I know I’ve spoken about the lack of cold weather in South Florida previously, but I guess it’s ok because that means it’s grilling season year round.
This marinade is a staple in our household, if chicken is going on the grill… it’s most likely being marinaded in this. The honey involved gives the chicken the most subtle glaze, the soy sauce gives it a depth of flavor, and the beer makes the meat so juicy.
Yes, I said beer. My favorite beer to use is a Guinness stout, but we frequently use other beers like IPA’s, Wheat, etc. Honestly, this is the best way to get rid of beers you don’t like and will translate subtly into your meat.
This marinade can be used with full chicken breasts and I’m sure it would even taste great on a pork chop. My favorite way is to use it on a skewer along with vegetables. For the vegetables I just put a little olive oil, salt & pepper, and toss it around to coat. I typically use bell peppers, zucchini, whole garlic cloves (the best), and red onion (even though I forgot the onion this time around *facepalm*). You can choose whichever veggies.
You’re left with beautifully charred, juicy, tender meat.
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A marinade that incorporates honey, soy sauce, and beer, to leave you with the juiciest most tender grilled chicken.
- 1 1/2lbs bonesless skinless chicken breast, cut into cubes
- 1/2 cup low sodium soy sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tsp dried thyme
- 1/2 tsp garlic powder, or 1 tbsp fresh minced garlic
- 1/2 tsp oregano
- 1/4 tsp dried sage
- 1/2 tsp fresh ground black pepper
- 1 bay leaf
- 1 tsp red pepper flakes
- 1 can of beer (Guinness stout, or beer of choice)
- 3 bell peppers, trimmed, and sliced into squares
- 1 zucchini, ends trimmed, cut into 1/2 inch slices
- cloves from 1 head of garlic, peeled
- 1 red onion, peeled, and sliced into squares
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Clean chicken breast and cut into roughly 1 inch cube pieces
- 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.
- 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.
- Once the marinade is complete, taking the skewer, layer vegetables and chicken, until the skewer is full.
- Grill until meat is fully cooked through (165 degrees) and vegetables are charred.
- Serve alone, or pair with a side.
- If using wooden skewers, make sure to soak them in water prior to grilling so they do not burn or catch fire when cooking.
- Internal temperature of chicken should be 165 degrees
Keywords: chicken marinade, marinade, skewer, chicken skewer, grilled chicken, grilled vegetables