Chicken Skewers (With Chicken Kabob Marinade)

Ingredients

• 1 ½ pounds boneless skinless chicken breast, cut into 1 1/2 inch cubes
• ½ cups low sodium soy sauce
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1 teaspoon dried thyme
• 1 tablespoon fresh minced garlic, or 1/2 teaspoon garlic powder
• ½ teaspoons dried oregano
• ¼ teaspoons dried sage
• ½ teaspoons fresh ground black pepper
• 1 bay leaf
• 1 teaspoon red pepper flakes
• 1 can beer, Guinness stout or beer of choice
• 3 bell peppers, trimmed, stems removed, and sliced into squares
• 1 zucchini, ends trimmed, cut into 1/2 inch slices
• 1 head garlic, cloves peeled
• 1 red onion, peeled, sliced into squares
• 2 tablespoons olive oil
• 1 teaspoon Kosher salt
• ½ teaspoons 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!