Grilled Orange Chicken Skewers with Cranberry Plum Sauce
Courtesy of www.eatchicken.com 6 Servings • 15 Min. Prep Time • 5 Min. Cook Time • 2 Hrs. Marinate Time| Ingredients |
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| 6 chicken thighs, skinned and boned |
| 24 bamboo skewers, soaked in water for 30 min. |
| 1 red bell pepper, cubed |
| 1 green bell pepper, cubed |
| 1/2 c. fresh-squeezed orange juice |
| 1/2 tsp. oregano |
| 1 tsp. Dijon mustard |
| 2 Tbsp. olive oil |
| 1/8 tsp. salt |
| 1/8 tsp. freshly ground pepper |
| 1 navel orange, cut into half slices |
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| Cranberry Plum Sauce: |
| 1 c. jellied cranberry sauce |
| 1 Tbsp. rice vinegar |
| 1/4 c. plum preserves |
| 1 tsp. horseradish |
| 1/8 tsp. ground cinnamon |
| 1/8 tsp. salt |
Directions:
1. 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.
2. 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 hrs. or overnight.
3. At cooking time, prepare Cranberry Plum Sauce (recipe follows); keep warm until needed. Drain chicken. Place skewers over hot charcoals, grilling for 3 to 5 min.; turn once or until chicken is done, about 2 min. on each side. (Or, broil skewers for 4 min., turning skewers once to cook about 2 min. on each side.)
4. Arrange on serving platter around bowl of Cranberry Plum Sauce. Garnish with orange slices. Makes 24 appetizers. Serves 6 to 8.
Cranberry Plum Sauce:
1. 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.
* For more chicken recipes visit www.eatchicken.com
