Grill Honey and Porter Glazed Chicken Kebabs
Grill Honey and Porter Glazed Chicken Kebabs!
Last week we celebrated the grand opening of our mead bar on River Street! I had the amazing opportunity to cater the event with honey-based recipes, both old and new. The biggest hit without question was the Grill Honey and Porter Glazed Chicken Kebabs. I probably refilled the platter six times over the course of the three-hour event! So, after many requests for the recipe, I’m proud to present this crowd-pleaser.
Savannah Bee Company’s Grill Honey is a blend of some of our most robust honey varieties. It’s the perfect fusion of sweet and savory. I also chose Highland Brewing Company’s Oatmeal Porter in the recipe. They make a fantastic beer. Although you could use almost any beer for the marinade, I was really excited to use this Porter from the oldest brewery in Asheville, North Carolina.
Whether roasted or grilled, these kebabs are great for dinner parties or as appetizers. Try them out at your next party, but consider yourself warned: you will need to make extra!
Great for dinner parties!
What You Will Need:
- 1 tbsp. minced garlic
- 1 tsp. red pepper flakes
- 1/2 tsp. Dijon (or other spicy) mustard
- 1/4 cup soy sauce
- 1/4 tsp. black pepper
- 1 tbsp. olive oil
- 1/3 cup Savannah Bee Company’s Grill Honey
- 1/2 cup Highland Brewing Company’s Oatmeal Porter
- 3-4 cup chopped shallots
- 6 boneless skinless chicken thighs, cubed
- Chopped cilantro
What You Do:
- Whisk together garlic, red pepper flakes, Dijon, soy sauce, black pepper, olive oil, honey, and beer.
- Add the chicken to the marinade and refrigerate for anywhere from 1 hour to overnight.
- After the chicken has marinated, put the chicken in a pan and set marinade aside.
- Sautee chopped shallots in a pot with a little olive oil, then add leftover marinade. Bring marinade to a boil and then simmer for 8 minutes. Marinade will thicken and become a glaze.
- Bake chicken in the pan at 400° for 30-40 minutes and brush on glaze halfway through.
- Remove chicken and skewer each piece. Brush once more with glaze and sprinkle chopped cilantro on top.
- I prefer cilantro with this recipe, but try different fresh herbs until you find the one for you.
- If serving as an appetizer, skip the big skewers and opt for decorative toothpicks instead.
- Do you like your chicken spicy? Up the ante with extra chilis and sriracha!