Orangebbqchickenwithgrilledvegetables Recipes

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ORANGE BBQ CHICKEN WITH GRILLED VEGETABLES



Orange BBQ Chicken With Grilled Vegetables image

From Kraft Foods. I love citrus and chicken together! I like to double the sauce and use half as a quick marinade!

Provided by SarahBeth

Categories     Chicken

Time 50m

Yield 2 chicken breasts, 2 serving(s)

Number Of Ingredients 8

1/4 cup barbecue sauce
1/4 teaspoon grated orange zest
1 tablespoon fresh orange juice
2 boneless skinless chicken breast halves (about 1/2 lb.)
1 small zucchini, cut lengthwise in half
1 small yellow squash, cut lengthwise in half
1 medium red pepper, cut into quarters
2 tablespoons Italian dressing

Steps:

  • Preheat grill to medium heat.
  • Mix barbecue sauce, orange zest and juice until well blended; set aside.
  • Grill chicken 6 min., turning over after 3 minute Brush with barbecue sauce mixture.
  • Add vegetables to grill.
  • Continue grilling chicken and vegetables 9 to 12 minutes or until chicken is cooked through (170ºF) and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and vegetables with the dressing.

GRILLED ORANGE CHICKEN THIGH SKEWERS WITH PINEAPPLE AND VEGETABLES



Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables image

Orange juice lights up the marinade with bright flavor, for boneless, skinless chicken thigh skewers that you grill, outside. Each skewer is filled with colorful, healthy veggies and the added bonus of fresh pineapple. Serve over your favorite rice, and add a green vegetable or salad.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h35m

Yield 3

Number Of Ingredients 14

¼ cup coconut aminos (soy-free seasoning sauce)
½ cup orange juice
2 tablespoons avocado oil
1 tablespoon grated fresh ginger
1 tablespoon chile-garlic paste, or to taste
salt and ground black pepper to taste
3 boneless, skinless chicken thighs, each cut into 5 pieces
¼ cup pineapple juice
3 (24-inch) long metal skewers
¾ cup red bell pepper, cut into 1-inch pieces
½ large onion, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch slices
1 ½ cups fresh pineapple chunks
1 ½ cups hot cooked rice

Steps:

  • Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
  • Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
  • Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
  • Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Serve skewers over hot cooked rice.

Nutrition Facts : Calories 522.3 calories, Carbohydrate 56.1 g, Cholesterol 71.6 mg, Fat 21.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 4.5 g, Sodium 798.8 mg, Sugar 18 g

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