Chicken Skewers (With Chicken Kabob Marinade)

Ingredients

• 1 1/2 lbs boneless skinless chicken breast (cut into 1 1/2 inch cubes)
• 1/2 C low sodium soy sauce
• 2 Tbsp extra virgin olive oil
• 2 Tbsp honey
• 1 tsp dried thyme
• 1 Tbsp fresh minced garlic (or 1/2 teaspoon garlic powder)
• 1/2 tsp dried oregano
• 1/4 tsp dried sage
• 1/2 tsp fresh ground black pepper
• 1 none bay leaf
• 1 tsp red pepper flakes
• 1 can beer (Guinness stout or beer of choice)
• 3 none bell peppers (trimmed, stems removed, and sliced into squares)
• 1 none zucchini (ends trimmed, cut into 1/2 inch slices)
• 1 none head garlic (cloves peeled)
• 1 none red onion (peeled, sliced into squares)
• 2 Tbsp olive oil
• 1 tsp Kosher salt
• 1/2 tsp black pepper

Instructions

1. Clean chicken breast and cut into roughly 1 1/2 inch cube pieces
2. In a large bowl add all the ingredients (minus the beer) and whisk together. Once mixed, pour in beer, and stir to combine. Add in chicken, mix, cover with a lid or wrap, and refrigerate for minimum 2 hours or overnight.
3. While chicken is marinating, slice up all of your vegetables that are going onto the skewers. Once done, drizzle olive oil, salt and pepper, and mix to coat the vegetables.
4. Preheat your grill on high for 10 minutes and use a grill brush to clean any previous remnants. Lower the heat to medium (425-450F).
5. Once the chicken is done marinating, place the ingredients on the skewers. Alternate between assorted vegetables in between each chicken piece. Since red onions are thin, I double up on the onion pieces.
6. Grill until meat is fully cooked through (165F degrees) and vegetables are charred. Rotating every few minutes so the chicken and vegetables are evenly cooked.
7. Serve the skewers on their own or with your favorite side dish!

Nutrition Facts

Per serving