Begin by cutting boneless, skinless chicken thighs into long strips, or bite-sized pieces if you prefer a variation. Thread the strips onto wooden skewers, ensuring each skewer is packed comfortably but not overly tight. Soak the wooden skewers in water for at least 30 minutes to prevent burning during grilling.

In a mixing bowl, combine olive oil, honey, soy sauce, Worcestershire sauce, minced garlic, and bourbon to create the marinade. Whisk until smooth and well blended, ensuring the honey dissolves completely.

Transfer the marinade to a small saucepan and heat over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, reduce the heat to low and let it cook for about 10 minutes.

Carefully add the chicken skewers to the saucepan, making sure they’re thoroughly coated with the fragrant sauce. Cook for about 8–10 minutes, turning occasionally until the chicken is cooked through and reaches an internal temperature of 165°F.

Once cooked, remove the skewers from the heat and set them aside on a serving platter. Drizzle any remaining sauce over the skewers for added flavor, and serve with toothpicks.