Categories: chicken, dinner, grilling
Ingredients
- 1 1/2 cups orange juice
- 1 cup olive oil
- 1/2 cup lime juice
- 1/3 cup soy sauce
- 2 teaspoons ground cumin
- 2 teaspoons honey or sugar
- 4 cloves garlic, crushed
- Pepper to taste
- 2 pounds assorted vegetables, cut into 1 1/2-inch pieces (zucchini, yellow squash, red and green bell peppers, red onions, cherry tomatoes, mushrooms)
- 2 pounds boneless skinless chicken breast or thigh meat, cut into 1-inch chunks
- skewers
Directions
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Whisk together orange juice, oil, lime juice, soy sauce, cumin, honey, garlic and pepper until well blended to make a marinade. Put vegetables into one or two large resealable plastic bags. Put chicken into another large resealable plastic bag. Divide marinade equally among the bags, seal, and refrigerate, turning the bag occasionally, for 3 hours, or overnight.
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Soak wooden skewers in water for at least one hour.
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Skewer vegetables and chicken separately on skewers. For example, thread only bell peppers on one skewer, only squash on another and only chicken on the next. Since protein and vegetables cook at varying times, this will allow you to cook individual skewers until the items are sufficiently done (and eliminates burning one ingredient while trying to cook another). Discard any remaining marinade and wrap the end of each wooden skewer with a bit of aluminum foil.
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Preheat grill to 375°F (a medium-hot fire). Grill chicken until just cooked through and slightly charred, turning often, about 8 minutes. Grill vegetables until just tender. Alternately, preheat the oven to 425°F. Arrange skewers on a large rimmed nonstick baking sheet in a single layer and bake until chicken is just cooked through, about 10 minutes, and vegetables are tender.
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Transfer skewers to a platter and serve.