Grilled Orange Chicken Skewers Wcranberry Plum Sauce Recipes

ORANGE CHICKEN SKEWERS

Orange Chicken Skewers image

Make and share this Orange Chicken Skewers recipe from Food.com.

Provided by Boomette

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup orange juice concentrate or 1 cup fresh orange juice
1/4 cup cider vinegar
1/4 cup soy sauce
2 tablespoons sesame oil (optional)
4 minced garlic cloves
1 tablespoon ground ginger
1/2 teaspoon salt
1/2 teaspoon hot sauce (Tabasco)
2 tablespoons honey
1 lb boneless chicken breast, skin and grease removed, cut into 1-inch cube

Steps:

In a big bowl, mix together orange juice, cider vinegar, soy sauce, sesame oil, garlic, ginger, salt and hot sauce. Pour 1/4 cup of the marinade in a bowl, add honey and mix well. Set aside.
Add the chicken cubes to the marinade without honey and toss to coat. Cover the bowl with saran-wrap and let marinate in the fridge for 4 hours (you can prepare the chicken until this step and cover it. It will be good until the next day).
Preheat the bbq to medium-high heat. On skewers or on soaked wooden skewers, thread chicken equally onto each skewer. Ligthly oil the grill and put the chicken skewers and baste with the marinade. Close the cover and cook for 10 minutes (turn the skewers 2 times during cooking time). Baste the skewers with a little bit of the honey marinade you set aside and cook 1 minute more. Turn the skewers, baste with the remaining honey marinade and cook 1 minute more or until the chicken is not pink inside.

GRILLED ORANGE CHICKEN SKEWERS W/CRANBERRY PLUM SAUCE

Grilled Orange Chicken Skewers W/Cranberry Plum Sauce image

Make and share this Grilled Orange Chicken Skewers W/Cranberry Plum Sauce recipe from Food.com.

Provided by gailanng

Categories Chicken Thigh & Leg

Time P5DT15h5m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

6 chicken thighs, skinned and boned
bamboo skewer, soaked in water for 30 min
1 red bell pepper, cubed
1 green bell pepper, cubed
1/2 cup fresh squeezed orange juice
1/2 teaspoon oregano
1 teaspoon Dijon mustard
2 tablespoons olive oil
salt
fresh ground pepper
1 navel orange, cut into half slices
1 cup jellied cranberry sauce
1 tablespoon rice vinegar
1/4 cup plum preserves
1 teaspoon horseradish
1/8 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

Cut each chicken thigh into 12 small pieces. On a bamboo skewer, place 3 pieces of chicken alternately with 1 piece green bell pepper and 1 piece red bell pepper. Set aside.
In large shallow baking dish, combine all remaining ingredients except the orange to make marinade. Dip chicken skewers in mixture to coat; arrange skewers in baking dish, cover and marinate for at least 2 hours or overnight.
At cooking time, prepare Cranberry Plum Sauce; keep warm until needed. Drain chicken. Place skewers over hot charcoals, grilling for 3 to 5 min.; turn once or until chicken is done, about 2 minute on each side. (Or, broil skewers for 4 min., turning skewers once to cook about 2 minute on each side.).
Arrange on serving platter around bowl of Cranberry Plum Sauce. Garnish with orange slices.
Cranberry Plum Sauce: In medium saucepan, mix all ingredients. Whisk mixture over medium heat until well-blended and hot. Pour into small serving bowl. Serve warm with chicken.

Nutrition Facts : Calories 376.9, Fat 19.1, SaturatedFat 4.7, Cholesterol 79, Sodium 151.6, Carbohydrate 34.5, Fiber 2, Sugar 29.1, Protein 17.1

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