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Today I am celebrating International Picnic Day with some of my friends from the Sunday Supper Movement. We thought it would be fun to have a virtual picnic and to play the picnic game as well! I snagged the letter H and couldn’t wait to share my Honey Porter Glazed Chicken Skewers.
One of the reasons I love summer so much is because we can eat out on the porch or outside plus we get to grill our food. Normally I do the prep work and my husband does the grilling but since this is my picnic, I decided I had to do the grilling myself! The marinade for the chicken has garlic, honey, porter, red pepper, and soy sauce. It’s a delicious sweet, savory, and tart combination that tastes amazing when grilled on the chicken.
I added in some vegetables and fresh pineapple as well because I can’t have grilled meat and veggies skewers without some pineapple! Then I took the remaining marinade, boiled it, and used it to baste the chicken as it cooked. The honey in the marinade really stuck to the chicken and gave it a great flavor. Next time I make these I’ll make some extra marinade to boil and use as a dipping sauce.
While I served these skewers over rice, at a picnic people are welcome to simply pick up one and eat it off of the skewer. This is a great portable dish that’s perfect for parties and picnics!
- 4 garlic cloves
- 1/4 c. honey
- 1/2 c. porter or stout beer
- 1 teaspoon red pepper flakes
- 1 teaspoon Dijon mustard
- 1/4 c. lite soy sauce
- 1 teaspoon black pepper
- 1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 1/2 inch chunks
- 1 red bell pepper, cut into 1 1/2 inch chunks
- 1 onion, cut into 1 1/2 inch chunks
- 12 mushrooms, stems removed
- 1 c. fresh pineapple chunks
- 1 Tablespoon olive oil
- 3 Tablespoons onions, chopped
- In a gallon sized plastic bag combine the garlic cloves, honey, porter, red pepper flakes, Dijon mustard, soy sauce, black pepper, and olive oil. Add the chicken and refrigerate for 2-4 hours.
- Remove the chicken from the marinade and alternately thread pieces of chicken, bell peppers, onions, mushrooms, and pineapple onto 4 or 5 large skewers. Set aside.
- Heat the olive oil in a small saucepan over medium heat. Add the onions and saute for 3-4 minutes. Add the marinade and boil for 5 minutes. Remove from heat and pour into a small bowl.
- Preheat a grill to medium high heat. Place the chicken skewers on the grill (you may need to brush oil on the grates prior to grilling). Cook for 10-15 minutes, flipping every 3 minutes and brushing with marinade after each turn, until the chicken is cooked through.
- Remove from the grill and serve on the skewers or remove from skewers and serve over top of rice.
Source: Adapted from The Beeroness