Cerveza-Marinated Chicken Skewers
Kathleen Bracken
ingredients
- 1 pound of boneless, skinless chicken breast halves, cut into 1-inch chunks
- 1 cup of beer
- 2 tablesppons of fresh lemon juice
- 1 tablespoon of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of dried oregano
- 1 teaspoon of sea salt
- Freshly ground black pepper to taste
- Nonstick vegetable oil cooking spray
directions
- 1
Combine the beer, lemon juice, oil, paprika, oregano, salt and pepper in a zip-lock bag; add the chicken. Squeeze out the air and seal the bag; shake lightly and turn to coat the chicken. Refrigerate for one hour, turning the bag occasionally.
- 2
Transfer the marinage from the bag to a small saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
- 3
If using wooden skewers, soak them in hot water for 30 minutes (to prevent them from burning).
- 4
Spray the broiler or grill rack with nonstick vegetable oil cooking spray; preheat.
- 5
Divide the chicken among 12 8-inch skewers, place two chunks on each skewer. Grill or broil the skewers 4 inches from the heat until lightly browned, about 3 minutes; turn and brush with the reduced marinade. Cook until the chicken is thoroughly done, about 2 more minutes. Serve immediately.
Source: Cindy May
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