Grilled Orange Chicken Thigh Skewers With Pineapple And Vegetables

Summer just got a whole lot tastier! Introduce some tropical vibes to your backyard barbecue with these mouthwatering Grilled Orange Chicken Thigh Skewers, perfectly paired with sweet pineapple and colorful veggies, all infused with a zesty citrus marinade that will have you coming back for more!

Ready Time

1 hrs 45 mins

Yields

7 servings

Ingredients

boneless, skinless chicken thighs 49 ounces (1400g), cut into 1.5-inch (3.8 cm) pieces
orange zest 2 tablespoons
orange juice 1/4 cup (60ml)
honey 2 tablespoons
soy sauce 2 tablespoons
olive oil 2 tablespoons
garlic minced 2 cloves
grated ginger 2 teaspoons
salt 1 teaspoon
black pepper 1/2 teaspoon
fresh pineapple 1 cup (160g), cut into 1.5-inch (3.8 cm) chunks
red bell pepper 1 cup (120g), cut into 1.5-inch (3.8 cm) pieces
onion 1 cup (120g), cut into 1.5-inch (3.8 cm) pieces
zucchini 1 cup (120g), cut into 1.5-inch (3.8 cm) slices
yellow squash 1 cup (120g), cut into 1.5-inch (3.8 cm) slices
wooden skewers, soaked in water for at least 30 minutes

Instructions

In a large bowl, whisk together orange zest, orange juice, honey, soy sauce, olive oil, garlic, grated ginger, salt, and black pepper. Add the chicken pieces to the marinade and mix well to coat.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Preheat a grill to medium-high heat. Thread the marinated chicken, pineapple, red bell pepper, onion, zucchini, and yellow squash onto the wooden skewers, leaving a small space between each piece.

Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, or until the chicken is cooked through and slightly charred.

Serve hot and immediately.