Honey Porter Glazed Chicken Skewers #PicnicGame

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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!

Honey Porter Glazed Chicken Skewers

 

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Ingredients

• 4 garlic cloves
• ¼ c. honey
• ½ c. porter or stout beer
• 1 t. red pepper flakes
• 1 t. Dijon mustard
• ¼ c. lite soy sauce
• 1 t. black pepper
• 1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
• 1 green bell pepper, cut into 1½ inch chunks
• 1 red bell pepper, cut into 1½ inch chunks
• 1 onion, cut into 1½ inch chunks
• 12 mushrooms, stems removed
• 1 c. fresh pineapple chunks
• 1 T. olive oil
• 3 T. onions, chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove from the grill and serve on the skewers or remove from skewers and serve over top of rice.

Notes

Source: Adapted from The Beeroness

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Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.

I’m going on a picnic and I’m bringing…
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking
Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake

and…

Honey Porter Glazed Chicken Skewers!