CHARLIE TROTTER'S CILANTRO AND ORANGE CHICKEN KABOBS
Make and share this Charlie Trotter's Cilantro and Orange Chicken Kabobs recipe from Food.com.
Provided by katie in the UP
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss all the ingredients together (except the whole orange). Marinate for 30 minute.
- Alternate the chicken and poblano chile pieces on wooden skewers ( if wooden -- soak in water for 30 minutes) season with salt and freshly ground pepper. Place the skewers on a preheated grill over moderate flame and cook for 3 minutes on each side or until the chicken is cooked.
- Season once more with salt and pepper and squeeze a fresh orange over the cooked chicken kabobs.
CHICKEN KABOBS WITH ORANGE MARINADE
These are delicious served with rice or couscous. Cook on the bbq or use your broiler. The curry powder amount can be increased if you wish. Prep time includes maximum marinating time.
Provided by Lennie
Categories Chicken Breast
Time 12h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into one inch cubes; set aside.
- Combine remaining ingredients in a glass bowl and whisk together well; add chicken cubes and stir to coat chicken with mixture.
- Cover and marinate in fridge for up to 12 hours (can also be marinated at room temperature for 15 to 20 minutes).
- Thread chicken cubes loosely onto metal skewers (bamboo skewers can be used, but presoak in cold water for 30 minutes so they don't burn).
- Broil (or do on bbq), turning so all sides brown, for approximately 10 minutes total-- the chicken should not be pink inside.
Nutrition Facts : Calories 168.2, Fat 2, SaturatedFat 0.7, Cholesterol 70.3, Sodium 100, Carbohydrate 6.6, Fiber 0.4, Sugar 5.5, Protein 29.3
ORANGE CHICKEN KEBABS WITH FRIED STICKY RICE BALLS RECIPE BY TASTY
Orange chicken is always great, but it's even better paired with sticky rice balls and fried to golden brown perfection. These skewers are great for dinner, or to pass around as a party snack. The marinade works double duty here - use half to flavor the chicken and reduce the other half to make a sticky glaze to brush over the finished kebabs.
Provided by Tresha Lindo
Categories Appetizers
Time 1h30m
Yield 10 kebabs
Number Of Ingredients 21
Steps:
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
- While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
- Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
- Line a baking sheet with parchment paper.
- Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
- Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
- Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
- Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
- In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
- Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
- Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
- Fry the skewers in the hot oil, a few at a time, for 4-5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
- Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
- Enjoy!
CITRUS CHICKEN KABOBS
"I've been experimenting with lighter evening meals so we don't eat heavy right before bedtime," shares Suzi Sisson of San Diego, California. "My family loves how fresh and light these appealing glazed kabobs taste."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain. , Cut each orange into eight wedges. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and oranges. In a small bowl, combine the glaze ingredients., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4-6 in. from the heat for 10-14 minutes or until chicken is no longer pink, turning and basting frequently with glaze.
Nutrition Facts : Calories 278 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 568mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 8g fiber), Protein 28g protein. Diabetic Exchanges
CILANTRO & ORANGE CHICKEN KABOBS
Make and share this Cilantro & Orange Chicken Kabobs recipe from Food.com.
Provided by Sassy in da South
Categories Chicken Breast
Time 55m
Yield 8 skewers, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toss all the ingredients together (except for the whole orange) and marinate for 30 minutes.
- Alternate the chicken and the chile pepper pieces on the wooden skewers and season with freshly ground pepper and salt.
- Place the skewers on a preheated grill over a moderate flame and cook for 3 minutes on each side until the chicken is cooked.
- Season once more with salt and pepper and squeeze the fresh orange over the cooked kabobs.
Nutrition Facts : Calories 328.8, Fat 24.9, SaturatedFat 4.4, Cholesterol 46.4, Sodium 48.4, Carbohydrate 10.8, Fiber 1.5, Sugar 7.8, Protein 16.2
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- Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.
- In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
- Pour over the chicken and stir to coat (or seal the bag, removing as much air as possible, and “squish” to coat). Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the chicken sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.
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- Make the orange chicken marinade by mixing together pulp free orange juice concentrate, soy sauce and olive oil. Add the chicken pieces and marinate for 20 minutes.
- Dip a paper towel in olive oil and use tongs to lightly brush the oil over the grill grates. Grill the orange chicken kabobs over medium heat, for 6-8 minutes, turning every couple of minutes, until the chicken is fully cooked.
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- Combine all ingredients for the sauce in a mixing bowl. Mix well. Take out about 3/4 cup of the mixed sauce and set aside for later.
- Chicken thighs in the package usually look like the are rolled, lay out the rolled piece of thigh meat on the cutting board and cut it in three equal pieces. (It's easier to cut and skewer the thigh meat when they are rolled.) You can cut off some of the fat first if you wish.
- Add all cut thigh meat to the prepared sauce in the bowl. Mix well and let it marinade while you prepare the coals (15-20 minutes).
- Roll up each long thigh meat strip and skewer it onto skewers. (If using wooden skewers, remember to soak them in water for 30 minutes first.) You should be able to fit 5-6 pieces of meat per skewer.
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- Cut each chicken breast half lengthwise into four or five strips. Sprinkle chicken with salt and pepper. Set aside. Finely shred enough peel from the lemons to make 1 tablespoon. Squeeze enough juice from the lemons to make 1/4 cup.
- In a medium nonmetallic bowl, combine orange marmalade, broth, lemon peel, and lemon juice. Add chicken; toss gently to coat. Cover and marinate in the refrigerator for 1 to 4 hours, stirring occasionally.
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