Grilled chicken skewers with Blanche de Chambly





Grilled chicken skewers

• 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

• Salt and pepper

A participation of

Samuel Joubert



• 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.

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