Incredibly juicy and flavorful beer marinated chicken kabobs are quick to throw on the grill for any cookout! Paired with a spicy pimento cheese dip, these chicken kabobs will quickly become a cookout staple.
Happy long Memorial Day weekend!! Thanks for being here to kick off the unofficial start of summer and an even bigger thanks to the individuals who paid the ultimate sacrifice and who we’re celebrating this weekend in the U.S!
I honestly can’t think of anything more appropriate than beer marinated chicken kabobs to start the summer off strong with. Especially when we’re rolling up with spicy pimento cheese dip in tow.
Hello, it’s about to be a freaking tasty summer.
As most of you know, I live in the land of beer AKA I’m a Wisconsin girl. We take our beer VERY seriously here and that means cracking open cold ones for cooking is a Wisconsin standard.
I generally always turn to beer when I’m braising beef or game but I’ve always been curious as to how beer would react in a chicken marinade and then grilled.
As one might expect…..it works like an absolute CHARM. We’re talking ULTIMATE marinade flavors coming into play here, guys. So so so much flavor soaking into these chicken kabobs.
And then for the ultimate ode to my state, we’re making a zippy pimento cheddar cheese dip for dipping these bad boys in. Name a better pairing than cheese and beer, I’ll wait.
First off, let’s make our beer marinated chicken kabobs! >>
The most important thing in making this chicken is ensuring that you give yourself enough time for the chicken to marinade. I typically marinade this chicken overnight to ensure maximum beer flavor soaks into the chicken. Two hours at least of marinating time is what you should be aiming for.
As far as the actual marinade, let’s talk ingredients:
- Light beer is making up the majority of the marinade (I typically use Miller, Blue Moon, Coors, etc.)
- From there, it’s just aromatics and spices. Plenty of fresh minced garlic, grated onion, fresh parsley, cayenne pepper, and just a drizzle of olive oil.
- For the type of chicken, I typically use boneless skinless chicken thighs cut up into 2-in cubes. The use of thigh meat rather than breasts helps ensure that the chicken stays perfectly juicy when it’s grilled.
Once your chicken has marinated, it’s just grilling 101 from there. Thread the chicken cubes onto skewers and grill them several minutes turning occasionally.
As far as the spicy pimento cheese dip goes, this can be made very last minute and I would recommend it so the cheese stays warm and melty. We’re just making a simple roux of butter and flour, whisking in milk and letting this cook until slightly thickened.
Off heat, we’re adding sharp cheddar cheese, pepper jack cheese, a pinch of spices for heat, a pile of juicy pimentos, and some fresh parsley for a touch of freshness.
I swear, the smells of this chicken cooking is going to attract your neighbors into your yard, it’s so incredible. Somehow it even TASTES more amazing than it smells.
We’re talking subtle hints of flavorful beer in every bite that not only lends its flavors, but also gives this chicken an unmatchable juiciness.
Suffice to say, you’re literally going to think you died and went to heaven when spicy cheese dip enters the chat.
Summer, we’re ready for ya now!!
Need some more grilling inspiration? Try these winners out next!
Beer Marinated Chicken Kabobs with Spicy Pimento Cheese Dip
Beer Marinated Chicken Kabobs
- 12 oz light beer (such as Miller High Life, Bud Light, etc.)
- 4 cloves garlic, minced
- 1 tablespoon grated onion
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon cayenne pepper
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 lbs boneless skinless chicken thighs, cut into 2-in cubes
Spicy Pimento Cheese Dip
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup 2% or skim milk
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked hot paprika (or regular)
- 1/3 cup jarred pimento peppers, small-diced
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
- In a large bowl, whisk beer, garlic, onion, parsley, and cayenne pepper until smooth. Gradually whisk in olive oil and season marinade with salt and pepper to taste.
- Place chicken thigh cubes in a large ziplock bag and pour marinade over top. Seal bag and turn several times to evenly coat chicken. Let chicken marinade in the fridge at least 2 hours or overnight.
- Remove chicken from marinade and discard marinade. Pat chicken cubes dry with paper towels. Thread 4-5 chicken cubes onto skewers. (if using disposable wooden skewers, soak them in water 30 minutes beforehand)
- Grill chicken kabobs on a preheated grill, turning several times until chicken registers 165F (about 8-10 minutes) Keep chicken warm.
Spicy Pimento Cheese Dip
- In a small saucepan over medium heat, melt butter, then whisk flour into butter until smooth. Cook 1-2 minutes, stirring occasionally until golden-brown. Gradually add milk to flour mixture, whisking constantly until incorporated.
- Cook sauce over medium heat, stirring occasionally until bubbly and thickened. Remove from heat and add cheeses, cayenne pepper, paprika, pimentos, and parsley stirring until cheese is completely melted. Season dip with salt and pepper to taste.
- Serve chicken kabobs warm with the warm cheese dip. Enjoy!
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