Pressure Cooker Chicken Skewers With Chicken Kabob Marinade Stephanie
Juicy pressure-cooked chicken skewers marinated with soy, honey, herbs and beer, grilled to perfection with fresh vegetables.
Equipment
- 1 Skewers Stainless steel or bamboo (soaked)
- 1 Mixing bowl for making marinade
- 1 Grill or grill pan
Ingredients
Main ingredients
- 1 ½ pounds boneless skinless chicken breast cut into 1 ½ inch cubes
- ½ cup low sodium soy sauce savory base
- 2 tablespoons extra virgin olive oil to keep things moist
- 2 tablespoons honey to add a sweet touch
- 1 teaspoon dried thyme earthy herbal notes
- 1 tablespoon fresh minced garlic or ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried sage
- ½ teaspoon fresh ground black pepper
- 1 bay leaf
- 1 teaspoon red pepper flakes
- 1 can beer Guinness stout or beer of choice
- 3 bell peppers trimmed, stems removed, sliced into squares
- 1 zucchini cut into ½ inch slices
- 1 head garlic cloves peeled
- 1 red onion sliced into squares
- 2 tablespoons olive oil for grilling
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper to finish seasoning
Instructions
Instructions
- In a large bowl, whisk together soy sauce, olive oil, honey, thyme, garlic, oregano, sage, black pepper, bay leaf, and red pepper flakes.
- Add chicken cubes to marinade, stir well, cover and refrigerate for at least 2 hours or overnight.
- While marinating, slice bell peppers, zucchini, onion, and separate garlic cloves. Toss with olive oil, salt and pepper.
- Preheat grill to high for 10 minutes, then reduce to medium. Clean grill grates.
- Thread marinated chicken and veggies onto skewers, alternating ingredients.
- Grill skewers until chicken reaches internal temp of 165°F and veggies are slightly charred, rotating every few minutes.
Notes
If using wooden skewers, soak them in water for 10 minutes prior to grilling. Chicken internal temperature should reach 165°F. You can substitute garlic powder if fresh garlic isn't available. Marinating overnight enhances flavor.