Orange Chicken Kabobs

Orange Chicken Kabobs Put your marinade and cubed chicken together and marinate at least 2 hours. I also cut my veggies and put them in another bag with a little of the same marinade. I do this in the morning and then all I have to do at dinner time is assemble my kabobs and grill them! I serve with a rice pilaf of brown rice and wild rice.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 2 hrs

    SERVING : 4

    YIELD : 4 servings

  • 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.

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  • 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.

Per Serving: 197 calories; protein 14g; carbohydrates 24.6g; fat 5g; cholesterol 32.3mg; sodium 162.5mg. If you love basil like I do, you can add more basil to the marinade!