Here’s a delicious method to tenderize chicken that’s simple to boot! This dish is also great for a crowd—simply double or triple the recipe. (P.S. Use any remaining beer to wet your whistle while you work over the barbecue.)
Honeyed BBQ Chicken Kebabs
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Ingredients
- 1 cup wheat beer
- 1/4 cup honey
- 3 Tbsp low-sodium tamari or soy sauce
- 1 Tbsp grapeseed oil
- 2 large garlic cloves, smashed and minced
- 1 tsp grated orange zest
- 1 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 3 organic chicken breasts, skinned and boned
- 1 Tbsp fresh lemon juice
- 2 Tbsp finely chopped flat-leaf parsley
- 2 Tbsp finely chopped cilantro
- Lemon wedges for garnish
- Sliced green onions and crushed chilies (optional)
Instructions
- In medium bowl, combine beer, honey, tamari or soy sauce, oil, garlic, orange zest, cumin, and paprika. Whisk together until blended.
- Cut boneless chicken breasts into 1 inch cubes. Stir chicken cubes into marinade until evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Soak wooden skewers for at least 30 minutes before threading chicken. Thread 4 to 5 chicken cubes onto each skewer. Reserve marinade.
- Grease barbecue grill and preheat to medium-high. Grill chicken kebabs for 5 to 8 minutes, turning several times and brushing with remaining marinade. Chicken is done when meat thermometer placed in thickest portion of meat reads 165 F.
- Transfer to platter and drizzle with lemon juice. Scatter parsley and cilantro over top. Garnish with lemon wedges, as well as green onions and crushed chilies if using.
Recipe Notes
Per serving: 178 calories; 20 g protein; 4 g total fat (1 g sat. fat); 19 g total carbohydrates (15 g sugars, 0 g fiber); 316 mg sodium
