Festive foods take on new meaning when made with serious beer. And who doesn’t like grilled mango & chicken skewers when they’re marinated in the right India Pale Ale?
This tasty recipe comes our way from Sierra Nevada Brewing and it’s made the brewery’s summer seasonal, Summer Break IPA, an approachable 4.6% ABV India Pale Ale with bright hoppy notes of mango and passion fruit, backed by smooth malt flavor.
And the beer adds a blast of fruity hops to the tropical punch of mango chicken skewers. Prep them at home and grill them over the campfire.
Summer Break IPA Mango Chicken Skewers
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 peppers
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.
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.
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.
Squeeze remaining lime over skewers, drizzling them with juice. Serve warm.
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(Image credits: Sierra Nevada Brewing)