Mandy over at The Complete Cookbook inspired this recipe. Her recipe uses broccoli, which we used up the night before, and mustard. And it sounds just great. We always keep our vegetables and meat on separate skewers since it takes the meat longer to cook. This is a tasty, fast weeknight meal and would pair well with brown rice and a salad. Thanks for the idea Mandy!
Orange chicken skewers
- 2 large chicken breasts, skinned and cut into 1-inch cubes
- assorted vegetables, we used 1 green pepper, cut in chunks, 1/2 and onion, and about 6-8 whole mushrooms
- 2 oranges, quartered, peel on
- 1/2 cup soy sauce
- 1/2 tsp fish sauce
- juice from one lime
- 2 jalapeno, chopped fine
- 6-7 tbsp marmalade
Mix soy sauce, fish sauce, lime juice, jalapeno and marmalade in a large bowl. Add chicken and marinate for at least an hour and up to four stirring occasionally. Start a fire in the grill. Place meat onto one set of skewers and vegetables on another. Brush with remaining marinade. Grill meat, vegetables and orange quarters until done. Remove meat and vegetables from skewers and mix together in a large bowl. Cut rind from oranges and chop flesh up. Add to meat mixture and serve over brown rice.