Orange Chicken Kabobs recipe

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Ingredients

¼ cup orange marmalade
2 tablespoons balsamic vinegar
2 tablespoons red wine
1 tablespoon olive oil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 large garlic clove, minced
¼ teaspoon dried sage
⅛ teaspoon garlic salt
⅛ teaspoon kosher salt
1 (6 ounce) package fresh mushrooms, or to taste
1 bell pepper, chopped, or to taste
½ red onion, chopped, or to taste
2 skinless, boneless chicken breast halves, cubed
1 cup chopped fresh pineapple, or to taste
skewers

Nutrition Info

196.8 calories
carbohydrate: 24.6 g
cholesterol: 32.3 mg
fat: 5 g
fiber: 2 g
protein: 14 g
saturatedFat: 0.9 g
servingSize: -
sodium: 162.5 mg
sugar: 19.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk orange marmalade, balsamic vinegar, red wine, olive oil, chives, basil, garlic, sage, garlic salt, and kosher salt together in a bowl until marinade is smooth. Pour about 1/4 of the marinade into a resealable plastic bag, add mushrooms, bell pepper, and red onion. Squeeze air out of bag and seal.

  2. Pour the remaining marinade into a separate resealable bag, add chicken. Squeeze air out of bag and seal. Marinate vegetables and chicken in the refrigerator, 2 to 8 hours.

  3. Remove vegetables and chicken from bag and discard marinade. Thread vegetables, chicken, and pineapple onto skewers.

  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  5. Cook kabobs on the preheated grill until chicken is no longer pink in the center, 5 to 10 minutes per side.

Recipe Yield

4 servings

Recipe Note

Put your marinade and cubed chicken together and marinate at least 2 hours. I also cut my veggies and put them in another bag with a little of the same marinade. I do this in the morning and then all I have to do at dinner time is assemble my kabobs and grill them! I serve with a rice pilaf of brown rice and wild rice.

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