Tailgate Chicken Skewers


For the chicken:

1 cup brown ale

2 Tbsp kosher salt

2 Tbsp granulated sugar

1 tsp onion powder

6 boneless skinless chicken thighs

For the glaze:

1 Tbsp olive oil

2 cloves garlic, minced

cup stout beer

¼ cup low sodium soy sauce

3 Tbsp tomato paste

1 Tbsp Worcestershire sauce

2 Tbsp Sriracha hot pepper sauce

1 tsp onion powder

¼ cup brown sugar, packed

1 tsp smoked paprika


1. In a medium bowl stir together the brown ale, salt granulated sugar, and onion powder. Add the chicken thighs. Refrigerate and brine for 2 to 4 hours.

2. While the chicken is brining, place 6 wooden skewers in water, allow to soak for 30 minutes to one hour.

3. Prepare the glaze. Heat olive oil over medium high heat, add the garlic (tip: use a microplane to quickly reduce garlic to a paste in seconds, rather than mincing with a knife), stir until fragrant, about 30 seconds. Add the remaining ingredients and bring to a strong simmer until thickened, about 8 minutes.

4. Preheat grill to medium high.

5. Remove chicken from brine, rinse well and pat dry.

6. Cut the chicken into bite-sized pieces, thread onto prepared skewers.

7. Brush the chicken on all sides with glaze, place on the grill, close lid.

8. After two minutes, turn and brush with additional glaze. Repeat until chicken is cooked through, about 6 minutes.