Orange Glazed Chicken Kabobs

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Honestly, this may be one of my favorite recipes of all time. Which is weird because of two things:

  1. I usually hate chicken
  2. 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!

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Orange Glazed Chicken Kabobs

  • Yield: 3-4 1x
Scale

Ingredients

For the orange glaze

  • 2 cups orange juice
  • 1/2 cup coconut aminos
  • 1 heaping tablespoon honey
  • 1/4 teaspoon fish sauce
  • zest of 1/2 an orange (about 1/2 tablespoon of zest)

For the kabobs

  • 1 1/2 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
  • 1/4 cup sliced almonds
  • 2 tablespoons sesame seeds

Instructions

  1. 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 1/3 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with toasted almonds and sesame seeds and sliced green onions.

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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21 thoughts on “Orange Glazed Chicken Kabobs”

  1. This looks amazing!! Before I went paleo I had some serious digestive issues and just wouldn’t eat meat because I couldn’t digest it. The only way my mom could get me to eat chicken when I was a kid was if it were on a kabob 😛 so they have a special place in my heart haha. Plus that grill looks awesome!

  2. This sounds awesome! But I am new to your blog and I recently purchased your new cookbook, but am wondering where do I find coconut aminos?Better yet, since I am also new to Paleo, what do they do for me?

    1. You can find them at Whole Foods or Amazon (possibly your local health food store like Mother’s in SoCal). Coconut Aminos is a replacement for soy sauce.

    2. Valarie- the best price I have found is vitacost.com
      I stock up on coconut aminos, coconut milk, almond butter and coconut oil when I make an order!

  3. I just bought your new book. This is a big deal because I promised myself no more cookbooks. (I have enough to fill a small book store.) But I thumbed through yours at B&N and could not resist. It looked wonderful. An added bonus I loved reading the book. I ate much like you did as a child and found my way to healthy food for health reasons. I appreciate the history and tips you shared. I once decided I would be vegan. Then stressed my self out so much trying to find something to eat. The vegan thing did not last and I am glad but I learned like you, to make small changes and work towards my goal.
    So far I have made your brussel sprouts recipe and it was great! Next up is the pumpkin bread.
    Thanks for sharing your stories and recipes!

  4. These are pretty fail-safe. I made a bunch of mistakes (over cooked the glaze, didn’t have enough oranges, didn’t have onion powder, started to rain just as I went outside to turn on the grill (I broiled them)), but they still turned out amazing. I can’t wait for leftovers tomorrow and a second chance at this recipe. This recipe is definitely worth trying out.

  5. Hi – Looks yummy! How can we adapt this recipe if we don’t have a grill or grill pan? Maybe stir fry with the glaze at the end??

        1. Camille, I broiled them in the oven (top rack) for about 4 minutes each side (the same as the recipe calls for on the grill). They turned out great.

  6. This was amazing, my husband and I loved the glaze! One question though…We just bought a Traeger today and cooked these kabobs on it. We used the 350 degree setting and cooked them about an hour(!) and they were not cooked all the way though 🙁 What do you recommend for the Traeger? 450 for 20 mins? We’re ready to return the grill if it’s going to take that long too eat, lol. Thanks!

    1. sorry for the late response, this comment got hidden somehow! i put my traeger on high, 450. remember that Traeger grill cook a little differently than normal fire grills so they will smoke the meat while it cooks which makes it take a little longer. but the meat will be super tender and keep it’s moisture! don’t return it, it’s such an amazing grill, it just definitely takes longer than normal ones

  7. This recipe looks AMAZING! Do you think these kebobs would be okay to cook in the oven instead of grilling them? If so, at what temp and for how long would you recommend?
    Thanks!

  8. Thanks for another yummy dinner recipe. I served the kabobs alongside a salad with a sesame dressing and it was light yet full of flavor.

  9. YUM!! I was in a pinch for a quick dinner so I made this as a stir fry using all the same ingredients and adding the glaze as a sauce before serving. It was delicious, fast and easy. From start to finish it took 30 minutes. My whole family loved it. I can’t wait to try it on the grill. Definitely adding this recipe to the ‘keep’ pile. Thanks, Juli!!!

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