Orange Chicken Skewers Food

ORANGE CHICKEN MARINADE

Steps:

• 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.

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 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.

CHICKEN WING SKEWERS

Steps:

• Preheat your grill (propane, charcoal or wood fired) to medium-high heat.
• Remove the wing tips from the chicken wings and save for another use, or freeze to make a stock. Cut the wings in half at the joint to separate the drums and the flats.
• Mix the vegetable oil, orange zest, fennel seeds, salt and pepper in a small bowl. Toss the drums and flats in this mixture to coat well.
• Separate the drums and flats to skewer. First skewer the flats using 2 metal skewers, one on each end of the flat placed lengthwise. You should be able to fit 6 flats per pair of skewers. Now, skewer the drums only with 2 skewers, one on each side of each drum. For even cooking, alternate the placement of the meatier end as you add on each piece. You should be able to fit 6 drums per pair of skewers. After the skewering assembly, you will have a total of 2 lines of flats and 2 lines of drums ready for grilling.
• Transfer the wings onto the grill over direct heat and grill for 6 minutes per side on medium-high heat. Remember the metal skewers will be hot; use sturdy tea towels or long tongs to help with flipping.
• Turn the heat down to medium. At this point (the wings will be about three-quarters done), brush the top side of the wings with the Honey Glaze. Grill for 8 to 10 minutes, then flip onto the other side and glaze again. Grill for another 8 to 10 minutes. Remove from the heat and let rest for 5 minutes; the glaze will still be very hot. Serve warm.
• Put the orange juice, honey and 1/2 cup water in a small pan on medium heat. Cook, stirring occasionally, until the liquid has reduced to maple syrup consistency, about 8 minutes (the glaze will thicken very slightly as it cools down). Season with salt and set aside.

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.