5
50 min
10 min
Medium
Summer Break adds a cannonball splash of fruity hops to the tropical punch of mango chicken skewers. Prep ‘em at home and grill by the river.
Ingredients
1/2 cup Summer Break IPA
1/4 cup soy sauce
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1 tablespoon brown sugar
Juice of 2 limes
1 tablespoon extra virgin olive oil
2 green onions, roughly chopped
1.5 pounds boneless, skinless chicken thighs, chopped into 1 1/4-inch cubes
1 large red onion, diced into 1 1/4-inch pieces
1 large ripe mango, diced into 1 1/4-inch cubes
1.5 large red peppers, diced into 1 1/4-inch pieces
Step 1
In a large mixing bowl, whisk together Summer Break, soy sauce, crushed red pepper, garlic powder, ground ginger, brown sugar, juice of one lime, and olive oil. Add green onions and chicken, mix gently, and cover. Marinate in the fridge for 2–4 hours.
Step 2
If using wooden skewers, soak in water for 1 hour. Remove chicken from fridge, then thread onto 10–12 skewers the red onion, mango, chicken, and red pepper.
Step 3
Prepare a grill for direct medium-high heat. Lightly season skewers with salt. Grill skewers 2–4 minutes and rotate. Repeat until all sides are browned and chicken registers 165°F on an instant-read thermometer.
Step 4
Squeeze remaining lime over skewers, drizzling them with juice. Serve warm.
