Boozy Bbq Chicken

Boozy Bbq Chicken could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 6 servings with 725 calories, 32g of protein, and 33g of fat each. For $3.33 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe from Foodista requires wooden skewers, dijon mustard, molasses, and orange juice. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes. 72 people found this recipe to be flavorful and satisfying. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is outstanding. Try Boozy BBQ Meatballs (in the crockpot), Boozy Bum Chicken, and Mirj's Boozy Maple Chicken for similar recipes.

Instructions

1. DIRECTIONS:
2. Open beer start to drink.
3. Soak wooden skewers in a shallow dish filled with water. In a large glass or ceramic dish, mix orange juice, olive oil, wine, soy sauce, Sriracha or Tabasco sauce, molasses, garlic, ginger and pepper.
4. Cut orange, peppers, onion & broccoli into large bite-sized chunks (at least 1" thick) and place in the dish.
5. Add mushrooms and tomatoes.
6. Stir veggies in marinade to coat.
7. Cover and refrigerate while you prep chicken.
8. Warm outdoor grill to medium heat.
9. Rinse chicken and pat dry with paper towel (toss that towel!).
10. In small bowl mix mustard, salt and pepper. Brush chicken with mustard mixture.
11. Wash your hands and go stir those veggies so all sides absorb the marinade.
12. When beer is half empty, refill can with salad dressing and squeeze in juice from 1/2 lemon.
13. Put can on a disposable baking sheet. Place upright chicken on can like a stand, inserting can into cavity of chicken.
14. Place baking sheet with beer and chicken on the preheated grill.
15. Cover. Set your time for 1 hour.
16. Start on a second beer or that remaining white wine.
17. In a medium saucepan, pour rice, water, and 3-4 splashes of your beverage (about 1/4 cup) into medium sauce pan.
18. Bring to a boil, stir and reduce heat to low.
19. Cover with lid and cook for 25-30 minutes.
20. Back to the kebabs.
21. Remove veggies from fridge and using the sharp end of the skewer begin threading.
22. Distribute veggies evenly onto 6-8 skewers.
23. Check rice: It's done when all liquid is absorbed but before it starts sticking to the bottom of the pan.
24. Turn off heat under the rice and let it sit.
25. Go back to grill.
26. You should be at about an hour on the chicken.
27. Carefully slice in to see meat has gone from pink to white.
28. Remove from grill
29. Allow to cool for at least 15 minutes so you don't burn the hell out of yourself cutting it into pieces for your guest(s).
30. In the meantime throw those kebabs directly on the grill.
31. Flip them over after about 5 minutes to get the other side and allow to cook for another 5-8min.
32. Kebabs are done when veggies are al dente (softened but still firm).
33. Turn off grill and remove from heat.
34. Put rice in a serving dish, and chicken pieces and full skewers on a platter. Squeeze remaining lemon juice over chicken.
35. Let people serve themselves.
36. Eat, drink and be merry!
37. DW | Food and Drink