Grilled Orange And Ale Chicken Skewers Food

GRILLED ORANGE CHICKEN SKEWERS

Steps:

• In a medium bowl, combine Maggi sauce (or soy sauce), orange juice, orange zest, vegetable oil, garlic, white pepper (optional), and black pepper. Stir well until combined. Add chicken breast and stir to coat. Cover the bowl with cling wrap and refrigerate for at least 1 hour (or overnight). You can also store the marinated chicken breasts in a sealable ziploc bag.
• Remove the chicken from the marinade, and reserve the marinade. Thread the chicken onto skewers, adding about 6-7 pieces of cubed chicken breasts for each skewer. If you are using wooden skewers, soak them in water for 30 minutes before you thread the chicken on and grill to stop them from burning.
• Lightly brush olive oil over grill or grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. Place the skewers spaced evenly apart on the grill and grill for 8-10 minutes on each side or until the internal temperature for the chicken reaches 165 F. Do not overlap the skewers at any time to ensure even cooking for all the skewers.
• Place the reserved marinade into a small cooking pot and heat over medium heat for 2 minutes, until it starts to boil. Add cornstarch and stir continuously with a spoon to dissolve, until the sauce starts to thicken and forms a smooth and thick sauce. You don't need much sauce, a tablespoon is plenty for coating the chicken.
• Transfer the skewers onto a plate and drizzle with the orange sauce.

GRILLED ORANGE AND ALE CHICKEN SKEWERS

Steps:

• For the marinade, mix the Garlic (2 clove), Olive Oil (2 tablespoon), Lime Juice (1/8 cup), Crushed Red Pepper Flakes (1/2 teaspoon), Soy Sauce (1/8 cup), Ale Beer (1/2 cup), minced Ground Black Pepper (to taste), Salt (to taste) and Orange Juice (1/8 cup) in a large container.
• Add in the Chicken Breast (12 piece) and marinate for 30 minutes.
• To make skewers, add one chicken piece, one piece of the Poblano Pepper (1), one piece of the Orange (1) and repeat until full.
• Place on the grill until completely cooked.
• Finish by spreading with Orange Marmalade (1/2 cup).
• Serve and enjoy!

ORANGE CHICKEN SKEWERS

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

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.