Honey Beer BBQ Chicken Skewers

 

1½ pounds chicken breasts (boneless and skinless, cut into 1½ inch cubes)

3 cloves garlic (minced)

¾ C. beer

⅓ C. honey

1 tsp. red pepper flakes

1 tsp. Dijon mustard

¼ C. soy sauce (low sodiumgri)

1 T. olive oil

2 T. fresh cilantro (chopped)

 

If you’re using wooden skewers, soak them in water for at least 30 minutes prior to threading the chicken. This helps to prevent the skewers from catching fire or burning while grilling. In a medium bowl, whisk together garlic, beer, honey, red pepper flakes, Dijon mustard, olive oil and low-sodium soy sauce. Add the cubed chicken to the marinade, ensuring all pieces are fully submerged. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to 24 hours for best results. Preheat your grill to a medium-high heat, around 375°F (190°C). A hotter grill ensures a nice sear on your skewers, locking in those succulent flavors. Thread about 5 pieces of chicken onto each skewer. Do not throw away the leftover marinade.  In a small saucepan, bring the leftover marinade to a boil for at least 5 minutes to eliminate any potential bacteria. Place the chicken skewers on the grill and cook, turning every couple of minutes. If desired, you can also brush the pre-cooked leftover marinade over the chicken for added flavor. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). Once off the grill, garnish your skewers with chopped cilantro and serve.