- 1 pound boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup reduced-sodium soy sauce
- 2 garlic cloves, minced
- 1/8 teaspoon pepper
- 2 teaspoons butter
- 2 tablespoons chopped seeded jalapeno pepper
- 1 teaspoon minced fresh gingerroot
- 3/4 cup orange marmalade
- 1 tablespoon lime juice
- 1 tablespoon thawed orange juice concentrate
- 1/4 teaspoon salt
- Preheat broiler. Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
- In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt.
- Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce. Yield: 8 servings (1 cup sauce).
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Chicken Skewers with Sweet & Spicy Marmalade
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"Delicious. Made as written."
"Very good! I don't like jalapenos, so I added a little shake of red pepper flakes. Chicken was very juicy. Will be making again. Thanks!"
"Easy to make and so delicious!"
"I made this for a backyard b-b-q....it was so easy and the end results were amazing...not one was left behind ...followed the exact directions, made no changes"
"Loved this recipe! I have never broiled chicken in the oven like this and was a little hesitant, but it turned out great! Loved the sauce too! Next time I will leave a little of the insides of the jalapenos for more kick! It wasn't spicy at all. Will defintely make again...can't wait to serve it to company!"