• 2 tablespoons Biscayne Citrus Rub
• 12 oz Corona or other light beer
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• shallot, diced
• 1 teaspoon Indian Cayenne
• 2 lbs. chicken thighs, cut into 2-inch cubes
• 3 red or yellow bell peppers, cut into 2-inch pieces
• 1 red onion, cut into 2-inch pieces
• 2 ears of corn, cut into thirds
• 10 (6-inch) bamboo skewers

Marinade:

In a bowl, combine the Biscayne Citrus Rub, beer, vegetable oil, honey, diced shallot, and Cayenne pepper.

Add the chicken to the bowl with the marinade. Stir gently to coat the chicken.

Cover the bowl with plastic wrap. Place it in the refrigerator for 2-3 hours.

Skewers:

While the chicken is marinating, soak the bamboo skewers in water for at least 30 minutes.

Cut the bell peppers and red onion into 2-inch pieces.

Remove the chicken from the marinade. Keep the extra liquid for later.

Thread the chicken, bell peppers, onion, and corn onto the skewers, alternating between ingredients. Set aside the skewers.

Grilling:

Preheat an outdoor grill or indoor grill pan to medium-high heat.

Cook the skewers on the grill, turning them every few minutes. Use the extra marinade to brush the skewers as you turn them. This adds more flavor and keeps them moist.

Cook for about 10 minutes in total or until the chicken is done.Once cooked, remove the skewers from the grill. Serve and enjoy your delicious meal!