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Maple whiskey glazed chicken skewers

The best backyard barbecue option that will steal the spotlight. 



For the glaze:

  • 3/4 cup maple syrup
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon whisky
  • 2 teaspoons Dijon mustard
  • Zest of one orange
  • Salt and pepper

For the marinated chicken:

  • 2 tablespoons olive oil
  • 2 tablespoons whisky
  • 1 teaspoon Sriracha hot sauce
  • Juice of one orange
  • 2 sprigs thyme, leaves only
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large clove garlic, grated
  • 1 kilogram boneless, skinless chicken breast, cut into 4 centimeter pieces


  1. For the glaze, in a small bowl whisk maple syrup, Sriracha, whiskey, Dijon mustard, orange zest and season with salt and pepper to taste. Set aside.
  2. Next, for the chicken marinade grab a large bowl and stir together oil, whiskey, Sriracha, orange juice, thyme, salt, pepper and garlic. Then add chicken and toss well to coat. Refrigerate for 30 minutes or overnight.
  3. Preheat grill to medium high.  Thread about five to six pieces of chicken onto each skewer.  Cook skewers for six minutes, turning regularly. 
  4. Brush chicken with glaze and cook, turning and brushing twice more, for four minutes or until charred and cooked through.

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