag from the fridge 30 minutes before grilling.

Cut each piece of chicken into 4.  Throw out the marinade.  Thread the chicken onto metal skewers, or bamboo skewers that have been soaked for at least two hours. Set aside.

Combine bourbon, maple syrup and lemon juice in a bowl. Cut the fruit in half, remove the peel and the pits. Toss the fruit in the bourbon mixture.

Heat grill to medium-high and spray with non-stick cooking spray. Grill skewers for 10 - 12 minutes, basting with the BBQ sauce and turning often to keep from sticking or burning.  Halfway through grilling the skewers, add the fruit, cut side down.

Take the skewers off the grill when the chicken reaches 170F on a digital meat thermometer. Remove the fruit when it's fork tender.

Serve the skewers with the fruit, and other summer favorites like corn on the cob.

Liquor Marts suggests: Sandhill Hidden Terrace Pinot Gris VQA from BC