Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables Recipe

Recipesfull introduces to you: Chicken Thigh Recipes. (Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables Recipe). Orange juice lights up the marinade with bright flavor, for boneless, skinless chicken thigh skewers that you grill, outside. Each skewer is filled with colorful, healthy veggies and the added bonus of fresh pineapple. Serve over your favorite rice, and add a green vegetable or salad.

Brief

Prep 20 mins

Cook: 15 mins

Additional: 4hrs

Total: 4hrs35 mins

Servings: 3

Yield: 3 skewers

Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables Recipe

Ingredients

¼ cup coconut aminos (soy-free seasoning sauce)

½ cup orange juice

2 tablespoons avocado oil

1 tablespoon grated fresh ginger

1 tablespoon chile-garlic paste

or to taste

salt and ground black pepper to taste

3 boneless

skinless chicken thighs

each cut into 5 pieces

¼ cup pineapple juice

3 (24-inch) long metal skewers

¾ cup red bell pepper

cut into 1-inch pieces

½ large onion

cut into 1-inch pieces

1 small zucchini

cut into 1/4-inch slices

1 ½ cups fresh pineapple chunks

1 ½ cups hot cooked rice

Meat and Poultry

Directions

Step 1

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 2

Refrigerate for at least 4 hours or overnight turning the bag a few times during that time.

Step 3

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 4

Meanwhile alternately thread each skewer with chicken bell pepper onion zucchini and pineapple. Repeat until each skewer is filled.

Step 5

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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.

Nutritional Information

Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables Recipe

Servings Per Recipe:3

Calories: 522.3

% Daily Value *

Protein: 23.4g 47%

Carbohydrates: 56.1g 18%

Dietary Fiber: 3.2g 13%

Sugars: 18g

Fat: 21.9g 34%

Saturated Fat: 4.5g 23%

Cholesterol: 71.6mg 24%

Vitamin A Iu: 1504.1IU 30%

Niacin Equivalents: 11.6mg 89%

Vitamin B6: 0.7mg 42%

Vitamin C: 118.4mg 197%

Folate: 115.7mcg 29%

Calcium: 49.7mg 5%

Iron: 2.7mg 15%

Magnesium: 57.8mg 21%

Potassium: 624.2mg 18%

Sodium: 798.8mg 32%

Thiamin: 0.4mg 37%

Calories From Fat: 197.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.