Grilled Orange Chicken Kabobs
Happy Friday! Do you have any hot and exciting weekend plans? I hope at least one of them involves some friends, some food, and some barbecue, because I have an ideal recipe to go along with it: Grilled Orange Chicken Kabobs.
This post is sponsored by NESTEA.
Simple kabob recipes like this Grilled Orange Chicken are everything about how I want my summer dinners to go down —>more time relaxing, less time cooking.
The chicken marinade is made with orange juice, honey, and soy sauce. That’s it. THREE INGREDIENTS.
The vegetables cook right along with the chicken, meaning you don’t even need to make a separate side dish if you aren’t in the mood.
Orange juice marinade. Chicken. Vegetables. You’ll have dinner prepped faster than you and your roommate can agreed on a playlist to go along with it.
While quick, easy, and delicious are all qualities I prize in any summer meal, tonight I’m especially appreciative of the simple fix, because I’m heading into one of the busiest weekends of my summer, one that I have been looking forward to since I made my summer bucket list back in June.
In the span of 36 hours, I’ll be doing my best Riverdance imitation at Milwaukee’s citywide Irish festival, attending a four-course wine dinner at a local farm, and floating down a lazy river a few hours outside of the city with girlfriends.
Since I’ll be out of the house so often, I plan to spend tonight prepping float trip provisions (any ideas for food that can be easily eaten while floating in an inner tube?), coordinating rides, and if all goes according to plan, enjoying some quality time with Ben and my pup before the happy whirlwind begins.
While my schedule this weekend is packed for reasons of pure fun, I know that is rare. More often, I (and I suspect many of you) find myself occupied rushing from one to-do to another. We work our ways through ever-growing to-do lists before it’s time to go to bed (late), wake up (early), and start all over again.
I’m grateful for simple but delicious recipes like Grilled Orange Chicken Kabobs that allow me to carve out extra time in my day. While easy to make, they still taste special and remind me that I don’t need to a) spend hours in the kitchen or b) resort to takeout to enjoy a hot meal, even on the busiest of nights.
A few weeks ago, when NESTEA invited me to create a recipe that embodied the idea of “less is more” for its Simple Solutions campaign, I immediately agreed. The message that preparing great food doesn’t need to drain your time, your shopping list, or your wallet resonates deeply with me. Since you are reading this post, I’m willing wager that it resonates with you too!
I paired the Grilled Orange Chicken with NESTEA Slightly Sweet Black Tea. Sweetened black iced tea has been a staple beverage at every one of my family gatherings since I was a little girl, and I still crave it on warm days. I rarely brew an entire batch for myself, so I love that I can enjoy a single serving of NESTEA anytime a craving strikes (ahem, when I am mid-bite of grilled orange chicken). I usually shy away from sweetened bevs, but the tea isn’t overly sweet, nor does it contain any artificial sweeteners or high fructose corn syrup.
Wishing you all a lovely weekend! No matter how busy or how full your agenda, I hope you find a few spare moments to pause and enjoy it.
Grilled Orange Chicken Kabobs
FOR THE MARINADE:
- 1/2 cup 100% orange juice — about 1 large orange if freshly squeezed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
FOR THE SKEWERS:
- 1 1/4 pounds boneless skinless chicken breasts — cut into bite-size pieces
- 2 large navel oranges — (or 3 medium oranges) divided
- 1 large red onion
- 1 large bell pepper
- Kosher salt and freshly ground black pepper — to taste
- Chopped fresh cilantro — optional for serving
In a medium mixing bowl or large measuring cup, whisk together the orange juice, soy sauce, and honey. Place the chicken pieces in a ziptop bag, pour in the marinade, then tightly seal the bag, removing as much air as possible. Turn and lightly squish the bag to coat the chicken. Set the bag in a shallow baking dish (to protect from leaks), then let marinate at room temperature for at least 30 minutes or place in the refrigerator to refrigerate longer or overnight. If using wooden skewers, soak the skewers in water for at least 1 hour prior to grilling.
Preheat an outdoor grill to medium high, about 425 degrees F, or an indoor grill pan to medium high. Slice one of the oranges into thin, 1/4-inch-thick rounds, then cut the rounds in half. Cut the onion and bell pepper into 3/4-inch-thick chunks. Slice the second orange in half and set the two halves aside.
Thread the chicken pieces, onion, bell pepper, and orange slices onto skewers, alternating each ingredient. When adding the orange slices, fold each slice in half and thread the skewer through both layers.
Generously oil the grill, then place the skewers on the grill. Cover and let cook until the chicken is fully cooked and no longer pink in the center, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly. Remove to a plate, season with kosher salt and black pepper, and cover to keep warm.
Place the cut sides of the remaining orange halves on the grates and cook for 2 to 4 minutes, until nicely charred. Do not move them during the first 2 minutes to ensure the flesh does not tear. Let cool slightly, then squeeze over the chicken skewers. Sprinkle the skewers with fresh cilantro and serve warm.
Nutrition InformationAmount per serving (1 skewer) — Calories: 194, Fat: 3g, Saturated Fat: 1g, Cholesterol: 54mg, Sodium: 202mg, Carbohydrates: 12g, Fiber: 2g, Sugar: 8g, Protein: 30g
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