Orange Chicken Kabobs With Honey-Mustard Dipper |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 12 |
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I made this the other night and we really enjoyed it. The dipping sauce was delicious, but since I didn't have any sesame seeds I just left them out, although they would have added another layer of flavor and more texture to the sauce. (The time below doesn't include the 30 minutes required for the bamboo skewers to soak or the marinating time of 1-4 hours.) Ingredients:
1/3 cup orange marmalade |
1/4 cup chicken broth |
1 1/4 teaspoons finely shredded lemon peel |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 -2 1/2 lbs boneless skinless chicken thighs |
1/4 cup honey |
1/4 cup coarse-grain dijon-style mustard |
3 tablespoons mayonnaise |
1 tablespoon sesame seeds, toasted |
Directions:
1. In a large glass bowl combine the orange marmalade, broth, lemon peel, lemon juice, salt and pepper. Trim fat from chicken thighs. Cut thighs into 1 1/2-inch pieces. Add chicken to marmalade mixture; toss gently to coat. Cover and marinate in the refrigerator for 1-4 hours, stirring occasionally.
2. For dipping sauce, in a small bowl combine honey, mustard, mayonnaise and sesame seeds. Cover and chill until ready to serve. (I took the dipping sauce out of the refrigerator just before I removed the chicken from the marinade, so it would take the chill off. ).
3. Drain chicken, discarding marinade. Thread chicken pieces on eight 10-inch or 12-inch skewers, leaving a 1/4-inch space between pieces. For a charcoal grill, place chicken skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 8-10 minutes or until chicken is 165°F, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken skewers on greased grill rack over heat. Cover and grill as above.).
4. Serve chicken with dipping sauce.
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