You are going to love these Orange Rosemary Chicken Kebabs! Great for all your summer cookouts! Boneless skinless chicken thighs make these kebabs moist, tender and loaded with flavor. Your kids will eat their veggies with this recipe.
Orange Rosemary Chicken Kebabs
In a measuring cup or small bowl, whisk the olive oil, fresh rosemary, orange zest, orange juice, garlic, ancho chile powder, smoked paprika, salt, and pepper. This will produce about 1/2 cup of marinade.
Cut the chicken thighs into 1 1/2″ pieces and place in a large bowl. Pour 1/4 cup of the marinade over the chicken and toss to coat evenly. Chill for at least one hour. I make mine in the morning and let them marinate all day.
When ready to grill chop the vegetables into about 1/2″ pieces, place in a large bowl. Pour the remaining marinade over the vegetables and toss to coat evenly. Choose your favorite vegetables, just make sure they will cook in the same amount of time as the chicken. We used zucchini, yellow bell pepper, mushrooms and red onion.
Thread the chicken and vegetables alternately onto the skewers.
Grill kabobs for 13-15 minutes, turning occasionally. We usually only turn them one time.
Let stand a few minutes and serve these sure to be a hit Orange Rosemary Chicken Kebabs! Did I mention they are low carb? Bonus!
Orange Rosemary Chicken Kebabs - Moist, tender, and deeply flavored chicken and vegetables! Perfect for grilling season.
- 1/3 cup olive oil
- 1 1/2 tablespoon fresh rosemary, rough chopped
- 1/2 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 2 cloves garlic, minced
- 3/4 teaspoon ancho chile powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 6 boneless, skinless chicken thighs (about 2lbs)
- 1 medium zucchini, cut into 1/2" pieces
- 1 yellow bell pepper, cut into 1/2" pieces
- 1 medium red onion, cut into 1" pieces
- 8oz button mushrooms, quartered into 1" pieces
In a small bowl or measuring cup, whisk together the olive oil, orange zest, orange juice, garlic, ancho chile powder, smoked paprika, salt, and pepper.
Cut the chicken thighs into 1 1/2" pieces and place in a large bowl. Pour 1/4 cup of the marinade over the chicken and toss to coat evenly. Chill and marinate for at least 1 hour.
Meanwhile, place the cut vegetables into a large bowl. Pour the remaining 1/4 cup marinade over the vegetables and toss to coat evenly. (The vegetable can marinate for about 30 minutes.)
Thread the chicken and vegetables alternately onto the skewers. (this is when you could cover the kabobs with plastic wrap and refrigerate until ready to grill)
Grill kebabs 13-15 minutes or until the chicken is cooked through, turning occasionally.
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