Honey Porter Glazed Chicken Skewers

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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.

Great for a picnic, honey porter chicken kebabs are bursting with flavor!   #PicnicGame

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.

Honey Porter Chicken Kebabs

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

Chicken and vegetable skewers marinated in a sweet, spicy, and tangy sauce that's delicious served over top of rice.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Time: 4 hours
Total Time: 4 hours 45 minutes
Author: Hezzi-D


  • 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

Honey Porter Chicken Kebabs #PicnicGame | Hezzi-D's Books and Cooks


  1. I too made extra marinade–some for the vegetables and some for a little salsa of mango, pineapple and onion to serve on the side. I also parboiled some new potatoes and added them to the vegetables. A great meal! Thanks, Toni.

    1. Thank you! We’ve had those skewers for years. They came from Williams-Sonoma and have really lasted 🙂

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