Thursday, April 30, 2015

Orange Chicken Kabobs With Honey-mustard Dipper

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins


  • 1/3 cup orange marmalade
  • 1/4 cup chicken broth
  • 1 1/4 teaspoons finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 -2 1/2 lbs boneless skinless chicken thighs
  • 1/4 cup honey
  • 1/4 cup coarse-grain dijon-style mustard
  • 3 tablespoons mayonnaise
  • 1 tablespoon sesame seeds, toasted


  • 1 in a large glass bowl combine the orange marmalade, broth, lemon peel, lemon juice, salt and pepper. trim fat from chicken thighs. cut thighs into 1 1/2-inch pieces. add chicken to marmalade mixture; toss gently to coat. cover and marinate in the refrigerator for 1-4 hours, stirring occasionally.
  • 2 for dipping sauce, in a small bowl combine honey, mustard, mayonnaise and sesame seeds. cover and chill until ready to serve. (i took the dipping sauce out of the refrigerator just before i removed the chicken from the marinade, so it would "take the chill off.").
  • 3 drain chicken, discarding marinade. thread chicken pieces on eight 10-inch or 12-inch skewers, leaving a 1/4-inch space between pieces. for a charcoal grill, place chicken skewers on the greased rack of an uncovered grill directly over medium coals. grill for 8-10 minutes or until chicken is 165°f, turning occasionally to brown evenly. (for a gas grill, preheat grill. reduce heat to medium. place chicken skewers on greased grill rack over heat. cover and grill as above.).
  • 4 serve chicken with dipping sauce.

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