Juicy tender chicken in a mouthwatering marinade, skewered, and grilled to perfection? SIGN ME UP! This grilled chicken marinade incorporates soy sauce, honey, beer, and delicious spices to give you juicy tender meat. Skewered with bell peppers, red onion, whole cloves of garlic, and zucchini…This grilled chicken marinade is literally the best!
Why this recipe works
Grilled chicken is bland with just salt and pepper. Marinating chicken prior to grilling it imparts flavor into the chicken breast, turning a blank canvas into a delicious work of art. Marinating chicken prior to grilling, also helps keep it from drying out due to the high heat of the grill.
- The dry spices used in the grilled chicken marinade are: thyme, sage, red pepper flakes, freshly ground black pepper, and a bay leaf.
- Low sodium soy sauce, olive oil, honey, and minced garlic are added to the marinade as well. The soy sauce in the marinade helps salt the chicken and keep it moist while cooking. The sugar in the honey helps caramelize the outside of the chicken.
- If you don’t have fresh garlic on hand, you can substitute garlic powder.
- Whisk all these marinade ingredients together and add the bay leaf.
Beer has enzymes that will help break down the chicken and makes it extra tender. It also adds an additional layer of rich flavor to the meat. My favorite beer to marinate with is Guinness, but I have also used IPA’s and ambers with this same recipe.
Slice chicken breast into 1 ½ inch chunks and add to the marinade. This recipe skewers the chicken with vegetables, but you can also use this marinade for whole chicken breasts. Cover the chicken and allow to marinate in the refrigerator for minimum 2 hours or overnight. The longer it marinates, the more flavor.
Slice the vegetables to use on the skewers in between the chicken. You can choose your favorite vegetables, I usually use: red onion, assorted bell peppers, zucchini, and whole garlic cloves. Mushrooms also work well with the recipe.
Tips for cutting bell peppers
- Using a pairing knife at a diagonal, cut around the crown of the bell pepper
- Grab the stem and twist to remove the seeds
- Slice in half and using your pairing knife, shave the white membranes out of the inside. These are bitter.
- Cut into 1 inch squares to be skewered.
If using bamboo skewers, make sure to soak them for 10 minutes prior to skewering, to avoid them burning on the grill. When skewering the chicken, you can follow any order you would like. The zucchini and bell peppers sometimes slip off the end as they shrink on the grill. I also double up the onion pieces since they are thin.
Preheat your grill on high for 10 minutes and using a grill brush, scrape off any previous bits. Lower the heat to medium (425F-450F). Place the skewers on the grates and grill until the internal temperature reaches 165 degrees F. Time will depend on how thick your chicken pieces are. While the skewers grill, rotate them every so often with tongs so each side gets evenly cooked.
Once the grilled chicken has reached 165F internal temperature, remove them from the grill. The vegetables should be tender and charred.
Use a fork to slide the grilled chicken and vegetables off the skewers or you can serve on the skewer for everyone to remove themselves. I usually pair this dish with a side of rice.
Looking for other grill recipes?
- Grilled Jerk Chicken Skewers
- Marinated Steak Skewers with Chimichurri
- Blue Cheese Stuffed Burgers
- Fall-Off-The-Bone Dry Rub Ribs
- Marinated Flank Steak
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- 1 ½lbs bonesless skinless chicken breast, cut into 1 ½ inch cubes
- ½ cup low sodium soy sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tsp dried thyme
- 1 tbsp fresh minced garlic or ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp dried sage
- ½ tsp fresh ground black pepper
- 1 bay leaf
- 1 tsp red pepper flakes
- 1 can of beer (Guinness stout or beer of choice)
- Clean chicken breast and cut into roughly 1 ½ 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 or overnight.
- 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.
- 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).
- 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.
- 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.
- Serve the skewers on their own or with your favorite side dish!
- If using wooden skewers, make sure to soak them in water for 10 minutes prior to grilling so they do not burn or catch fire when cooking.
- Internal temperature of chicken should be 165 degrees
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Amount Per Serving: Calories: 343Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 48mgSodium: 53mgCarbohydrates: 25gFiber: 2gSugar: 13gProtein: 20g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*