Celebrating Great American Beer Festival with craft beer recipes from Golden, Colorado! Skewers of marinated chicken, shallots, & cherries seared on the grill and drizzled with cherry-thyme beer glaze.
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.
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.