ORANGE CHIPOTLE CHICKEN SKEWERS
These Orange Chipotle Chicken Skewers are bold and flavorful—tangy, spicy, and mildly sweet, with a zesty citrus base and smoky chipotle heat. Perfect for grilling season, this easy recipe brings together marinated chicken and a rich, vibrant sauce that doubles as both glaze and dip. Fire up your grill and impress your guests with this irresistible crowd-pleaser!
Video
Equipment
- Grill or grill pan
- Blender or food processor
- Skewers (metal or wooden, soaked in water)
- Bowl or ziplock bag
- Tongs
- Basting brush
Ingredients
For the Chicken
- 2 lbs boneless chicken (breast or thigh) cut into 1-inch pieces
- Salt to taste
- 4 skewers
For the Orange Chipotle Sauce
- 6 oz frozen orange juice concentrate
- 3 tbsp chipotle peppers in adobo
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tsp minced garlic
- 3 tbsp fresh lime juice
- ½ tsp salt
- 2 tbsp vegetable oil
Instructions
- Place cut pieces of chicken in a large bowl or ziplock bag, season with salt, cover and refrigerate a minimum of 1 hour.
- Then one-by-one take chicken pieces and pierce them with the skewers.
- This should be enough chicken to fill four skewers tightly.
- Place frozen orange juice, chipotle peppers, honey, mustard, garlic, lime juice, salt and vegetable oil in a blender or food processor and puree until smooth. (There will still be small flecks of chipotle peppers.)
- Transfer sauce into two separate bowls; one for brushing onto skewers while on the grill, the other for dipping.
- After Fire up grill to high heat and grease with oil.
- Then place chicken skewers on hot grill.
- Cook approximately 10-15 minutes, rotating the chicken so that it cooks on all sides. (Internal temperature should reach 175º)
- Brush on a liberal amount of the sauce while still on the grill and continue rotate and add sauce on all sides.
- Cook a few minutes longer, allowing the chicken time to soak up the sauce.
- Remove from grill and serve while hot with additional Orange Chipotle sauce for dipping.
Notes
This recipe and video were created and produced by Marcy Inspired.
