Boozy Bbq Chicken
Rediscover the naughty tingles of underage drinking when you craft this boozy barbeque. Delight in succulent roasted chicken, crisp veggies and fluffy brown rice, each in its own savory blend of flavors, originating with your favorite party favors. You always get points for being a guy who can cook, and here's an impressive meal even a benchwarmer chef can whip up without stressing out. I'm even gonna let you 'drink and fry.
Total Steps
28
Ingredients
27
Tools Needed
15
Ingredients
- 1 whole chicken (about 3 lbs)
- 3/4 cup Dijon mustard
- 1 tablespoon salt
- 2 tablespoons fresh ground pepper
- 12 ounces can of your favorite beer (Hefeweizen suggested)
- 1/2 cup Newman's Own Low-Fat Italian Salad Dressing
- 1 whole juicy lemon
- 1/2 cup orange juice
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup low sodium soy sauce
- 2 tablespoons Sriracha or Tabasco sauce
- 2 tablespoons molasses
- 1 tablespoon fresh garlic (minced) or wet garlic from a jar
- 1 tablespoon fresh ginger or wet ginger from a jar
- 1/2 teaspoon pepper
- 1 large orange
- Wooden skewers
- 1 whole red pepper
- 1 whole green pepper
- 1 whole red onion
- 1 large head broccoli
- 12 bite sized mushrooms
- 12 whole cherry tomatoes
- 1 1/2 cups slow cook brown rice
- 3 1/2 cups water
- 1/4 cup beer or white wine
Instructions
Step 1
Open a beer and start drinking.
Step 2
Soak wooden skewers in a shallow dish filled with water. In a large glass or ceramic mixing bowl, combine orange juice, olive oil, white wine, low sodium soy sauce, Sriracha or Tabasco sauce, molasses, minced garlic, ginger, and pepper for the marinade.
Step 3
Cut the orange, red pepper, green pepper, red onion, and broccoli into large bite-sized chunks (at least 1 inch thick) and place them in the large mixing bowl with the marinade.
Step 4
Add mushrooms and cherry tomatoes to the bowl.
Step 5
Stir the vegetables in the marinade to coat them evenly.
Step 6
Cover the bowl and refrigerate the marinating vegetables while you prepare the chicken.
Step 7
Warm an outdoor grill to medium heat.
Step 8
Rinse the chicken and pat it dry with paper towels.
Step 9
In a small bowl, mix Dijon mustard, salt, and fresh ground pepper. Brush the chicken thoroughly with this mustard mixture.
Step 10
Wash your hands and stir the marinating vegetables again to ensure all sides are absorbing the marinade.
Step 11
Once your beer can is half empty, refill it with salad dressing and squeeze in the juice from half of the lemon.
Step 12
Place the partially filled beer can on a disposable baking sheet. Position the chicken upright onto the can, inserting the can into the chicken's cavity to act as a stand.
Step 13
Carefully place the baking sheet with the chicken and beer can onto the preheated grill. Cover the grill and cook the chicken.
Step 14
While the chicken cooks, start on a second beer or pour some of the remaining white wine.
Step 15
In a medium saucepan, combine the brown rice, water, and about 1/4 cup of beer or white wine.
Step 16
Bring the rice mixture to a boil, stir, and then reduce the heat to low.
Step 17
Cover the saucepan with a lid and cook the rice.
Step 18
Return to the marinated vegetables for the kebabs. Remove the vegetables from the refrigerator and begin threading them onto the wooden skewers.
Step 19
Distribute the vegetables evenly onto 6-8 skewers.
Step 20
Check the rice; it is done when all liquid is absorbed, but before it starts sticking to the bottom of the pan.
Step 21
Turn off the heat under the rice and let it sit, covered.
Step 22
Return to the grill to check the chicken. Carefully slice into the chicken to ensure the meat has cooked through, changing from pink to white.
Step 23
Remove the chicken from the grill. Allow the chicken to cool before carving it into pieces.
Step 24
While the chicken cools, place the assembled kebabs directly on the grill.
Step 25
Flip the kebabs after about 5 minutes, then cook for another 5-8 minutes until the vegetables are al dente (softened but still firm).
Step 26
Turn off the grill and remove the kebabs from the heat.
Step 27
Transfer the cooked rice to a serving dish, and arrange the carved chicken pieces and full skewers on a platter. Squeeze the remaining lemon juice over the chicken.
Step 28
Serve immediately and let guests help themselves. Enjoy your meal!