Tuesday, May 14, 2013

Orange Teriyaki Chicken Kabobs

It's time for another Eating the Alphabet challenge.  Brenda from Meal Planning Magic, issues the letters for the challenge and then you select something that corresponds with the letter to make.  This month was 'G' or 'H'.  I decided to use ginger because it is something that I rarely use.

A few months ago, I had Barbara Bakes for the Secret Recipe challenge.  I found these chicken kabobs while browsing through her blog and decided they'd make a great weeknight dish since the marinade comes together quickly and the chicken is grilled.  Something we're all looking for in summer meals: easy.

Head on over to Brenda's blog to get more information about the challenge and sign yourself up to participate!

Orange Teriyaki Chicken Kabobs
barely adapted from Barbara Bakes
Orange Teriyaki Glaze
2 tablespoons extra-virgin olive oil
2 tablespoons ginger, finely grated
1 tablespoon orange zest
1 clove garlic, finely grated or pressed
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons orange marmalade
1 tablespoon freshly squeezed orange juice
1 tablespoon honey
6 bamboo or metal skewers
3 boneless, skinless chicken breasts, cubed
Orange Teriyaki Glaze
1) If using bamboo skewers, soak in water 30 minutes.
2) Prepare Orange Teriyaki Glaze- Heat oil in a small saucepan over medium heat. Add ginger, orange zest, and garlic and cook stirring occasionally, about two minutes. Add vinegar, soy sauce, sugar, marmalade, orange juice, honey and red pepper. Cook stirring occasionally until slightly thickened, 3 to 5 minutes. and set aside.
2) Thread chicken onto skewers. Preheat grill to high heat and grease grates with oil.
3) Grill kabobs 2 - 3 minutes on all four sides. When the chicken is nearly done, reduce the heat of the grill and slather on the glaze. You want to be careful to let the glaze caramelize onto the chicken but not let it burn - rotate frequently and slather on more glaze after turning. Total cooking time should be about 15 minutes. You can slide the chicken cubes apart and check to see if it is done, or cook to 170º.

Even though the picture is horrible, this was a great dish.  While this chicken was fantastic, the ginger wasn't really prominent.  I changed the recipe to have double the amount of ginger. I loved the amount of orange in the glaze though, it definitely came through.  This was an easy dish and I served it with cilantro lime rice for a delicious dinner. 


1 comment:

  1. Sound delicious~ I love ginger~ Lynn @ Turnips 2 Tangerines