Honey-Beer Chicken Skewers

I feel it in the air already, fall is almost here! Once August hits, here in the mountains of New York the mornings and nights are freezing, almost like natures way of easing us out of summer. Not to mention that every store I am shopping in has their fall clothing out, Halloween costumes on full display and some even have started bringing out the Christmas toys! But the more I grill the longer I feel I am prolonging summer and so for about a week straight I have eaten grilled food with a side of fresh golden corn. These chicken skewers are one of the gems from my week. Though I grilled mine, this marinade would be delicious on baked chicken or even London broil. The beer, besides adding flavor, helps to tenderize the chicken and made these boneless chicken thighs butter soft (a totally treif but appropriate analogy.) If you're going to skewer them, make sure to soak the skewers for at least an hour in water to prevent them from burning too quickly but you can also easily grill them as they are. Enjoy!

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.


  1. Could you do this in the oven too - without cutting it into skewers?


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