The recipe Boozy Bbq Chicken can be made in approximately 45 minutes. This recipe serves 6 and costs $3.24 per serving. This beverage has 724 calories, 32g of protein, and 33g of fat per serving. A few people made this recipe, and 72 would say it hit the spot. This recipe from Foodista requires wooden skewers, cherry, salt, and pepper. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is amazing. Try Boozy BBQ Meatballs (in the crockpot), Boozy Bum Chicken, and Mirj's Boozy Maple Chicken for similar recipes.

Servings: 6

Ingredients:

Equipment:

Cooking instruction summary:

<ol><li>DIRECTIONS:</li><li>Open beer start to drink.</li><li>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.</li><li>Cut orange, peppers, onion & broccoli into large bite-sized chunks (at least 1" thick) and place in the dish.</li><li>Add mushrooms and tomatoes.</li><li>Stir veggies in marinade to coat.</li><li>Cover and refrigerate while you prep chicken.</li><li>Warm outdoor grill to medium heat.</li><li>Rinse chicken and pat dry with paper towel (toss that towel!).</li><li>In small bowl mix mustard, salt and pepper. Brush chicken with mustard mixture.</li><li>Wash your hands and go stir those veggies so all sides absorb the marinade.</li><li>When beer is half empty, refill can with salad dressing and squeeze in juice from 1/2 lemon.</li><li>Put can on a disposable baking sheet. Place upright chicken on can like a stand, inserting can into cavity of chicken.</li><li>Place baking sheet with beer and chicken on the preheated grill.</li><li>Cover. Set your time for 1 hour.</li><li>Start on a second beer or that remaining white wine.</li><li>In a medium saucepan, pour rice, water, and 3-4 splashes of your beverage (about 1/4 cup) into medium sauce pan.</li><li>Bring to a boil, stir and reduce heat to low.</li><li>Cover with lid and cook for 25-30 minutes.</li><li>Back to the kebabs.</li><li>Remove veggies from fridge and using the sharp end of the skewer begin threading.</li><li>Distribute veggies evenly onto 6-8 skewers.</li><li>Check rice: It's done when all liquid is absorbed but before it starts sticking to the bottom of the pan.</li><li>Turn off heat under the rice and let it sit.</li><li>Go back to grill.</li><li>You should be at about an hour on the chicken.</li><li>Carefully slice in to see meat has gone from pink to white.</li><li>Remove from grill</li><li>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).</li><li>In the meantime throw those kebabs directly on the grill.</li><li>Flip them over after about 5 minutes to get the other side and allow to cook for another 5-8min.</li><li>Kebabs are done when veggies are al dente (softened but still firm).</li><li>Turn off grill and remove from heat.</li><li>Put rice in a serving dish, and chicken pieces and full skewers on a platter. Squeeze remaining lemon juice over chicken.</li><li>Let people serve themselves.</li><li>Eat, drink and be merry!</li><li>DW | Food and Drink</li></ol>

Step by step:

1. Cut orange, peppers, onion & broccoli into large bite-sized chunks (at least 1" thick) and place in the dish.

2. Add mushrooms and tomatoes.Stir veggies in marinade to coat.Cover and refrigerate while you prep chicken.Warm outdoor grill to medium heat.Rinse chicken and pat dry with paper towel (toss that towel!).In small bowl mix mustard, salt and pepper.

3. Brush chicken with mustard mixture.Wash your hands and go stir those veggies so all sides absorb the marinade.When beer is half empty, refill can with salad dressing and squeeze in juice from 1/2 lemon.Put can on a disposable baking sheet.

4. Place upright chicken on can like a stand, inserting can into cavity of chicken.

5. Place baking sheet with beer and chicken on the preheated grill.Cover. Set your time for 1 hour.Start on a second beer or that remaining white wine.In a medium saucepan, pour rice, water, and 3-4 splashes of your beverage (about 1/4 cup) into medium sauce pan.Bring to a boil, stir and reduce heat to low.Cover with lid and cook for 25-30 minutes.Back to the kebabs.

6. Remove veggies from fridge and using the sharp end of the skewer begin threading.Distribute veggies evenly onto 6-8 skewers.Check rice: It's done when all liquid is absorbed but before it starts sticking to the bottom of the pan.Turn off heat under the rice and let it sit.Go back to grill.You should be at about an hour on the chicken.Carefully slice in to see meat has gone from pink to white.

7. Remove from grill

8. 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).In the meantime throw those kebabs directly on the grill.Flip them over after about 5 minutes to get the other side and allow to cook for another 5-8min.Kebabs are done when veggies are al dente (softened but still firm).Turn off grill and remove from heat.Put rice in a serving dish, and chicken pieces and full skewers on a platter. Squeeze remaining lemon juice over chicken.

9. Let people serve themselves.Eat, drink and be merry!DW | Food and Drink