(from mountaincravings.com)
Ingredients
CHERRY BEER GLAZE / MARINADE
12 oz. fruit-heavy beer
2 tablespoons honey
1 tablespoon balsamic vinegar
2 tablespoon fresh thyme
1/2 teaspoon salt
CHICKEN SKEWERS
2 lbs. chicken thighs
6 small shallots peeled & halved
1 lb. cherries pitted
wooden skewers
Instructions
MARINADE
Cut chicken thighs into bite-sized pieces and place in a large resealable bag.
Add all ingredients for the beer glaze to the bag and toss to coat, then refrigerate overnight.
CHICKEN SKEWERS
On the Grill: Heat grill to medium-high to preheat the grilling grates.
In the Oven: Preheat oven to 550°F / 290°C.
Soak the wooden skewers in water for at least 15 minutes to prevent burning.
Pour marinade from the bag into a small pot. Bring to a simmer over low heat, whisking occasionally.
While glaze is simmering, thread chicken pieces, shallots, and cherries onto skewers.
On the Grill: Spray grates with nonstick oil. Cook skewers over medium-high heat for about 5 minutes on each side.
In the Oven: Turn broiler on high. Set a wire rack in a foil-lined rimmed baking sheet. Spray with nonstick oil and arrange skewers on rack. Bake skewers for about 5 minutes on each side.
Place cooked chicken skewers on a serving platter. When the glaze has reduced by about half, remove from heat and drizzle generously over skewers.
Serve hot, with extra glaze on the side for dipping.
