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Grilled Orange Chicken Skewers with
Cranberry Plum Sauce

Grilled Orange Chicken Skewers with Cranberry Plum SauceGrilling doesn't necessarily end when the leaves on trees begin to turn the colors of autumn. These orange-flavored chicken kabobs served with cranberry plum sauce are ideal fare to serve during both the fall and winter seasons.

Recipe Ingredients:

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:
1 cup jellied cranberry sauce
1 tablespoon rice vinegar
1/4 cup plum preserves
1 teaspoon prepared horseradish
1/8 teaspoon ground cinnamon
1/8 teaspoon salt

Cooking Directions:

  1. Cut each chicken thigh into 12 small pieces.
  2. On a bamboo skewer, lace 3 pieces of chicken alternately with 1 piece green bell pepper and 1 piece red bell pepper. Set aside.
  3. 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.
  4. At cooking time, prepare Cranberry Plum Sauce; keep warm until needed.
  5. For Cranberry Plum Sauce: 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.
  6. 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.)
  7. Arrange on serving platter around bowl of Cranberry Plum Sauce. Garnish with orange slices.

Makes 6 servings or 24 appetizer servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.