Honey Beer Chicken Kabobs

Ingredients

• 680 g (1½ lb)skinless, boneless chicken breasts or thighs
• 125 ml (½ cup)beer of choice
• 226 g (¾ cup)shop-bought BBQ sauce
• 1 teaspoonsmoked paprika
• 1 teaspoonhoney
• 1 teaspoongarlic powder

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into bite-sized chunks and put them in a bowl. Pour over 60 ml (¼ cup) of the beer and leave to marinate for 5 minutes.

2. 2

   Mix the sauce

   In a separate bowl, combine the remaining beer with the BBQ sauce, smoked paprika, honey and garlic powder. Stir, then set aside half of the sauce for serving.

3. 3

   Thread the skewers

   Arrange the chicken chunks on skewers and brush them on all sides with the sauce.

4. 4

   Grill the chicken

   Heat a grill or grill pan. Grill the skewers for about 4 minutes on one side, then turn them over and cook for another 3–4 minutes, until the chicken is cooked through.

5. 5

   Serve with sauce

   Serve the kabobs with the reserved beer BBQ sauce.

What are honey beer chicken kabobs?

Kabobs are pieces of food threaded onto skewers and cooked over a grill; this American-inspired version uses chicken and a sweet, smoky barbecue coating. Beer is used both to briefly marinate the chicken and to bring a malty note to the sauce.

The short marinade and quick grilling suit bite-sized chicken pieces, while smoked paprika and garlic powder add savoury depth to the honey and BBQ sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 37g protein, 21g carbs, 5g fat.

The chicken supplies most of the protein, while the BBQ sauce and honey contribute carbohydrates. The sauce accounts for much of the fat, with the chicken providing a smaller amount depending on whether you choose breast or thigh. Serve with vegetables and a moderate portion of rice or potatoes to round out the plate.

The beer and sauce

Beer: use a beer you enjoy drinking, since its flavour carries into the sauce. The recipe divides it between a brief chicken marinade and the BBQ mixture.

BBQ sauce: a ready-made sauce keeps preparation simple and provides the main sweet, tangy coating. Reserve half before brushing the chicken so there is clean sauce to serve at the table.

Cut and thread evenly

Even pieces: cut the chicken into similar-sized chunks so they cook at roughly the same rate. Avoid making them too small, as they can dry out or become difficult to turn.

Skewers: leave a little space between pieces rather than pressing them tightly together. This helps heat reach the sides and makes the kabobs easier to brush.

Watch the short cooking time

First side: grill for about 4 minutes before turning, allowing the chicken to develop colour against the hot surface. If it sticks, give it a little longer rather than forcing it loose.

Doneness: cook the second side for 3–4 minutes, checking that the thickest piece is cooked through. Timing can vary with the size of the chunks and the heat of the grill.

Keep the sauce separate

Brushing: coat all sides of the chicken before grilling so the BBQ mixture flavours the kabobs evenly. Use only the portion set aside for cooking.

Serving: keep the reserved sauce separate from the raw chicken and its marinade. Bring it to the table as a dip or spoon a little over the cooked skewers.

Build a balanced plate

These kabobs work well with a simple green salad, grilled vegetables or corn on the cob. For a more substantial meal, add rice, potatoes or flatbread.

Choose sides that can be prepared while the chicken marinates and the grill heats, so everything is ready around the same time.

Recipe notes & tips

• Cut the chicken into evenly sized chunks for more consistent cooking.
• If using wooden skewers, soak them according to their packaging before grilling.
• Set aside the serving sauce before brushing any onto the raw chicken.
• Leave a little room between chicken pieces so the heat can circulate.
• Keep a close eye on the kabobs because the sauce can colour quickly over a hot grill.

Variations

• Use chicken thighs: choose boneless, skinless thighs for a slightly richer result.
• Change the beer: use a different beer style to vary the sauce’s malty character.
• Add vegetables: thread chunks of pepper or onion between the chicken pieces.
• Adjust the smoke: use a little less smoked paprika for a milder flavour.
• Make it spicier: stir a pinch of chilli powder into the sauce mixture.

Common mistakes to avoid

• Uneven chunks: pieces cook at different rates; cut them to a similar size.
• Crowded skewers: chicken may cook unevenly; leave small gaps between chunks.
• Overcooking: chicken can turn dry; check the thickest piece as the stated cooking time ends.
• Using all the sauce for brushing: there is none left to serve; reserve half before coating the chicken.
• Reusing raw-chicken sauce: it can contaminate the cooked food; keep the serving portion separate.

How to store

Refrigerate leftover cooked chicken in a covered container and eat within 3–4 days. Reheat until piping hot, and store any reserved sauce separately.

Frequently asked questions