Ingredients
Equipment
Method
- Start by grabbing a medium mixing bowl or a large measuring cup. This is where the magic begins! Whisk together the orange juice, soy sauce, and honey until well combined. You'll notice the lovely aroma as the ingredients blend together.
- Next, take your pieces of boneless, skinless chicken breasts and place them in a ziptop bag. Pour the marinade over the chicken, then seal the bag tightly, ensuring you remove as much air as possible. This step is crucial for allowing the flavors to penetrate deeply into the meat.
- Once sealed, turn and gently squish the bag to coat the chicken evenly with the marinade. It’s a fun step that also helps in flavor absorption! Set the bag in a shallow baking dish to catch any possible leaks, and let it marinate at room temperature for at least 30 minutes. If you have more time, placing it in the refrigerator to marinate longer or overnight can elevate the flavor even more.
- If you're planning to use wooden skewers, don’t forget to soak them in water for at least 1 hour before grilling. This will prevent them from burning and ensure that your skewers hold the delicious ingredients together during cooking.
- Meanwhile, preheat your outdoor grill to medium high, around 425 degrees F. If using an indoor grill pan, set it to medium high heat. This will help achieve those beautiful grill marks and adequate cooking.
- While the grill heats up, slice one of the oranges into thin, 1/4-inch-thick rounds, then cut those rounds in half. These will be threaded onto the skewers, adding a burst of flavor.
- Now, cut the red onion and bell pepper into 3/4-inch-thick chunks. These veggies add vibrant color and texture to your dish.
- Take the second orange and slice it in half, setting the halves aside for later. They will be grilled to enhance their sweetness.
- It’s time to assemble your skewers! Thread the marinated chicken pieces, onion, bell pepper, and the prepared orange slices onto the skewers, alternating each ingredient. When adding the orange slices, fold them in half to thread the skewer through both layers for stability.
- Generously oil the grill grates to prevent sticking, then carefully place the skewers on the grill. Cover and cook until the chicken is fully cooked and no longer pink in the center, approximately 6 to 8 minutes. Remember to turn the skewers once or twice during cooking for even results.
- Once cooked, remove the skewers from the grill and transfer them to a plate. Season with kosher salt and black pepper to taste, and cover to keep warm.
- Take the cut sides of the reserved orange halves and place them on the grill grates. Cook for 2 to 4 minutes until nicely charred. It’s important not to move them during the first 2 minutes to avoid tearing the flesh.
- After grilling, let the charred oranges cool slightly. Squeeze the juice over the chicken skewers for an added flavor boost. Finally, sprinkle with some chopped fresh cilantro, and your dish is ready to serve warm!
Notes
Here are some tips to enhance your cooking experience:
- Storage: Store leftover marinated chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the marinated chicken for later use. Just marinate, then freeze in a zip-top bag.
- Pairing: Serve with steamed rice or a refreshing salad to balance the flavors.
- Meal Prep: Make a large batch of the marinade to use throughout the week with different proteins!