Lemon, Herb and Miller Lite beer Chicken Skewers
When the sun's out and the BBQ’s fired up, there’s nothing better than cracking open a cold beer and throwing some juicy skewers on the grill. This recipe brings all that together with a fresh twist — chicken thighs marinated in lemon, herbs, and a generous splash of Miller Lite.
Miller Lite isn’t just your go-to backyard brew — it’s the secret ingredient that makes these skewers incredibly tender and infused with that subtle malty vibe we love. Lite, crisp, and made for summer, it adds just the right touch of flavor without overpowering the dish.
Perfect for a relaxed gathering with friends, these chicken skewers are easy to prep, packed with fresh herbs, and totally grill-worthy. Whether you're hosting a Sunday cookout or just looking to upgrade your weeknight dinner, this is your new go-to warm-weather recipe. Let the sunshine (and the beer) do the work.
Samuel Joubert is a passionate photographer with a down-to-earth personality and a legendary sense of humor. In addition to being a photographer, he is also a talented chef who excels in culinary creation. His friends love his decadent dishes and infectious (but sometimes questionable) sense of humor, which makes every moment spent with him an unforgettable one. For Samuel, it’s important to have balance in life. Some people deal with healthy recipes, others with weekday recipes, but for him, his specialty is in hearty and decadent recipes. As he always says, “Tchin mon gars!”
Ingredients
For the marinade:
- ¼ cup Miller Lite beer
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tsp Herbes salées du Bas-du-Fleuve (or fine herb salt)
- 3 garlic cloves, finely chopped
- 10 fresh mint leaves, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- Juice and zest of 1 lemon
- Salt and freshly ground pepper
For the skewers:
- About 1 kg (2.2 lbs) boneless, skinless chicken thighs, cut in half lengthwise
- Wooden or metal skewers
Preparation
Step 1 Make the marinade
In a large bowl, whisk together all the marinade ingredients. Season generously with salt and pepper and mix until smooth.
Step 2 Marinate the chicken
Place the chicken thigh pieces in a large zip-top bag. Pour in ¾ of the marinade, seal the bag, and gently massage to coat the meat evenly. Refrigerate for at least 3 hours to let the flavors soak in.
Step 3 Assemble the skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the chicken pieces onto the skewers, folding as needed for a uniform shape. Optional: alternate with slices of onion for extra flavor.
Step 4 Grill
Preheat your grill to high and lightly oil the grate. Grill the skewers for 12 to 15 minutes, turning halfway through, until the chicken is nicely charred and cooked through (internal temperature of 165°F / 74°C).
