STICKY ORANGE CHICKEN KEBABS

Juicy, soft, flavorful chicken thigh kebabs made on a grill with a sweet and highly spiced orange sauce. those orange bird kebabs are grilled with and then slathered in a scrumptious orange sauce.

Chook thighs are constantly the best part of the bird (now not counting crispy pores and skin, of course.) i'm the primary one to “call dibs” on drumsticks at the vacation dinners and while viable, I pick dark bird meat for my recipes.

STICKY ORANGE CHICKEN KEBABS

These chook kebabs are not any exception to every other delicious meats I’ve grilled, I’d even say that they are more tasty. they are cooked in a scrumptious orange sauce after which, cooked chook meat is slathered with the sticky orange sauce some extra.

Sticky orange sauce is made a touch spicy here and as continually, you may alter the spice degree on your very own choice. i like the combination of sweet and highly spiced flavors with a savory chook. It provides a pleasant taste balance in your taste buds.

STICKY ORANGE CHICKEN KEBABS

INGREDIENTS:

  • 2 lbs boneless skinless, chicken thigh meat
  • Orange Sauce:
  • Zest from 1 large naval orange
  • Juice from 3 large naval oranges
  • 6 garlic cloves
  • 1 tsp fresh grated ginger
  • 1/2 tsp chili powder more if you want spicier
  • 1/4 cup soy sauce
  • 2 Tbsp sherry vinegar or wine vinegar
  • 5 Tbsp brown sugar packed
  • 2 Tbsp corn starch

INSTRUCTIONS:

  1. Combine all ingredients for the sauce in a mixing bowl. Mix well. Take out about 3/4 cup of the mixed sauce and set aside for later.
  2. Chicken thighs in the package usually look like the are rolled, lay out the rolled piece of thigh meat on the cutting board and cut it in three equal pieces. (It's easier to cut and skewer the thigh meat when they are rolled.) You can cut off some of the fat first if you wish.
  3. Add all cut thigh meat to the prepared sauce in the bowl. Mix well and let it marinade while you prepare the coals (15-20 minutes).
  4. Roll up each long thigh meat strip and skewer it onto skewers. (If using wooden skewers, remember to soak them in water for 30 minutes first.) You should be able to fit 5-6 pieces of meat per skewer.
  5. Cook chicken kebabs on the grill, flipping them half way through, until the meat is done.
  6. For the coating sauce: use the sauce that you've set aside. Mix it well and bring to simmer either on the grill or on the stove. If using the grill to heat the sauce, make sure to use a small, thin, metal pot. Cook the sauce, stirring often until it is thickened. Take off heat once thickened.
  7. Generously brush cooked chicken kebabs with cooked orange sauce.

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