Orange Teriyaki Chicken Kabobs

Was good! & Easy

From Barbara Bakes

Ingredients

6 bamboo or metal skewers
3 boneless, skinless chicken breasts, cubed
Orange Teriyaki Glaze (recipe below)

Orange Teriyaki Glaze

2 tablespoons extra-virgin olive oil
1 tablespoon ginger, finely grated
1 tablespoon orange zest
1 clove garlic, finely grated or pressed
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons orange marmalade
1 tablespoon freshly squeezed orange juice
1 tablespoon honey
Dash of red pepper

Directions

Orange Teriyaki Chicken Kabobs

If using bamboo skewers, soak in water 30 minutes.
Prepare Orange Teriyaki Glaze and set aside.
Thread chicken onto skewers.
Preheat grill to high heat and grease grates with oil.
Grill kabobs 2 – 3 minutes on all four sides. When the chicken is nearly done, reduce the heat of the grill and slather on the glaze. You want to be careful to let the glaze caramelize onto the chicken but not let it burn – rotate frequently and slather on more glaze after turning.
Total cooking time should be about 15 minutes. You can slide the chicken cubes apart and check to see if it is done, or cook to 170º.

Orange Teriyaki Glaze

Heat oil in a small saucepan over medium heat. Add ginger, orange zest, and garlic and cook stirring occasionally, about two minutes. Add vinegar, soy sauce, sugar, marmalade, orange juice, honey and red pepper. Cook stirring occasionally until slightly thickened, 3 to 5 minutes.After it had cooked, I pureed it in the saucepan with my immersion blender so there wouldn’t be any large pieces of marmalade. You could also puree it in a blender or food processor.