Honestly, this may be one of my favorite recipes of all time. Which is weird because of two things:
- I usually hate chicken
- I kind of hate grilling
I know, I know. You’re shaking your head saying “WTF Juli. Grilling + chicken is literally the easiest thing in the world and you’re the worst.” But I’m just a girl that usually stays within her comfort zone: the stove top.
But when I got my first Trager Grill, I knew I had to get to cooking on it ASAP. This grill is a thing of beauty but it isn’t just for looking at. So I partly read the manual then got to cooking right away! I will actually have 3 more grill recipes for you in the next 3 weeks because I grilled so much in one day! I plan on grilling pretty much all through winter now that I have my own Trager Grill! I’m gonna smoke so many butts.
Pig butts, that is.
But back to my point…I absolutely LOVE this recipe. It’s a must try and really isn’t that much work! I think it will be a weekly staple in my own house and that’s really saying something because I’m constantly making new stuff.
Anywho, I’m in Mexico doing the tan and drink thing for the next week. That’s how much I love you…I’m still sharing stuff with you while I’m gone! Be sure to check the blog tomorrow, I have a special deal for you ladies who love OR hate shopping!
- 2 cups orange juice
- ½ cup coconut aminos
- 1 heaping tablespoon honey
- ¼ teaspoon fish sauce
- zest of ½ an orange (about ½ tablespoon of zest)
- 1½ pound boneless, skinless chicken thighs, cut into 1 inch cubes
- 1 red bell pepper, cut into 1 inch squares
- 1 yellow bell pepper, cut into 1 inch squares
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- sliced green onions, to garnish
- ¼ cup sliced almonds
- 2 tablespoons sesame seeds
- Place a large saute pan over medium heat and add all ingredients for orange glaze. Whisk to combine. Let reduce for about 20-25 minutes. It will reduce by ⅓ and should coat the back of a spoon, that's how you know the sauce is ready. If it's still runny like water, let it cook longer. When the sauce is done cooking, remove from heat and set aside.
- While the sauce is cooking, this is a great time to toast the almonds and sesame seeds. Place both in a small sauté pan over medium heat and toss for about 10 minutes, until almonds are brown.
- Using metal skewers, make the kabobs: place a slice of red bell pepper, then a slice or yellow bell pepper, then 4-5 cubes of chicken and repeat with peppers and chicken until the skewers are filled. I was able to make 5 kabobs. Then sprinkle each kabob with salt, garlic powder and onion powder on all sides.
- Turn grill to a medium high heat and grease with a bit of ghee. Once grill is hot, place kabobs on grill and cook for 4-5 minutes on all 4 sides. Cook until no pink in the middle of the chicken remains OR until the chicken reaches an internal temperature of 165 degrees.
- As soon as you pull the kabobs off the grill, use a brush to brush glaze on all size of kabobs until completely coated. Leave extra sauce on the side for dipping.
- Garnish with toasted almonds and sesame seeds and sliced green onions.