When grilling season rolls around, we’re all about bold flavors and easy recipes that bring people together—and these Oberon-Marinated Chicken Kebabs do exactly that. Infused with the citrusy notes of Bell’s Oberon Ale, a splash of fresh orange juice, and a handful of simple spices, this marinade takes your everyday chicken skewers to the next level. It’s light, zesty, and just a little bit hoppy—aka the perfect pairing for a warm evening and a cold beer. Fire up the grill, grab some skewers, and bring a little Michigan sunshine to your plate.
Ingredients:
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1.5” pieces
- ½ cup Bell’s Oberon Ale (or Oberon Light!)
- ¼ cup orange juice (fresh is best)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: chopped parsley or cilantro for garnish
- Optional: orange wedges for serving
Instructions:
- Make the marinade: In a medium bowl, whisk together Oberon, orange juice, olive oil, garlic, paprika, cumin, salt, and pepper until well combined.
- Marinate the chicken: Place your chicken pieces in a large bowl or zip-top bag and pour the marinade over them. Seal or cover and refrigerate for at least 2 hours, or up to overnight for more flavor.
- Preheat the grill: When you’re ready to cook, preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
- Assemble the kebabs: Thread marinated chicken onto the skewers. You can add chunks of bell pepper, onion, or pineapple if you’d like to mix it up.
- Grill time: Place kebabs on the grill and cook for about 10–12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
- Serve and enjoy: Plate your kebabs, sprinkle with chopped herbs, and add an orange wedge on the side for a bright finishing touch. Pair with a cold Oberon and toast to the return of warmer days!
Oryana Tip:
This recipe works great for meal prepping or backyard get-togethers. Want to keep it vegetarian? Try the same marinade with tofu or portobello mushrooms!
Recipe inspired by and adapted from DrinkMichigan.
