Sweet Orange Chicken Skewers
Did you know that blending a minced onion into a meat marinade helps to both tenderize the meat and caramelize the meat when grilled? This sweet and sour marinade is a snap to put together and yes, uses a minced onion in the marinade ingredients. If you're not a fan of orange marmalade, a sweet pepper jelly works wonderfully in this dish, too!
PREP TIME
2 hours / 0 mins
COOK TIME
20 minutes
Ingredients
For the marinade:
1/2 cup orange marmalade (or sweet pepper jelly)
1/2 medium-sized yellow onion, minced or grated with a cheese grater
1/4 cup unseasoned rice vinegar
2 teaspoons soy sauce or tamari
2 teaspoons grated ginger
Remaining ingredients:
1 pound boneless, skinless chicken thighs, cut into 1" pieces
Chopped fresh cilantro and chives, for garnish
1/2 cup orange marmalade (or sweet pepper jelly)
1/2 medium-sized yellow onion, minced or grated with a cheese grater
1/4 cup unseasoned rice vinegar
2 teaspoons soy sauce or tamari
2 teaspoons grated ginger
Remaining ingredients:
1 pound boneless, skinless chicken thighs, cut into 1" pieces
Chopped fresh cilantro and chives, for garnish
Directions
Whisk all marinade ingredients in a large nonreactive bowl to combine.
Add chicken pieces, cover and refrigerate for at least 2 hours and no more than 4 (the vinegar in the marinade will begin to cook the meat).
While the meat is marinating, soak 10-12 small wooden skewers in a dish of water for at least 20 minutes; this will prevent the skewers from charring on the grill. Or, you can use metal skewers.
Preheat your grill to medium-high. While the grill is heating up, thread chicken pieces onto skewers, making sure to leave room at each end of the skewer so you can handle the skewers during the cooking process. Cook for 15-20 minutes, filliping once in the middle of cooking. The juices of the chicken should run clear.
Remove from heat and let rest for a few minutes before garnishing with chives and cilantro. Serve warm.
Add chicken pieces, cover and refrigerate for at least 2 hours and no more than 4 (the vinegar in the marinade will begin to cook the meat).
While the meat is marinating, soak 10-12 small wooden skewers in a dish of water for at least 20 minutes; this will prevent the skewers from charring on the grill. Or, you can use metal skewers.
Preheat your grill to medium-high. While the grill is heating up, thread chicken pieces onto skewers, making sure to leave room at each end of the skewer so you can handle the skewers during the cooking process. Cook for 15-20 minutes, filliping once in the middle of cooking. The juices of the chicken should run clear.
Remove from heat and let rest for a few minutes before garnishing with chives and cilantro. Serve warm.
Looking for inspiration? Try these recipes:
Mango Avocado Salsa
German Potato Salad
Rainbow Vegetable Pizza
