Thursday, August 25, 2016

orange chicken kabobs


  • Servings: 4
  • 1/4 cup orange marmalade
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh basil
  • 1 large garlic clove, minced
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon kosher salt
  • 1 (6 ounce) package fresh mushrooms, or to taste
  • 1 bell pepper, chopped, or to taste
  • 1/2 red onion, chopped, or to taste
  • 2 skinless, boneless chicken breast halves, cubed
  • 1 cup chopped fresh pineapple, or to taste
  • skewers


    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins

  • whisk orange marmalade, balsamic vinegar, red , 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.
  • 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.
  • remove vegetables and chicken from bag and discard marinade. thread vegetables, chicken, and pineapple skewers.
  • preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • cook kabobs on the preheated grill until chicken is no longer pink in the center, 5 to 10 minutes per side.

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