• 1/4 cup beer or white wine
  • 12 ounces can of your favorite beer (I sugggest Hefeweizen's complementary fruity flavor)
  • Large head broccoli
  • 1 1/2 cups slow cook brown rice
  • 12 cherry tomotoes
  • 3/4 cup Dijon mustard
  • 1 tablespoon fresh ginger or 1 tbsp wet ginger from a jar (no powder!)
  • 1 tablespoon clove fresh garlic (minced) or 1 wet garlic from a jar (no powder!)
  • 1 green pepper
  • 2 tablespoons fresh ground pepper
  • 1 juicy lemon
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons molasses
  • 12 bite sized mushrooms
  • 12 bite sized mushrooms
  • 1/4 cup olive oil
  • 1 large orange
  • 1/2 cup orange juice (or tablespoon/mash another orange
  • 1/2 teaspoon pepper
  • 1 red pepper
  • 1 red onion
  • 1/2 cup Newman's Own Low-Fat Italian Salad Dressing
  • 1 tablespoon salt
  • 2 tablespoons Sriracha or Tabasco sauce
  • 3 1/2 cups water
  • 1/4 cup white wine
  • 1 whole chicken (about 3 lbs)
  • Wooden skewers
  • Wooden skewers

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.
  • Length: 90 minutes

Step 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.

Step 7

  • Remove from grill

Step 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.
  • Length: 28 minutes

Step 9

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