Grilled chicken skewers with blanche de Chambly

Beer

servings

Minutes

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 dishes

A collaboration with

Samuel Joubert

Le Coup de Grâce

Ingredients

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!