The Final Draft > Grill & Chill: Smithwick’s BBQ Chicken Skewers Recipe

Grill & Chill: Smithwick’s BBQ Chicken Skewers Recipe

Take your back garden BBQs to the next level with some sizzling Smithwick’s-marinated chicken skewers. It’s no secret that beer is a great marinating agent for chicken and other meats, with its properties helping to tenderise the meat by breaking down its proteins. It’s a huge flavour-adder too, and that’s why our Red Ale works wonders; a smooth, malty, and slightly sweet profile with caramel hints and a crisp finish makes it a perfect balancer for smokier, spicier BBQ flavours.

In this recipe, our ale melds beautifully with honey, Worcestershire sauce and a range of flavours and spices to tenderise your chicken, infusing it with a smoky-sweet depth that grills beautifully, topped with a sticky, delicious BBQ glaze. It looks tantalising on the skewer with some vibrant vegetables, and it tastes even better.

It’s a fairly easy recipe to get right, just don’t over-marinade your meat (when beer marinade is left on chicken for too long, it can start to break down the texture of the meat). Four to eight hours is ideal, but if you’re in a rush, even an hour of marinating is more than enough to result in flavourful, succulent skewers that are guaranteed crowd-pleasers.

Here’s what you need to make our Smithwick’s summer skewers…

Recipe:

For the marinade:

• 240 ml (1 cup) Smithwick’s Red Ale
• 60 ml (¼ cup) olive oil
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)

Meat & Veg:

• 1kg boneless, skinless chicken breast (cubed)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 1 zucchini
• ½ cup of BBQ sauce of your choice

Other items:

• 8 wooden BBQ skewers
• Fresh parsley, chopped
• Lemon wedges

Method:

Create your marinade

In a large mixing bowl, whisk together the Smithwick’s Red Ale, olive oil, soy sauce, honey, Dijon mustard, Worcestershire sauce, minced garlic, smoked paprika, salt, black pepper, and red pepper flakes until fully blended.

Marinate your chicken

Cube chicken and add to the marinade, ensuring each piece is well-coated. Cover and refrigerate for 1–8 hours, allowing the Red Ale’s malty notes to tenderise and flavour the meat.

Prep the Skewers

Soak wooden skewers in water for at least 30 minutes to saturate the wood and prevent burning. Meanwhile, chop bell peppers, onion, and zucchini into chunky bite-sized pieces.

Heat the Grill

Preheat your grill to medium-high heat (200–230°C / 400–450°F) for perfect searing and char marks.

Assemble the Skewers

Thread marinated chicken and vegetables onto skewers, alternating for a vibrant, balanced presentation.

Grill to Perfection

Place the skewers on the grill and cook for 10–12 minutes, turning every 3–4 minutes to ensure even cooking. Ensure chicken is cooked properly, reaching an internal temperature of 74°C (165°F).

Glaze with BBQ Sauce

In the final minute or two of BBQing, brush your skewers with the BBQ sauce to give them a glossy, caramelised finish.

Serve and Enjoy

Remove the skewers from the grill, sprinkle with chopped parsley, and serve with lemon wedges for a fresh, zesty kick.

Smithwick’s summer food pairings

Smithwick’s Red Ale has the perfect flavour profile for recipes like the above; hearty, smoky dishes such as barbecued meats. It’s great on food, but it’s also great as a cold beverage to accompany a robust summer feast. For example, if you pair it with a slow-smoked beef brisket slathered in a tangy, molasses-based sauce, you’ll find the ale’s caramel hints enhance the sauce’s sweetness, but its maltiness cuts through the meat’s richness. Another superb pairing is with grilled pork ribs coated in a sticky, smoked paprika rub; our Red Ale’s smooth finish refreshing the palate nicely between bites.

Smithwick’s Pale Ale has a hop-forward profile, citrusy brightness, and a touch of bitterness. It has a hoppy bite that stands up to heat and complements fiery spices, while its crisp, refreshing finish is a great palate cleanser, making it ideal beside complex, zesty dishes. Pair it with jerk-marinated chicken thighs, grilled prawns with a chilli-lime marinade, or spicy grilled mackerel.