Grilled chicken skewers glazed in a quick homemade sweet and spicy beer BBQ sauce, served with a smoky charred jalapeno, corn and feta salsa. An easy 30-minute summer dinner.

Prep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings: 6 servings

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Quick and easy spicy beer BBQ chicken skewers with avocado, corn and feta salsa. A homemade sweet and spicy chipotle honey barbecue sauce steals the show and makes these simple skewers incredibly delicious. The salsa on the side adds a fresh, salty crunch and plenty of summer produce. All together it is the perfect weekend dinner: it comes together fast and it is ideal for summer grilling.

Barbecue chicken is a classic busy-summer-night dinner. Growing up, it meant frozen chicken tenders tossed with a bottle of store-bought sauce, thrown on the grill and served with rice, with grilled asparagus and corn on the side. That memory is the inspiration for these skewers, but with a quick homemade sauce that adds far more flavor and skips the extra ingredients in the bottled stuff. It turns out you only need a few pantry staples for the easiest sweet and spicy sauce, and it is so much better than anything from a bottle.

Start with the sauce: beer, ketchup, honey, chipotle and a few spices, simmered on the stove until thick. Toss some of the sauce with the chicken, thread it onto skewers and grill. If you prefer, skip the skewers and grill the chicken pieces directly.

While the chicken cooks, make the salsa. It is the perfect balance of smoky, sweet, spicy and salty. Charring the jalapenos is the key; it adds an unexpected layer of flavor, and the feta brings a creamy saltiness that pairs beautifully with the BBQ chicken. To serve, whip a little avocado with lime juice in a food processor, then pile the chicken, salsa and avocado together, with homemade fries on the side if you like. The simplest dinner, but one the whole family will love.

Ingredients

  • 120 ml (1/2 cup) your favorite beer
  • 180 g (3/4 cup) ketchup
  • 170 g (1/2 cup) honey
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Kosher salt
  • 900 g (2 lb) boneless, skinless chicken breasts, cut into bite-size pieces

Corn and Feta Salsa

  • 1 to 2 jalapenos
  • 2 cups grilled or steamed corn kernels
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh chives, chopped (optional)
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 50 g (1/3 cup) crumbled feta cheese
  • Whipped or mashed avocado, for serving

Instructions

  1. In a saucepan, combine the beer, ketchup, honey, Dijon, Worcestershire sauce, chipotle chili powder, smoked paprika, garlic powder and about 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes, until thickened.
  2. In a bowl, toss the chicken with about 1/2 cup (120 ml) of the BBQ sauce until well coated.
  3. Preheat a grill, grill pan or skillet to medium-high. Thread the chicken onto skewers. Grill, turning occasionally, until lightly charred and cooked through, about 10 to 12 minutes total. Alternatively, bake the chicken at 200°C (400°F) for 20 to 30 minutes.
  4. Meanwhile, char the jalapenos over the grill or an open flame until lightly blackened, then roughly chop. Toss with the corn, cilantro, basil, chives, lime juice, lemon juice and vinegar. Season with salt, then gently fold in the feta.
  5. Serve the chicken skewers with the salsa, whipped avocado and a few extra fresh herbs.

Tips

  • Serve any remaining BBQ sauce on the side for brushing or dipping.
  • If you are using wooden skewers, soak them in water for 30 minutes before grilling so they do not burn.
  • Nutrition information is an estimate only.

Nutrition

Calories: about 382 per serving

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