8 boneless, skinless chicken thighs
1 1/4 cup beer
3 Tbl oil
1/2 cup mustard ( I prefer Dijon but if that is too spicy for you, use regular)
1/2 cup honey
3 cloves garlic, crushed
1/4 cup soy sauce
In a bowl or a large ziplock back whisk together the marinade ingredients. Add the chicken thighs and let marinate in the refrigerator for at least 3 hours. Cut the chicken into cubes and skewer them onto skewers, reserving the marinade. Place the remaining marinade in a pot and bring to a boil. Cook for about 2 minutes until it reduces and thickens, making sure it does not burn. Heat your grill and grill the skewers for about 8 minutes per side depending on the thickness of the chicken. Baste the chicken with the marinade for the last 3 minutes of cooking.