Orange Chicken Kabobs

Orange Chicken Kabobs
  • 1/4 cup orange marmalade
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh basil
  • 1 large garlic clove, minced
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon kosher salt
  • 1 (6 ounce) package fresh mushrooms, or to taste
  • 1 bell pepper, chopped, or to taste
  • 1/2 red onion, chopped, or to taste
  • 2 skinless, boneless chicken breast halves, cubed
  • 1 cup chopped fresh pineapple, or to taste
  • skewers


  1. Whisk orange marmalade, balsamic vinegar, red wine, olive oil, chives, basil, garlic, sage, garlic salt, and kosher salt together in a bowl until marinade is smooth. Pour about 1/4 of the marinade into a resealable plastic bag; add mushrooms, bell pepper, and red onion. Squeeze air out of bag and seal.
  2. Pour the remaining marinade into a separate resealable bag; add chicken. Squeeze air out of bag and seal. Marinate vegetables and chicken in the refrigerator, 2 to 8 hours.
  3. Remove vegetables and chicken from bag and discard marinade. Thread vegetables, chicken, and pineapple onto skewers.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Cook kabobs on the preheated grill until chicken is no longer pink in the center, 5 to 10 minutes per side.

05/18/2018
Orange Chicken Kabobs, recipe PT15M PT1H 5 455 calories

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