Prep 15 mins
Cook 12 mins
This is a healthy and delicious recipe for the bbq. Took in the Coup de Pouce (magazine in Quebec)
- 1 cup orange juice concentrate or 1 cup fresh orange juice
- 1⁄4 cup cider vinegar
- 1⁄4 cup soy sauce
- 2 tablespoons sesame oil (optional)
- 4 minced garlic cloves
- 1 tablespoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon hot sauce (Tabasco)
- 2 tablespoons honey
- 1 lb boneless chicken breast, skin and grease removed, cut into 1-inch cube
- In a big bowl, mix together orange juice, cider vinegar, soy sauce, sesame oil, garlic, ginger, salt and hot sauce. Pour 1/4 cup of the marinade in a bowl, add honey and mix well. Set aside.
- Add the chicken cubes to the marinade without honey and toss to coat. Cover the bowl with saran-wrap and let marinate in the fridge for 4 hours (you can prepare the chicken until this step and cover it. It will be good until the next day).
- Preheat the bbq to medium-high heat. On skewers or on soaked wooden skewers, thread chicken equally onto each skewer. Ligthly oil the grill and put the chicken skewers and baste with the marinade. Close the cover and cook for 10 minutes (turn the skewers 2 times during cooking time). Baste the skewers with a little bit of the honey marinade you set aside and cook 1 minute more. Turn the skewers, baste with the remaining honey marinade and cook 1 minute more or until the chicken is not pink inside.
This was enjoyed by DH and myself. There is a slight orange taste but it certainly isn't dominate. I used fresh ginger and omitted the salt because soy sauce is already on the salty side. I used Pheasant instead of chicken. Added veggies to the skewers and served it over rice. Thanks for posting. :)
This has a nice orange flavor! I marinated for about 5 1/2 hours and due to weather constraints, I sauteed the chicken. I like the honey added to the reserved marinade; gives the chicken a sweetness and the honey makes a nice thicker glaze. Made for AUS/NZ Make My Recipe.
This was quite delish! I doubled the recipe for 4 boneless breast halves and 3 chicken thighs. The thighs were especially yummy! The only change was using fresh ginger instead of the powdered. I grilled these using charcoal, first directly over the heat then moving the pieces to the side. I started the thighs first, cooking for about 15 minutes before adding the breasts, I think the thighs took about 40 minutes and the breasts about 20. I skipped the grilled veggies as I made grilled garlic bread and wanted my veggies a bit different but I'm sure they would be delicious too. I had intended to take a photo but when I realized I had forgotten too, my DS's girlfriend said I should just take one of our empty plates! Thanks Boomette for another great recipe. Made for Everyday's a Holiday Tag.