It was one of those sultry summer evenings when the sun just refused to set, and my friends and I were sprawled across the backyard, glasses in hand, lazily debating the merits of white versus red wine with a barbecue. Then it hit me — what if we just combined our beverages with the barbecue? Thus began the culinary experiment that led to this delightful Boozy BBQ Chicken, a dish that’s as much fun to say as it is to make. The recipe is a little bit cheeky, a tad messy, but oh-so-worth it for the juicy, flavorful chicken and those irresistible veggie kebabs. It’s perfect for impressing guests while keeping it casual.

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What You’ll Need

So here’s the deal, most of these ingredients are probably chilling in your kitchen already. The stars of this show are the bold flavors — think zesty orange, **canned fruity beer**, and a dash of **Tabasco** for a kick.

• 1 whole chicken
• 1 can of **fruity beer**
• 1/2 cup **white wine**
• 1/4 cup **low sodium soy sauce**
• 1/4 cup **low-fat Italian Newman’s Own salad dressing**
• 1 tablespoon **dijon mustard**
• 1 tablespoon **molasses**
• 1 teaspoon **Tabasco sauce**
• 2 tablespoons **olive oil**
• 2 cloves of **fresh garlic**, minced
• 1 tablespoon **fresh ginger**, grated
• 1 teaspoon **salt**
• 1 teaspoon **fresh ground pepper**
• 1 **orange**, halved
• 1 **lemon**, halved
• 1 **green bell pepper**
• 1 **red bell pepper**
• 1 **red onion**
• 1 cup **bite-sized mushrooms**
• 1 cup **cherry tomatoes**
• 1 cup **broccoli florets**
• 1 cup slow cook **brown rice**
• 2 cups **water**
• **Wooden skewers**

How to Make Boozy Bbq Chicken

1. Chop your orange, bell peppers, onion, and broccoli into hefty, bite-sized chunks (at least 1″ thick) and toss into a large dish. Add in the mushrooms and cherry tomatoes.
2. In a small bowl, whisk together the soy sauce, olive oil, molasses, Tabasco sauce, garlic, ginger, salt, and pepper. Pour this marinade over the veggies, stirring to coat them well. Cover and refrigerate while you prep the chicken.
3. Fire up your outdoor grill to medium heat. Grab the chicken, rinse it well, and pat it dry with a paper towel — then toss that towel!
4. In a separate bowl, mix the dijon mustard with a pinch of salt and pepper. Brush this mustard mix all over the chicken, getting into all those nooks and crannies.
5. Now, for the fun part. When your beer can is half-empty (or half-full, depending on your outlook), refill it with the salad dressing and the juice from half of the lemon. It’s a boozy stand for your chicken!
6. Set the beer can on a disposable baking sheet. Carefully lower the chicken onto the can, standing it upright. Place this masterpiece on the preheated grill.
7. Cover and let it cook for about an hour. This is the perfect time to relax and maybe start on a second beer or that remaining white wine.
8. Meanwhile, get the rice going. In a medium saucepan, add the rice, water, and a generous splash of your current drink (about 1/4 cup should do). Bring to a boil, then reduce to low, cover, and simmer for 25-30 minutes.
9. Back to our veggie friends. Pull them out from the fridge and start threading them onto the skewers, distributing the veggies equally among 6-8 skewers.
10. Check your rice: it’s ready when the liquid is absorbed but before it sticks to the pan. Turn off the heat and let it sit.
11. By now, your chicken should be about done. Carefully check by slicing in and ensuring the meat has transformed from pink to white. Remove it from the grill and let it cool for at least 15 minutes — you don’t want to scorch your fingers!
12. Throw those veggie skewers directly onto the grill. Flip them after about 5 minutes to ensure even grilling, and let them cook for another 5-8 minutes, until the veggies are al dente.
13. Once everything’s cooked, turn off the grill and remove everything from heat. Serve the rice in a dish and the chicken with the skewers on a platter. Squeeze the remaining lemon juice over the chicken for a fresh zing. Let everyone serve themselves, grab a drink, and enjoy!

Cook’s Notes

This Boozy BBQ Chicken is forgivingly flexible. If you’re preparing in advance, marinate the veggies the night before to let those flavors get cozy. Leftovers (if there are any) will keep in the fridge for about 3 days, making a delightful cold lunch the next day. When grilling, remember that patience is your friend. Letting the chicken rest after grilling ensures it stays juicy and doesn’t dry out when you cut into it.

Make It Your Own

• Swap the chicken for crispy tofu for a vegetarian spin. Marinate it well to soak up all those flavors.
• Use pineapple chunks in place of mushrooms for a sweeter, tropical twist.
• Trade the slow cook brown rice for a quick-cooking quinoa if you’re short on time.
• For a spicier kick, add some sliced jalapeños to the veggie skewers.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s keep the backyard barbecue vibes going, no matter the season. Cheers to good food and great company!

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