Grilled Citrus Chicken Kebabs -If you’re looking for a great way to use oranges this summer you’ll love these Grilled Citrus Chicken Kebabs. The chicken is tender and juicy after soaking in a marinade of lemon, lime and orange juice.
Grilled Citrus Chicken Kebabs
Ingredients
- juice and zest of 1 lime
- juice of 2 lemons
- zest of 1 lemon
- juice of 2 oranges
- 1 teaspoon salt
- 1/4 - 1/2 teaspoon pepper
- 2 cloves garlic, minced
- 1/4 cup chopped fresh mint
- 1/3 cup olive oil
- 2 pounds boneless, skinless chicken breast
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 1 green bell pepper
- 1 large red onion
Instructions
- In a medium-sized bowl, combine the lime juice, lime zest, lemon juice, lemon zest, orange juice, salt, pepper, garlic, and mint. Whisk to combine.
- Cut chicken breast into 1 1/2 inch chunks. Toss the chicken in the marinade and pour into a resealable gallon-sized Ziploc bag. Marinate for at least 1 hour, or up to overnight.
- Meanwhile, if using bamboo skewers for the kebabs, soak them in water for at least an hour to avoid burning during grilling. Otherwise, use metal skewers.
- Cut the peppers and onions into large chunks, about 1 1/2 to 2-inch wedges. Assemble the kebabs by alternating chicken, onion, and bell pepper on the skewers.
- Grill over high heat for 3-5 minutes per side, or until chicken is cooked through. Chicken is done when juices run clear and a thermometer reaches 165 degrees F.
- Remove kebabs from grill and let rest for 3-5 minutes on a plate gently tented with foil.
- Serve with grilled pita chips and Tzatziki Greek Cucumber Yogurt Dip.
