- Prep: 10 mins to assemble, 1-4 hours for Marinade
- Cook: 12 mins on grill
- Serves: 6
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup hazy IPA beer
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- Optional toppings: chopped fresh cilantro, lime wedges
In a large bowl, whisk together the hazy IPA beer, olive oil, honey, Dijon mustard, garlic, smoked paprika, cumin, salt, and black pepper until well combined.
Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.
Preheat the grill to medium-high heat.
Thread the chicken, bell peppers, and onion onto skewers, alternating the ingredients.
Grill the skewers for 10-12 minutes, turning occasionally, or until the chicken is cooked through and the vegetables are tender and lightly charred.
Remove the skewers from the grill and let them rest for 5 minutes.
Serve the skewers with optional toppings, if desired.