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Chicken Leg Brochettes with Beer Sauce Recipe
|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)|
Serving size: Complete recipe
Calories 2291 Calories from Fat 1143
% Daily Value*
Total Fat 131 g201.7%
Saturated Fat 29.6 g148.1%
Trans Fat 0 g
Cholesterol 450 mg
Sodium 4763.9 mg198.5%
Total Carbohydrates 156 g52.1%
Dietary Fiber 8.8 g35%
Sugars 110.6 g
Protein 105 g210%
Vitamin A 32.7% Vitamin C 284.6%
Calcium 21.9% Iron 49.2%
*Based on a 2000 Calorie diet
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.