Experience the delightful flavors of these Hawaiian chicken skewers, boasting a delectable blend of soy sauce and zesty orange marmalade marinade. This recipe promises to earn a cherished spot in your family’s culinary lineup.
Grilling during summertime brings unparalleled satisfaction—effortless, enjoyable, and a welcome alternative to firing up the oven or stove in scorching weather. Kebabs and skewers, in particular, top my list for grilling. Their versatility and quick preparation allow me to grill a medley of proteins, fruits, and veggies. Among my collection of favorites like Greek chicken kebabs, caprese skewers, and garlic grilled shrimp, these Hawaiian chicken skewers stand out. They’re from Shawn, the talented creator behind the cookbook “Express Lane Cooking” on her blog, I Wash You Dry. True to Shawn’s style, this recipe is straightforward, requiring only 5 key ingredients: chicken, soy sauce, purple onions, bell peppers, and a jar of orange marmalade. To enhance the flavor, I include pineapple (making it 6 ingredients), lending a tangy tropical twist that complements the savory chicken beautifully.
Ingredients in These Hawaiian Chicken Skewers
For these skewers, Shawn recommends chicken thighs, but I opt for chicken breasts, which work just as well (use your preference, ensuring evenly cut chunks for even grilling). The ingredients include:
– Chicken breasts
– Chicken broth (substitute pineapple juice for a Hawaiian touch)
– Orange marmalade
– Soy sauce
– Ground ginger
– Garlic powder
– Skewers (if wooden, soak in water for 20-30 minutes before grilling)
– Red onion
– Red bell pepper
– Fresh pineapple
– Olive oil
– Fresh cilantro
Instructions for Making Hawaiian Chicken Skewers
Crafted swiftly after marination, these chicken skewers are a breeze to assemble. For marinating, I rely on gallon-sized freezer bags, ensuring a fresh bag and never reusing marinade after it’s been in contact with the chicken. Here’s the method:
1. Marinate the chicken: Place chicken breasts in a gallon freezer bag. In a small bowl, combine chicken broth (or pineapple juice), orange marmalade, soy sauce, ginger, and garlic powder. Pour into the bag with chicken and marinate in the fridge for 2-4 hours.
2. Ready, set, grill! Preheat a grill to medium-high heat. Skewer the chicken pieces, alternating with onion, red bell pepper, and pineapple. (For wooden skewers, soak them in water for 20-30 minutes). Lightly brush the grill with olive oil and place the skewers on it. Grill, turning occasionally, until the chicken cooks through, approximately 8-10 minutes. Garnish with cilantro.
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