Orange Chicken Kabobs With Honey-Mustard Dipper
- Ready In:
- 38mins
- Ingredients:
- 11
- Yields:
-
4-8 depending on appetite
ingredients
- 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
directions
- 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.
- 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.").
- 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.).
- Serve chicken with dipping sauce.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.