Cerveza Marinated Chicken Skewers

This one is right out of the Thin Kitchen Cookbook from BeachBody. We did slightly larger portions since it was our main meal, not an appetizer. The marinade is awesome. It's something my husband loved too which is important.

Cerveza Marinated Chicken Skewers

1 pound of chicken tenders, cut into 1 inch chunks
1 Cup beer
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp paprika
1 tsp dried oregano
1 tsp sea salt
freshly ground black pepper, to taste

Combine the beer, lemon juice, oil, paprika, oregano, salt, and pepper in a zip-lock bag; add the chicken. Squeeze out the air and seal the bag; shake lightly and turn to coat the chicken. Refrigerate 1 hour, turning the bag occasionally.

Transfer the marinade from the bag to a small saucepan and bring to a boil. Reduce the heat to low and simmer 5 minutes.

If using wooden skewers, soak them in hot water 30 minutes (to prevent them from burning).

Spray the broiler or grill rack (I made them on the grill) with nonstick vegetable oil cooking spray; preheat; or alternatively-spray a nonstick ridged grill pan with nonstick vegetable oil cooking spray and set over high heat.

Divide the chicken among 12 8-inch skewers. Grill or broil the skewers 4 inches from the heat until lightly browned, about 3 minutes; turn and brush with reduced marinade. Cook until the chicken is thoroughly done, about 2 more minutes. 

Serve immediately. 4 servings

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