The pot lid rattles and you know dinner is almost ready. You smell that sweet-savory mix of bourbon and honey mingling with garlic, filling your kitchen with all kinds of good vibes. There’s this little whisper of pressure build that gets your heart kinda excited because you remember the yummiest chicken is just moments away.
You notice the float valve dancing a bit, then the valve hiss tells ya the steam cues are working like a charm. That broth depth soaking into the chicken makes you realize why pressure cooking is a game changer for sticky sauces—it locks every drop of flavor inside.
Your mouth waters just thinking about those tender chicken thighs bursting with sticky glaze on skewers you’ll soon be piling high on your plate. Dang, this dish is gonna be a winner and you can’t wait to dive right in.
The Real Reasons You Will Love This Method
- Pressure cooker seals in juices so chicken stays extra tender and moist.
- Quick cook time—no more waiting hours for flavor to develop.
- Sticky bourbon glaze thickens up perfectly while cooking under pressure.
- Easy cleanup cause you only need one pot for cooking the marinade and chicken together.
- Skewers come out flavorful and juicy every time without drying out on a grill.
- Steamy finish keeps chicken warm and ready to eat when you take the lid off.
The Complete Shopping Rundown
You gotta get these 9 ingredients ready before you start cooking. Don't sweat it, most are pantry staples but bourbon might be something you wanna grab fresh.
- 2 pounds boneless, skinless chicken thighs (skinless for that perfect stickiness)
- 1 tablespoon olive oil (for grilling or brushing your skewers)
- ½ cup honey (sweetness that’s gonna caramelize just right)
- ¼ cup soy sauce (this gives depth and saltiness to the broth)
- 2 tablespoons Worcestershire sauce (adds a little tang and umami punch)
- 2 cloves garlic (you’ll mince these for the marinade)
- ½ cup bourbon (the star flavor that kinda makes this dish dang good)
- Wooden skewers (soak ‘em to avoid burning)
- Optional salt and pepper (to season chicken before marinating)
Make sure chicken thighs are thawed if you bought ’em frozen. Also, soaking those wooden skewers in water for 30 minutes helps prevent them from catching fire when you grill or broil later.
The Full Pressure Cooker Journey
1 First, mix that marinade up. In a big bowl, combine honey, soy sauce, Worcestershire sauce, minced garlic, and bourbon. Stir it all around till good and mixed.
2 Next, toss your chicken thighs into the marinade. Make sure they’re well coated or you’re gonna miss out on that sticky sauce goodness. Let ’em sit for at least 30 minutes if you can. Longer if you got the time.
3 While marinating, soak your wooden skewers just like I mentioned before.
4 Then, place the chicken and marinade together inside your pressure cooker. Secure the lid tight and watch you see the float valve pop up. You feel the pressure build as the cooker warms.
5 When you hear that satisfying valve hiss and see steam cues coming through, reduce heat just enough to maintain pressure. Cook the chicken thighs under high pressure for about 10 minutes.
6 Finally, do a quick release to let out pressure fast, carefully open the lid and check that broth depth and sticky glaze coating the chicken. Thread ’em on the skewers and you’re ready to serve those dang good sticks.
Time Savers That Actually Work
- Marinate chicken overnight if you plan ahead. This lets flavors soak deeper and saves you time before cooking.
- Use pre-minced garlic from the jar when you’re in a rush but fresh garlic gives better punch.
- Soak skewers while the chicken marinates to kill two birds with one stone.
- Make the marinade ahead and keep it chilled to pour over the chicken quickly when you’re ready.
What It Tastes Like Fresh From the Pot
You taste that shiny, sticky surface first. It’s rich and sweet with honey caramel that clings to every bite. The bourbon flavor gently wakes up your palate without overpowering — kinda like a warm hug.
The chicken thighs are juicy, falling apart tender yet still holding onto the skewer tight. Garlic and umami from soy sauce build layers that keep you coming back for more. You notice that broth depth that’s soaked right in, making it far more than just grilled meat on a stick.
Warm steamy bites hit your tongue with cozy comfort. You feel the balance of sweet and savory dance in your mouth, with a little tang from Worcestershire to finish it off just right. Dang, this meal’s a keeper for sure.
For more easy pressure cooker recipes, check out our Easy Chicken Caesar Pasta Salad and Quick High Protein Greek Pasta Salad for tasty companion dishes that also deliver on flavor and convenience.
Making It Last All Week Long
Let leftover skewers cool down to room temp before packing. You don’t wanna trap steam in there and get soggy chicken.
- Store in airtight containers in the fridge up to 3-4 days for quick meals or snacks.
- Wrap skewers in foil and freeze them if you wanna save 'em longer; thaw overnight in the fridge before reheating.
- Remove chicken from skewers and freeze in a sealed bag if you prefer to reheat without sticks.
- Reheat gently on low heat or in your pressure cooker on 'keep warm' function to keep juices locked in.
Common Questions and Real Answers
- Can I use chicken breasts instead of thighs? You can but thighs stay way juicier and handle pressure cooking better without drying out. For a great alternative, try our Easy Chicken Caesar Pasta Salad recipe that uses chicken breasts perfectly.
- What if I don’t have bourbon? Use apple cider or a splash of vanilla extract for sweetness. It won’t taste exactly the same but still dang tasty.
- Do I have to grill the skewers afterward? Nope, the chicken’s cooked in the pressure cooker but grilling adds that nice char if you want. You can eat ’em straight from the pot too.
- My chicken came out dry, what happened? Maybe you pressure cooked too long or didn’t add enough liquid. Keep an eye on broth depth and steam cues next time.
- What’s the best way to prevent skewers from burning? Soak wooden skewers in water for at least 30 minutes and don’t leave ’em on direct flames too long.
- Can I double this recipe? Yep. Just make sure your pressure cooker isn’t overfilled and adjust cooking time slightly. Keep float valve and steam cues in check.
Sticky Bourbon Chicken Skewers Made Easy In Your Pressure Cooker
Equipment
- 1 Pressure cooker
- Wooden skewers soaked in water for 30 minutes
Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken thighs skinless for that perfect stickiness
- 1 tablespoon olive oil for grilling or brushing your skewers
- ½ cup honey sweetness that’s gonna caramelize just right
- ¼ cup soy sauce this gives depth and saltiness to the broth
- 2 tablespoons Worcestershire sauce adds a little tang and umami punch
- 2 cloves garlic you’ll mince these for the marinade
- ½ cup bourbon the star flavor that kinda makes this dish dang good
- Wooden skewers soak ‘em to avoid burning
- Optional salt and pepper to season chicken before marinating
Instructions
Instructions
- Mix that marinade up. In a big bowl, combine honey, soy sauce, Worcestershire sauce, minced garlic, and bourbon. Stir it all around till good and mixed.
- Toss your chicken thighs into the marinade. Make sure they’re well coated or you’re gonna miss out on that sticky sauce goodness. Let ’em sit for at least 30 minutes if you can. Longer if you got the time.
- While marinating, soak your wooden skewers just like I mentioned before.
- Place the chicken and marinade together inside your pressure cooker. Secure the lid tight and watch you see the float valve pop up. You feel the pressure build as the cooker warms.
- When you hear that satisfying valve hiss and see steam cues coming through, reduce heat just enough to maintain pressure. Cook the chicken thighs under high pressure for about 10 minutes.
- Do a quick release to let out pressure fast, carefully open the lid and check that broth depth and sticky glaze coating the chicken. Thread ’em on the skewers and you’re ready to serve those dang good sticks.
