HONEY ORANGE CHICKEN KABOBS (Or Not Kabobs)

INGREDIENTS:

1 lb chicken thighs trimmed

1 large green pepper

1 large red pepper

½ red onion

5 (per kebab) button mushrooms (optional)

½ zucchini

MARINADE:

1 cup OJ

¼ cup honey

½ t ginger powder

2T soy sauce

salt & pepper to taste

5 bamboo kabob skewers

INSTRUCTIONS:  (For Kabobs)
Place your bamboo skewers in warm water and set aside until you’re ready to skewer.

Cut chicken and vegetables into large diced pieces and set aside.

Prepare the marinade by mixing all ingredients together.

Season meat to taste with salt and pepper.

Prepare the kabob by alternating chicken with vegetables.

Use approx. 3 oz of chicken per skewer.

Place prepared kabobs in a zip lock bag or a sealed container and pour marinade over top the kabobs.

Marinate for at least 3 hours.

For better flavor let marinate for 24 hours

Heat grill to 350 degrees and cook for about 15 – 20 minutes, turning on different sides until each kabob reaches 165 degrees

INSTRUCTIONS: (For Not Kabobs)

Cut chicken and vegetables into large diced pieces and set aside.

Prepare the marinade by mixing all ingredients together.

Season meat to taste with salt and pepper.

Place prepared meat in a zip lock bag or a sealed container and pour marinade over the top.

Marinate for at least 3 hours.

For better flavor let marinate for 24 hours.

Sauté vegetables in skillet on stove until just tender.

Heat ribbed grill pan (or skillet); coating with olive oil.

Place meat in the pan.

Cooking 5-7 minutes on one side; turn and repeat on other side.

Test meat temperature (165 degrees is done for chicken)

Serve with vegetables. 

(This marinade can be used with beef and pork.)