Grilled Orange Chicken Skewers are thinly sliced chicken marinated in freshly squeezed orange juice with Asian flavors. The chicken is then threaded through bamboo skewers and grilled. So tender, flavorful, and who doesn’t love eating food on a stick?

If the weather is 60 degrees or higher you better believe I will be outside grilling. I love the taste of grilled food! It was of those random 60 degree days in the winter and I had a whole bag of navel oranges I needed to use. It had been a long time since I had grilled and I wanted something different. So this recipe was born…

We had another really beautiful day yesterday and it’s Spring so I was doing some yard work. I am trying to figure out what I want to plant in my garden this year. So far I know I will be planting sugar snap peas, spinach, zucchini, and some herbs. I am pretty new to gardening ( this is my 3rd year) so I am always seeking advice and tips from my neighbor who is a master gardener. He came to the door a couple of days ago to deliver some kale from his garden and homemade bread. I feel so thankful to have great neighbors.

Cutting the Chicken

Cut chicken breasts into 1 inch long slices.

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Ingredients for the Marinade

navel orange– zest and juice
coconut aminos– or light soy or tamari
rice vinegar
sesame oil
ginger
garlic
ground chili paste
salt

Grilling the Orange Chicken Skewers

After marinating the chicken:

Preheat grill on medium heat.
Thread chicken through bamboo skewers.
Brush any leftover marinade on the chicken.
Grill on one side, flip using tongs and continue grilling until cooked completely through and there is no pink (8-15 minutes). Cook time varies with grill temperature. Mine took 15 minutes because my grill has indirect heat so it takes longer.

Tips

Soak the wooden skewers in water for 30 minutes before grilling for direct heat grills.
If you don’t have a grill you can use a grill pan on medium heat.

Serving Suggestions

Other Grilled Recipes

Grilled Orange Chicken Skewers

Grilled Orange Chicken Skewers are thinly sliced chicken marinated in freshly squeezed orange juice with Asian flavors. The chicken is then threaded through bamboo skewers and grilled.

Print Pin Rate

Course: Main Course

Cuisine: Asian

Keyword: asian chicken, Chicken, chicken skewers, grilled chicken, on the grill, orange chicken, skewers

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: people

Equipment

large mixing bowl
bamboo skewers
grill

Ingredients

2 pounds chicken breasts cut into 1" thin strips
1 naval orange zest and juice
2 tbsp coconut aminos or soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp ginger minced
1 tsp garlic minced
1 tsp ground chili paste
¼ tsp salt

Instructions

For the marinade

Cut chicken into 1 inch long, thin strips.
Zest then juice the orange.
In a large bowl, mix together orange zest and juice, coconut aminos, rice vinegar, sesame oil, ginger, garlic, chili paste, and salt.
Place chicken slices in the marinade and thoroughly coat the chicken.
Cover and refrigerate for 30 minutes up to 12 hours.
Soak wood skewers in water 30 minutes prior to grilling to prevent catching on fire or burning (optional).

Grill

Preheat grill on medium heat.
Thread the chicken through the bamboo skewers.
Brush any leftover marinade on the chicken.
Place skewers on the grill. Cook chicken about 4-5 minutes then using tongs, flip to cook the other side. Cook until chicken is cooked through with no pink. Grilling time varies with grill temperature. Chicken should take anywhere from 8-15 minutes to grill.
Let the skewers cool slightly, but serve hot.
Store leftovers in an airtight container in the refrigerator for 3-4 days.

Notes

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