Chicken skewers with grilled lemons and Vidalia onions

Name: Chicken skewers with grilled lemons and Vidalia onions
Prep time: 40 min
Cook time: 10 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 2 cups of beer Blanche de Chambly by Unibroue; 1/4 cup honey; The zest of 1 orange; 2 tablespoons olive oil; 2 teaspoons salted herbs from Bas-du-Fleuve; A large handful of fresh coriander, chopped; 800 g chicken breasts, cut into cubes; 2 lemons, cut into cubes; 1 large Vidalia onion, cut into large pieces; Salt and freshly ground pepper

Preparation 40 min
Refrigeration 3 h
Cooking 10 min
Servings 4 to 6
Freezing Absolutely

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Ingredients

2 cups of beer Blanche de Chambly by Unibroue
1/4 cup honey
The zest of 1 orange
2 tablespoons olive oil
2 teaspoons salted herbs from Bas-du-Fleuve
A large handful of fresh coriander, chopped
800 g chicken breasts, cut into cubes
2 lemons, cut into cubes
1 large Vidalia onion, cut into large pieces
Salt and freshly ground pepper

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Preparation

In a large bowl, pour the beer, honey, orange zest, olive oil, salted herbs and coriander, then season with salt and pepper. Mix and set aside.
Place the chicken in a large hermetic dish and pour half the marinade over it. Close the dish, mix well and place in the fridge for 3 hours or even better, all night. Reserve the rest of the marinade in the fridge as well.
Skew in this order: chicken, onion, chicken, onion, lemon. Repeat to fill your skewers and make sure you have a maximum of 3 pieces of lemon per skewer. (If using wooden skewers, dip them in water for about 30 minutes before cooking.)
Preheat the BBQ to maximum and reduce to medium heat. Place the skewers on the grills and cook about 8-10 minutes in total, turning them regularly. Baste constantly with the rest of the fresh marinade! Serve with rice and mint yogurt if desired.