In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper.

Add the chicken cubes to the mixture, refrigerate for 1 hour and up to overnight.

Remove the chicken from marinade and reserve the marinade.

Thread the chicken through wooden skewers.

In a pot over medium high heat, add the olive oil and shallots. Sautee until shallots for about 5 minutes or until shallots have softened. Add marinade and boil, stirring frequently, until reduced and thickened.

Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through.