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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

Ingredients

  • 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

Instructions

  • 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.

Notes

Source: Adapted from The Beeroness