Chicken Leg Brochettes with Beer Sauce
|Beer||12 Ounce (341 Milliliter)|
|Olive oil||25 Milliliter (2 Tablespoon)|
|Unsweetened orange juice||50 Milliliter (1/4 Cup)|
|Honey||25 Milliliter (2 Tablespoon)|
|Molasses||25 Milliliter (2 Tablespoon)|
|Tamari sauce||25 Milliliter (2 Tablespoon)|
|Hot sauce||To Taste|
|Oranges||2 , zested|
|Chicken legs||1 1⁄2 Pound, deboned and cut in two (750 Gram)|
|For beer sauce|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Chopped shallots||25 Milliliter, chopped (1 Tablespoon)|
|Honey||15 Milliliter (1 Tablespoon)|
|Wine vinegar||5 Milliliter (1 Tablespoon)|
|Browning sauce||250 Milliliter (1 Cup)|
MARINADE In a bowl, mix together the beer, olive oil, orange juice, honey, molasses, tamari sauce, hot sauce and orange zest.
Add the chicken legs and let marinate in the refrigerator for 1 to 2 hours.
BEER SAUCE In a saucepan, heat the olive oil and saute the shallots.
Add the honey wine vinegar, beer; reduce by one half.
Add the browning sauce and continue cooking for 5 minutes; keep warm.
Thread the chicken on wood skewers (previously soaked in water) and grill on the barbecue over high heat for 12 to 15 minutes or to desired taste (or cook in a pan).
Accompany with the beer sauce and steamed rice.