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Grilled chicken skewers with blanche de Chambly
Grilled chicken skewers with blanche de Chambly
Looking for a new way to prepare traditional chicken brochettes? Dip the meat in a refreshing Blanche de Chambly marinade. A bit of BBQing and it’s done!
Category
Main dishesIngredients
- 2 cups of Unibroue Blanche de Chambly
- 1/4 of honey
- Zest of 1 orange
- 2 Tbsp. of olive oil
- 2 tsp. of Bas-du-Fleuve salty herbs
- A big handful of chopped fresh coriander
- 800g of chicken breast diced in big cubes
- 2 lemons diced in big cubes
- 1 big Vidalia onion cut in large pieces
Steps
- In a big bol, pour the beer, add the honey, orange zest, olive oil, herb mix, coriander, salt and pepper. Mix well and put this marinade aside.
- Place the chicken in a sealable container along with half of the marinade. Seal the container, shake the mix and refrigerate for a minimum of 3 hours (ideally, over night). Also refrigerate the rest of the marinade.
- On a skewer stick, add a chicken cube, a piece of onion and a piece of lemon. Repeat until the skewer is full. (If you are using wood skewer sticks, let them sit in water for 30 min prior to adding the elements.)
- Pre-heat the BBQ to the maximum heat then reduce to medium heat. Place the skewers on the grill. Let them cook for a total of about 8 minutes, turning the skewers regularly and brushing them with fresh marinade as they cook.
- Serve with rice and mint yogurt, to your liking.
Santé! Cheers! Prost!
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