Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables
These colorful chicken, bell pepper, pineapple, and onion skewers are marinated in an orange-flavored marinade overnight for extra flavor.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
522 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
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.
Step 3
Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
Step 4
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.
Step 5
Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
Step 6
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).
Step 7
Serve skewers over hot cooked rice.
Ingredients
salt and ground black pepper to taste
1 tablespoon grated fresh ginger
2 tablespoons avocado oil
1 small zucchini, cut into 1/4-inch slices
1 tablespoon chile-garlic paste, or to taste
3 boneless, skinless chicken thighs, each cut into 5 pieces
3 (24-inch) long metal skewers
0.5 cup orange juice
0.25 cup pineapple juice
0.25 cup coconut aminos (soy-free seasoning sauce)
