2 cloves garlic, minced
1/3 c honey
1/2 c porter or stout beer
1 t red pepper flakes
½ t Dijon mustard
¼ c soy sauce
¼ t pepper
1 T olive oil
¼ c chopped shallots
6 boneless skinless chicken thigh fillets, cut into cubes
chopped cilantro for garnish (optional)
In a bowl whisk together garlic, honey, beer, red pepper flakes, mustard, soy sauce and pepper. Add chicken, place in refrigerator for 1 to 12 hours.
Remove chicken from marinade (reserve marinade) thread chicken through wooden skewers.
In a pan over medium high heat, add olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stir frequently, until reduced and thickened, about 8 minutes. Cook on the grill or oven.
(Glaze will thicken as it cools, heat slightly to thin.)
GRILL directions – Brush grill lightly with oil and preheat to medium high.
Brush chicken with glaze, place on grill. Brush with glaze and turn every 2-4 minutes until cooked through, about 10 minutes.
Before serving sprinkle with chopped cilantro.
OVEN directions – Place chicken on a baking sheet covered with aluminum foil. Brush with glaze. Roast at 400 degrees for 30-40 minutes, brush with glaze every 8-10 minutes until cooked through.
Before serving sprinkle with chopped cilantro.
