Manageability – Just meat and heat.
It’s BBQ grillin’ season, y’all! This time we came out here with Jo Cooks’ Beer and Honey BBQ Chicken Skewers, which were flipping terrific.
This could be a light marinade. Or it could be that we only marinaded for 2 hours prior to cooking. I don’t know. Either way, the flavors were perfectly balanced. I have a tendency to over-do it with the garlic and red pepper flakes because I’m crazy, but this was a savory / garlic-y / honey-sweet marinade with just a kick from the red pepper.
You’ll also see that we stacked ours with corn, fresh peppers, cucumber, and onion. I mean you gotta have different colors for the insta, otherwise you’re just cooking. “Skewers? I hardly knew-ers!”
INGREDIENTS
- 1 1/2 lb chicken breasts boneless and skinless, cut into small cubes
- Attitude.
Marinade
- 3 cloves garlic minced
- 3/4 cup beer
- 1/3 cup honey
- 1 tsp red pepper flakes
- 1 tsp Dijon mustard
- 1/4 cup soy sauce low sodium
- 1 tbsp olive oil
Garnish
- 2 tbsp cilantro chopped
INSTRUCTIONS
- Cut chicken in small pieces, about 1 1/2 inch cubes.
- In a medium bowl whisk all the marinade ingredients together. Add chicken, there should be enough marinade to cover the chicken. Cover with plastic wrap and place in fridge. Let it marinate for at least 2 hours to 24 hours. We just did 2 hours, which was fine.
- Fire up the grill. Get it hot.
- That’s too hot. Turn it down.
- There you go.
- Thread chicken on skewers, about 5 pieces per skewer. Do not throw away the leftover marinade.
- Place chicken skewers on grill and turn every couple minutes or so, at the same time brushing some of the leftover marinade over the chicken, if preferred. Grill until chicken is cooked through.
- Garnish with cilantro and serve.
- Be full and merry.