Go Back
+ servings

Beer Marinated Chicken Kabobs with Spicy Pimento Cheese Dip

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.
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 servings
Calories 386kcal


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!


Serving: 2kabobs | Calories: 386kcal | Carbohydrates: 6.6g | Protein: 35.5g | Fat: 22.9g | Saturated Fat: 8.4g | Cholesterol: 157mg | Sodium: 289mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 2.4g | Calcium: 204mg | Iron: 2mg