Orange Chicken Kabobs Recipe - Allrecipes.com
Orange Chicken Kabobs Recipe
  • READY IN hrs

Orange Chicken Kabobs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    2 hrs 30 mins

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.
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Footnotes

  • Cook's Note:
  • If you love basil like I do, you can add more basil to the marinade!
  • The kabobs can also be broiled in the oven.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
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Reviews More Reviews

Jun 08, 2015

Very nice tasting marinade. I had to sub fresh squeezed OJ for the orange marmalade as I never keep anything that sweet in the house plus most have HFCS, was thinking of adding some natural honey, but decided to skip that and as I never salt anything (I let others decide on their salt level) left both salts out as well (recipe already has garlic.) Everything else the same. I think this would be good to use as a salad dressing too. I marinated separately as suggested (veggies apart from chicken) for about two hours. Will definitely make again!

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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