By Kevin Dundon
In a bowl, combine the garlic, honey, mustard, chilli flakes, and herbs and stir in the beer. Place the chicken pieces in a second bowl and pour on half of the marinade. Cover with cling film for 30 minutes minimum or ideally overnight in the fridge.
Place the rest of the marinade in a small saucepan, bring to simmer and reduce by half over medium heat. Keep the reduced beer mixture as a glaze to brush on when barbecuing. If using wooden skewers, place them in water overnight.
Preheat the barbecue to medium or until the charcoal ashes turn white and load the skewers with the marinated chicken then a piece of chorizo, a bit of red pepper and red onion. Repeat once or twice to fill up the skewers.
Place the chicken skewers on the barbecue over direct heat and grill for 6 minutes, turning every 2 minutes or so. Move the skewers over indirect heat to ensure it continues to cook without burning.
Brush some of the reduced honey and beer mixture over the chicken to ensure the chicken pieces are coloured all around.
Remove from the barbecue, sprinkle over the chopped spring onions and enjoy immediately over your favourite bread or salad.