In a saucepan over medium heat, combine bourbon, soy sauce, brown sugar, honey, apple cider vinegar, minced garlic, and grated ginger. Stir the mixture continuously until it reaches a low boil, allowing the ingredients to meld beautifully—this should take about 5 minutes.

Once boiled, mix cornstarch with a small amount of water in a separate bowl until smooth. Gradually whisk this mixture into the saucepan and continue stirring for another 2-3 minutes until the sauce thickens and becomes glossy. Remove from heat and let it cool for 10 minutes, reserving half of the sauce for basting later.

Cut the chicken thighs or breasts into bite-sized pieces. In a bowl, coat the chicken with the marinade that’s not reserved, mixing well to ensure every piece is enveloped in the flavorful sauce. Let it marinate for about 15 minutes for an intense burst of flavor.

Thread three pieces of marinated chicken onto each skewer, packing them closely together to ensure even cooking. Preheat your grill while you finalize this step, aiming for high heat.

Place the chicken skewers on the preheated grill, cooking for 4 minutes on one side until you see a nice char developing. Flip the skewers carefully, basting them with the reserved sauce. Continue grilling for another 4 minutes, ensuring the internal temperature reaches 165°F.

Once cooked, remove the Sticky Bourbon Chicken Skewers from the grill and let them rest for a moment to lock in the juices. Serve them warm, drizzled with any extra reserved sauce.