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Author Notes: These chicken skewers are packed with flavor and fun to eat. The sauce serves as a basis for a marinade, baste, and dipping sauce. —inpatskitchen
Makes 4 skewers
For the honey-orange sauce:
- 1 1/2 cups fresh orange juice
- 1/2 cup honey
- 1 tablespoon sambal oelek
- 1 teaspoon soy sauce
- 1 clove garlic, grated on a microplane or put through a garlic press
- 1/4 teaspoon salt
- Place all ingredients in a small sauce pan, bring up to a boil, and then simmer until reduced to 1 1/4 cups. Cool to room temperature.
For the skewers:
- 1 1/4 cups honey-orange sauce, divided (recipe above)
- 1 cup mayonnaise
- 1/4 cup vegetable oil
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 4 metal or wood skewers (soak wood skewers in water for at least 30 minutes)
- Sambal oelek, to taste (optional)
- In a small bowl, combine 1/4 cup of the the honey-orange sauce with the mayonnaise. Cover and refrigerate.
- Cut each chicken breast half into 3 strips lengthwise. (Alternatively, you can cut the chicken into 1 to 1 1/2-inch cubes)
- Stir the vegetable oil into the remaining 1 cup of sauce. Place the chicken and 1/2 cup of the vegetable oil-sauce mixture into a zippered freezer bag and squish to coat the chicken pieces. Refrigerate for at least 1 hour, or up to 4 hours.
- When ready to grill, heat your grill to medium. Thread the chicken pieces on the skewers and grill until the chicken is done, using the remaining vegetable oil-sauce mixture to baste as you grill. Serve with the dipping sauce. (Add more sambal oelek to the dipping sauce if you want more heat.)
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire
- This recipe was entered in the contest for Your Best Spring Chicken
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat