1/2cup100% orange juiceabout 1 large orange if freshly squeezed
2tablespoonslow-sodium soy sauce
FOR THE SKEWERS:
1 1/4poundsboneless skinless chicken breasts cut into bite-size pieces
2large navel oranges(or 3 medium oranges) divided
1large red onion
1large bell pepper
Kosher salt and freshly ground black pepperto taste
Chopped fresh cilantrooptional 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.