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 caloriescarbohydrate: 24.6 gcholesterol: 32.3 mgfat: 5 gfiber: 2 gprotein: 14 gsaturatedFat: 0.9 gservingSize: -sodium: 162.5 mgsugar: 19.2 gtransFat: : -unsaturatedFat: : -
Directions Orange Chicken Kabobs
Directions
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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.
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 onto 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.