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