Chicken Skewers (With Chicken Kabob Marinade)
Chicken Skewers are a juicy, flavorful addition to any Summer Dinner, with a bold Chicken Kabob Marinade that makes every bite unforgettable. Easy to prep and grill, they’re perfect for barbecues or weeknight meals.
Ingredients
Chicken Marinade
- ▢1 1/2 pounds boneless skinless chicken breast cut into 1 1/2 inch cubes
- ▢1/2 cup low sodium soy sauce
- ▢2 tablespoons extra virgin olive oil
- ▢2 tablespoons honey
- ▢1 teaspoon dried thyme
- ▢1 tablespoon fresh minced garlic or 1/2 teaspoon garlic powder
- ▢1/2 teaspoon dried oregano
- ▢1/4 teaspoon dried sage
- ▢1/2 teaspoon fresh ground black pepper
- ▢1 bay leaf
- ▢1 teaspoon red pepper flakes
- ▢1 can beer Guinness stout or beer of choice
Vegetables
- ▢3 bell peppers trimmed, stems removed, and sliced into squares
- ▢1 zucchini ends trimmed, cut into 1/2 inch slices
- ▢1 head garlic cloves peeled
- ▢1 red onion peeled, sliced into squares
- ▢2 tablespoons olive oil
- ▢1 teaspoon Kosher salt
- ▢1/2 teaspoon black pepper
Instructions
- Clean chicken breast and cut into roughly 1 1/2 inch cube pieces
- In a large bowl add all the ingredients (minus the beer) and whisk together. Once mixed, pour in beer, and stir to combine. Add in chicken, mix, cover with a lid or wrap, and refrigerate for minimum 2 hours or overnight.
- While chicken is marinating, slice up all of your vegetables that are going onto the skewers. Once done, drizzle olive oil, salt and pepper, and mix to coat the vegetables.
- Preheat your grill on high for 10 minutes and use a grill brush to clean any previous remnants. Lower the heat to medium (425-450F).
- Once the chicken is done marinating, place the ingredients on the skewers. Alternate between assorted vegetables in between each chicken piece. Since red onions are thin, I double up on the onion pieces.
- Grill until meat is fully cooked through (165F degrees) and vegetables are charred. Rotating every few minutes so the chicken and vegetables are evenly cooked.
- Serve the skewers on their own or with your favorite side dish!
Notes
- If using wooden skewers, make sure to soak them in water for 10 minutes prior to grilling so they do not burn or catch fire when cooking.
- The internal temperature of the chicken should be 165 degrees.
- If you don't have fresh garlic on hand, you can substitute garlic powder.
- My favorite beer to marinate with is Guinness, but I have also used IPA's and Ambers with this same recipe.
- For a little extra spice, add some jalapeno peppers. You can also add some pineapple for a bit of sweetness.