Grilled Orange Chicken Thigh Skewers With Pineapple And Vegetables Food

GRILLED ORANGE CHICKEN THIGH SKEWERS WITH PINEAPPLE AND VEGETABLES

Steps:

• Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
• Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
• Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
• Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve skewers over hot cooked rice.

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.

CHICKEN AND PINEAPPLE SKEWERS

Steps:

• In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
• Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping.

ULTRA EASY PINEAPPLE CHICKEN KABOBS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

GRILLED CHICKEN SKEWERS

Steps:

• Combine the marinade ingredients in a medium-size bowl, add the chicken cubes, and refrigerate for 1 hour.
• Preheat the oven to 350°F.
• Remove the chicken cubes from the marinade. Thread the meat, fruit, and vegetables on the skewers, placing one chicken cube between each vegetable or fruit piece. Discard the marinade.
• Place the skewers on a rimmed baking sheet and bake for 12 minutes on each side.
• Preheat the broiler.
• Broil for 3 minutes on each side until cooked through and vegetables are slightly brown.
• Alternatively, you can grill the skewers 5 to 10 minutes on each side, until cooked through.

GRILLED CHICKEN AND VEGETABLE SKEWERS

Steps:

• Soak ten 12-inch wooden skewers in water 30 minutes; drain. Preheat grill over medium-high heat. Meanwhile, toss chicken with 1 tablespoon oil; season with salt and pepper. Toss vegetables with remaining 2 tablespoons oil; season with salt and pepper. Divide chicken among 4 skewers. Skewer vegetables separately, using 2 skewers for each vegetable.
• Place onion skewers on grill; cook 5 minutes. Add chicken and zucchini skewers; cook, turning occasionally, 5 minutes. Add mushroom skewers; cook until chicken and vegetables are cooked through and charred in places, about 10 minutes. Dress with lemon zest and juice, oil, and parsley. Skewers can be assembled and refrigerated up to 3 hours ahead; let sit at room temperature 30 minutes before grilling.

GRILLED ORANGE CHICKEN THIGHS

Steps:

• In a small saucepan, combine juice, sugars and salt; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or until mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange zest., Sprinkle chicken with lemon pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce.

GRILLED CHICKEN & PINEAPPLE SKEWERS

Steps:

• Cut your chicken in to 2 inch chunks & put to the side.
• Slice your cored fresh pineapple into 2 inch slices& put to the side.
• Wipe off the mushrooms to clean them, (recommend not to wash them in water.).
• In a large bowl, place all of the ingredients including the marinade, and mix together.
• Cover the bowl with plastic wrap and place in refrigerator for about 45 minutes.
• Run bamboo skewers through water just a little bit to get them wet so they do not burn.
• Place the chicken, pineapple, and mushrooms on the skewers in any order you want.
• You will grill them at about 400 or so degrees (constantly turning over), when the chicken reaches 170 degrees inside, they are done!
• Serves well next to a good macaroni salad!

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.