Grilled Orange
Chicken Skewers with Cranberry Plum Sauce
6 chicken thighs, skinned
and boned
24 bamboo skewers, soaked in water for 30 minutes
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
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 naval orange, cut into half slices
Cranberry Plum Sauce (recipe
follows)
Cut each chicken thigh
into 12 small pieces.
On a bamboo skewer, lace
3 pieces of chicken alternately with 1 piece green bell pepper
and 1 piece red bell pepper. Set aside.
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.
At cooking time, prepare
Cranberry Plum Sauce; keep warm until needed.
Drain chicken. Place skewers
over hot charcoals, grilling for 3 to 5 minutes; turn once or
until chicken is done, about 2 minutes on each side. (Or, broil
skewers for 4 minutes, turning skewers once to cook about 2 minutes
on each side.)
Arrange on serving platter
around bowl of Cranberry Plum Sauce. Garnish with orange slices.
Makes 6 servings or 24
appetizer servings.
Cranberry Plum Sauce:
1 cup jellied cranberry
sauce
1 tablespoon rice vinegar
1/4 cup plum preserves
1 teaspoon prepared horseradish
1/8 teaspoon cinnamon
1/8 teaspoon salt
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.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
