Ingredients

• 0.25 cup WHITE WINE
• 12 ounces BEER
• 1 head BROCCOLI
• 1.5 cups SLOW COOK BROWN RICE
• 12 CHERRY TOMOTOES
• 0.75 cup DIJON MUSTARD
• 1 tablespoon GINGER
• 1 tablespoon GARLIC
• 1 BELL PEPPER
• 2 tablespoons GROUND PEPPER
• 1 LEMON
• 0.25 cup SOY SAUCE
• 2 tablespoons MOLASSES
• 12 BITE SIZED MUSHROOMS
• 0.25 cup OLIVE OIL
• 1 large ORANGE
• 0.5 cup ORANGE JUICE
• 0.5 teaspoon PEPPER
• 1 BELL PEPPER
• 1 ONION
• 0.5 cup NEWMAN'S OWN SALAD DRESSING
• 1 tablespoon SALT
• 2 tablespoons TABASCO SAUCE
• 3.5 cups WATER
• 0.25 cup WHITE WINE
• 3 lbs CHICKEN
• 6 servings WOODEN SKEWERS
• 6 servings WOODEN SKEWERS

Steps

• 1) Cut orange, peppers, onion & broccoli into large bite-sized chunks (at least 1" thick) and place in the dish.
• 2) Add mushrooms and tomatoes.
• 3) Stir veggies in marinade to coat.
• 4) Cover and refrigerate while you prep chicken.
• 5) Warm outdoor grill to medium heat.
• 6) Rinse chicken and pat dry with paper towel (toss that towel!).
• 7) In small bowl mix mustard, salt and pepper.
• 8) Brush chicken with mustard mixture.
• 9) Wash your hands and go stir those veggies so all sides absorb the marinade.
• 10) When beer is half empty, refill can with salad dressing and squeeze in juice from 1/2 lemon.
• 11) Put can on a disposable baking sheet.
• 12) Place upright chicken on can like a stand, inserting can into cavity of chicken.
• 13) Place baking sheet with beer and chicken on the preheated grill.
• 14) Cover.
• 15) Set your time for 1 hour.
• 16) Start on a second beer or that remaining white wine.
• 17) In a medium saucepan, pour rice, water, and 3-4 splashes of your beverage (about 1/4 cup) into medium sauce pan.
• 18) Bring to a boil, stir and reduce heat to low.
• 19) Cover with lid and cook for 25-30 minutes.
• 20) Back to the kebabs.
• 21) Remove veggies from fridge and using the sharp end of the skewer begin threading.
• 22) Distribute veggies evenly onto 6-8 skewers.
• 23) Check rice: It's done when all liquid is absorbed but before it starts sticking to the bottom of the pan.
• 24) Turn off heat under the rice and let it sit.
• 25) Go back to grill.
• 26) You should be at about an hour on the chicken.
• 27) Carefully slice in to see meat has gone from pink to white.
• 28) Remove from grill.
• 29) 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).
• 30) In the meantime throw those kebabs directly on the grill.
• 31) Flip them over after about 5 minutes to get the other side and allow to cook for another 5-8min.
• 32) Kebabs are done when veggies are al dente (softened but still firm).
• 33) Turn off grill and remove from heat.
• 34) Put rice in a serving dish, and chicken pieces and full skewers on a platter.
• 35) Squeeze remaining lemon juice over chicken.
• 36) Let people serve themselves.
• 37) Eat, drink and be merry!DW | Food and Drink.