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Chicken Leg Brochettes with Beer Sauce

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For marinade
  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.

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Chicken Leg Brochettes With Beer Sauce Recipe