The Orange Teriyaki glaze on this chicken is so good that after his first bite my son asked if the recipe was going on the blog so he could make it again. It really transformed ordinary chicken in to better than finger licking good chicken. The fresh orange flavor really shines through the terikayi base.
The Orange Glaze recipe is part of the Crispy Orange Beef Skewers recipe in Matt Armendariz’s gorgeous, fun new cookbook On A Stick!, I’ll have to try the beef recipe next time I buy flank steak, but for our Memorial day picnic I decided to change it up. I switched the beef for chicken, grilled it and added a dash of red pepper to spice up the sweet orange glaze just a bit.
I served the Orange Teriyaki Chicken Kabobs with Caprese on a Skewer and other fun stick food. Food on a stick is perfect for a picnic – easy to serve, easy to eat, and kabobs cook in such a short time it gives you more time to relax and enjoy yourself.
- 6 bamboo or metal skewers
- 3 boneless, skinless chicken breasts, cubed
- Orange Teriyaki Glaze (recipe below)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon ginger, finely grated
- 1 tablespoon orange zest
- 1 clove garlic, finely grated or pressed
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons orange marmalade
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon honey
- Dash of red pepper
- If using bamboo skewers, soak in water 30 minutes. Prepare Orange Teriyaki Glaze and set aside. Thread chicken onto skewers.
- Preheat grill to high heat and grease grates with oil.
- Grill kabobs 2 - 3 minutes on all four sides. When the chicken is nearly done, reduce the heat of the grill and slather on the glaze. You want to be careful to let the glaze caramelize onto the chicken but not let it burn - rotate frequently and slather on more glaze after turning. Total cooking time should be about 15 minutes. You can slide the chicken cubes apart and check to see if it is done, or cook to 170º.
- Heat oil in a small saucepan over medium heat. Add ginger, orange zest, and garlic and cook stirring occasionally, about two minutes. Add vinegar, soy sauce, sugar, marmalade, orange juice, honey and red pepper. Cook stirring occasionally until slightly thickened, 3 to 5 minutes.
- After it had cooked, I pureed it in the saucepan with my immersion blender so there wouldn't be any large pieces of marmalade. You could also puree it in a blender or food processor.
Other fun reviews and great recipes from On a Stick! that you’ll enjoy:
Fudge Popsicles, Smitten Kitchen
Strawberry Trifle on a Stick, Recipe Girl
Pizza Skewers with Garlic Butter Dipping Sauce, Baked Bree
BLT Kebabs, Family Fresh Cooking
Coconut Shrimp (On a Stick!) with Mango Salsa, Living in the Kitchen with Puppies