Nothing says summer like grilling out for dinner. While I’m far from being a master griller by anyone’s standards, I can hold my own when it comes to a few grilled food categories, skewers being one of them. Skewers are so simple, fun, and fast! I love how they can easily be removed from the skewer and thrown on top of salads, which is actually my favorite way to dine on the skewers here today (especially on top of this salad).
The glaze in this recipe is what dreams are made of. Last summer, our grilling season began and ended with this skewer recipe. I’m not kidding when I say that we ate this chicken at least half a dozen times over the course of a few months. And then this year, I was practically counting down the days until it was warm enough to pull out the grill to make these again!
The glaze is slightly sweet and tangy and perfectly coats the chicken skewers thanks to multiple glaze brushings during the grilling process.
While I’m not a beer drinker, I love the flavor that beer adds to dishes. I so love using Guinness Extra Stout in this recipe. It’s just perfect! But feel free to explore other beer options within the stout or porter family for this recipe.
- 6 boneless skinless chicken thighs, cut into 1 inch cubes
- 2 cloves garlic, minced
- ⅓ cup honey
- ½ cup stout beer
- 1 tsp red pepper flakes
- ½ tsp Dijon mustard
- ¼ cup soy sauce
- ¼ tsp pepper
- 1 tbs olive oil
- ¼ cup chopped shallots (about 1 medium shallot)
- To a small mixing bowl, add the garlic, honey, stout beer, red pepper flakes, mustard, soy sauce, and pepper. Whisk ingredients to combine. Transfer mixture to a gallon-sized Ziploc bag and add chicken thigh cubes. Refrigerate to marinate for at least 1 hour, up to overnight.
- Remove the chicken from marinade, reserving the marinade for later. Thread the marinated chicken thigh cubes onto skewers (if using wooden skewers, make sure you’ve soaked them in water for at least 30 minutes prior to prevent them from burning on the grill).
- To prepare the glaze, heat a small saucepan over medium high heat. Add the olive oil and shallots, and sautee until shallots have softened (about 5 minutes). Add marinade and bring to a boil. Stir frequently until marinade has reduced and thickened to form a glaze, about 8 minutes.
- Preheat the grill to medium high. Once heated, brush the grill lightly with oil.
- Place the chicken skewers on the grill and brush the chicken with the glaze. Turn the skewers every 2 minutes until cooked through, about 10 minutes, brushing the chicken with the glaze during each turn.