Are you of legal drinking age in your jurisdiction?

Sorry. You must be of legal age to visit this website







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!


Main dishes

A collaboration with

Samuel Joubert

Le Cou de Grâce


  • 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


  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Serve with rice and mint yogurt, to your liking.


Be the first to hear about our news and events

Buy the beer glass