These orange chicken skewers are a new summer favorite of mine. Marinating the chicken in both orange and lemon juice, along with some cumin and a hint of mustard, makes the chicken super juicy and savory with just a hint of intriguing sweetness. The longer you can let these babies marinate, the better! I added some orange chunks to the skewers, which turned out great–if you haven’t bit into a piece of grilled orange, you are really missing out.

There are tons of recipes I’m eager to try in Made Whole. Here is my short list, with page numbers for when you get your hands on the book:

• Zucchini latkes (p. 120)
• Brussels & bacon frittata (p. 180)
• Vietnamese crispy chicken (p. 214)
• Camarones enchilados (p. 304)
• Street taco tortillas (p. 332)
• Cortado panna cotta (p. 368)
• Flourless brownies (made with pumpkin or avocado!) (p. 372)

In the meantime, I’ll be chomping on these orange chicken skewers on top of a summery salad. This one is just arugula, baby romaine, tomato, and avocado with sherry vinaigrette. Hope you give this combo a try!

Looking for more grilling recipes? Try these grilled lemon chicken kebabs or grilled vegetables with jalapeño aioli.

Orange Chicken Skewers from Made Whole

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These orange chicken skewers are packed with flavor and easy to throw together. They're great on a salad or alongside grilled veggies!

Print

Ingredients

• 1 lemon, halved
• 2 navel oranges, divided
• 3 tablespoons honey or 20 drops liquid stevia
• 1 tablespoon avocado oil
• 2 teaspoons sea salt
• 2 teaspoons ground cumin
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground black pepper
• 1 large onion, cut into 8 wedges (I used a sweet onion)
• 2 pounds boneless, skinless chicken thighs (about 8 thighs), halved lengthwise

Instructions

1. Squeeze the lemon and one of the oranges into a large bowl. Add the honey, oil, salt, cumin, mustard, thyme, and pepper and whisk to combine. Add the chicken and onion and toss to coat. Cover and marinate in the refrigerator for at least two hours or up to twelve.
2. Remove the chicken from the refrigerator 30 minutes before you plan to cook it. If you are using wooden or bamboo skewers, soak them in warm water for 30 minutes to make sure they don't catch fire on the grill.
3. Brush the grill grates with a little avocado oil. Heat the grill to medium high (about 400°F).
4. Cut the second navel orange into 8 chunks. Thread the marinated chicken, onion, and orange chunks onto skewers.
5. Grill the skewers for 5-10 minutes per side, or until a meat thermometer inserted into the center of a piece of chicken reads 165°F. Remove from the grill and serve hot.

Notes

Recipe adapted with permission from Made Whole by Cristina Curp

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Frontier Natural Products Peppercorns, Og, Black, Tlch, 1.76-Ounce (Pack of 3)
• 
  Frontier Cumin Seed Spice - Ground - 1.87 Ounces
• 
  Primal Kitchen - Avocado Oil, Whole30 Approved, Paleo Friendly and Cold Pressed (16.9 oz)

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 512Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 277mgSodium: 1498mgCarbohydrates: 40gFiber: 3gSugar: 21gProtein: 57g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

I received a complimentary copy of this cookbook from the publisher.

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