The crafty chefs at Beer Belly have concocted a new way to enjoy Can-O-Bliss Tropical IPA. These mouth-watering jerk chicken skewers are the perfect way to beat the munchies!

Needs – Marinade
½ cup Can-O-Bliss Tropical IPA
4 green onions, chopped
4 cloves of garlic, smashed and peeled
½ onion, chopped
2 tsp ginger, grated
2 scotch bonnet or habañero chiles, stemmed (Remove seeds if you don’t like it too spicy.)
juice of 2 lime
2 tbsp soy sauce
3 tbsp olive oil
1 ½ tbsp kosher salt
2 tbsp brown sugar
1 tbsp fresh thyme
2 tsp ground allspice
2 tsp ground black pepper
½ tsp ground nutmeg
½ tsp cinnamon

Needs – Chicken
2 lbs boneless, skinless chicken thighs, sliced into 1-inch wide strips

Needs – Mango Salsa
2 ripe mangoes, finely chopped
1/2 small red onion, diced
1 jalapeño, deseeded and diced
1/2 cup cilantro, chopped
1/4 cup lime juice
splash of Can-O-Bliss Tropical IPA
kosher salt, to season
skewers, soaked in water for 30 minutes if wooden

Deets
1. Blend marinade ingredients in a blender until smooth. Place sliced chicken in a 1-gallon plastic bag and pour in marinade. Seal bag, pressing out excess air, and turn bag over several times to distribute marinade. Marinate in refrigerator overnight, flipping once.

2. Combine mangoes, red onion, jalapeño, cilantro, lime juice and Can-O-Bliss Tropical IPA in a large bowl. Season with kosher salt. Mix well and let sit for at least 30 minutes.

3. Heat broiler with the rack about 5 inches from the flame. Thread chicken on skewers and place on a foil-lined broiler pan. Broil chicken until cooked through and golden brown, 8-10 minutes per side. Top with mango salsa and serve with a Can-O-Bliss Tropical IPA!

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