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Chicken Skewers with Sweet & Spicy Marmalade

 Chicken Skewers with Sweet & Spicy Marmalade
“This chicken is delicious! My father-in-law loved it; he said it reminded him of growing up in Southern California. What a great way to bring summer sunshine to winter days!” —Laurel Dalzell, Mantecca, California
8 ServingsPrep: 25 min. + marinating Broil: 5 min.


  • 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
  • SAUCE:
  • 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

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Chicken Skewers with Sweet & Spicy Marmalade (continued)

Directions (continued)

  • 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).
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.