Grilled Orange Chicken Skewers W/Cranberry Plum Sauce |
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Prep Time: 8100 Minutes Cook Time: 5 Minutes |
Ready In: 8105 Minutes Servings: 6 |
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From Ingredients:
6 chicken thighs, skinned and boned |
bamboo skewer, soaked in water for 30 min |
1 red bell pepper, cubed |
1 green bell pepper, cubed |
1/2 cup fresh squeezed orange juice |
1/2 teaspoon oregano |
1 teaspoon dijon mustard |
2 tablespoons olive oil |
salt |
fresh ground pepper |
1 navel orange, cut into half slices |
1 cup jellied cranberry sauce |
1 tablespoon rice vinegar |
1/4 cup plum preserves |
1 teaspoon horseradish |
1/8 teaspoon ground cinnamon |
1/8 teaspoon salt |
Directions:
1. Cut each chicken thigh into 12 small pieces. On a bamboo skewer, place 3 pieces of chicken alternately with 1 piece green bell pepper and 1 piece red bell pepper. Set aside.
2. In large shallow baking dish, combine all remaining ingredients except the orange to make marinade. Dip chicken skewers in mixture to coat; arrange skewers in baking dish, cover and marinate for at least 2 hours or overnight.
3. At cooking time, prepare Cranberry Plum Sauce; keep warm until needed. Drain chicken. Place skewers over hot charcoals, grilling for 3 to 5 min.; turn once or until chicken is done, about 2 minute on each side. (Or, broil skewers for 4 min., turning skewers once to cook about 2 minute on each side.).
4. Arrange on serving platter around bowl of Cranberry Plum Sauce. Garnish with orange slices.
5. Cranberry Plum Sauce: In medium saucepan, mix all ingredients. Whisk mixture over medium heat until well-blended and hot. Pour into small serving bowl. Serve warm with chicken.
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