Charlie Trotters Cilantro And Orange Chicken Kabobs Recipes

CHARLIE TROTTER'S CILANTRO AND ORANGE CHICKEN KABOBS

Steps:

• Toss all the ingredients together (except the whole orange). Marinate for 30 minute.
• Alternate the chicken and poblano chile pieces on wooden skewers ( if wooden -- soak in water for 30 minutes) season with salt and freshly ground pepper. Place the skewers on a preheated grill over moderate flame and cook for 3 minutes on each side or until the chicken is cooked.
• Season once more with salt and pepper and squeeze a fresh orange over the cooked chicken kabobs.

ORANGE CHICKEN MARINADE

Steps:

• In a medium mixing bowl or large measuring cup, whisk together the orange juice, soy sauce, and honey.
• Place the chicken pieces in a ziptop bag, pour in the marinade, then tightly seal the bag, removing as much air as possible. Turn and lightly squish the bag to coat the chicken. Set the bag in a shallow baking dish (to protect from leaks), then let marinate at room temperature for at least 30 minutes or place in the refrigerator to refrigerate longer or overnight. If using wooden skewers, soak the skewers in water for at least 1 hour prior to grilling.
• Preheat an outdoor grill to medium high, about 425 degrees F, or an indoor grill pan to medium high. Slice one of the oranges into thin, 1/4-inch-thick rounds, then cut the rounds in half. Cut the onion and bell pepper into 3/4-inch-thick chunks. Slice the second orange in half and set the two halves aside.
• Thread the chicken pieces, onion, bell pepper, and orange slices onto skewers, alternating each ingredient. When adding the orange slices, fold each slice in half and thread the skewer through both layers.
• Generously oil the grill, then place the skewers on the grill. Cover and let cook until the chicken is fully cooked and no longer pink in the center, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly. Remove to a plate, season with kosher salt and black pepper, and cover to keep warm.
• Place the cut sides of the remaining orange halves on the grates and cook for 2 to 4 minutes, until nicely charred. Do not move them during the first 2 minutes to ensure the flesh does not tear. Let cool slightly, then squeeze over the chicken skewers. Sprinkle the skewers with fresh cilantro and serve warm.

CILANTRO AND ORANGE CHICKEN KABOBS

Steps:

• Toss all the ingredients together (except for the whole orange) and marinate for 30 minutes.
• Alternate the chicken and poblano chile pieces on the wooden skewers and season with salt and freshly ground black pepper.
• Place the skewers on a pre-heated grill over a moderate flame and cook for 3 minutes on each side or until the chicken is cooked.
• Season once more with salt and pepper and squeeze a fresh orange over the cooked chicken kabobs.

CHICKEN KABOBS

Steps:

• Slice limes in half, squeeze lime juice into food processor or Magic Bullet bowl.
• De seed the chili, (be careful and use gloves) only using the outside flesh.
• Add garlic and rest ingredients to food processor bowl.
• Blend until all bits are mixed.
• Save 1/4 of marinade to dot on meat after grilling.
• Place meat into a dish or plastic bag, making sure the meat is completely covered.
• Put in refrigerator for at least 2 hours, more is better. (Up to 24 hours for outstanding tastes).
• If using wooden skewers, make sure you have soaked them in water for at least 30 minutes.
• Prepare grill, and remove meat from marinade, (throw excess away).
• Add 1 tablespoon of pineapple juice to extra reserved amount of jerk seasoning.
• Thread chicken with vegetable, and fruit ingredients onto skewers in your own unique, creative way.
• Carefully put chicken/vegetable skewers on grill, and turning frequently, cook for at least 10-15 minutes at a medium heat. (Watch them carefully).
• Last 3-5 minutes lavishly apply (as desired) the extra Jerk Seasoning, to the kabobs.

CILANTRO & ORANGE CHICKEN KABOBS

Steps:

• Toss all the ingredients together (except for the whole orange) and marinate for 30 minutes.
• Alternate the chicken and the chile pepper pieces on the wooden skewers and season with freshly ground pepper and salt.
• Place the skewers on a preheated grill over a moderate flame and cook for 3 minutes on each side until the chicken is cooked.
• Season once more with salt and pepper and squeeze the fresh orange over the cooked kabobs.