Juicy, tender, flavorful chicken thigh kebabs made on a grill with a sweet and spicy orange sauce.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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
- 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.
- Chicken thighs in the package usually look like they are rolled, layout 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.
- Add all cut thigh meat to the prepared sauce in the bowl. Mix well and let it marinate while you prepare the coals (15-20 minutes).
- 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.
- Cook chicken kebabs on the grill, flipping them halfway through until the meat is done.
- 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.
- Generously brush cooked chicken kebabs with cooked orange sauce.