Orange Rosemary Chicken Kebabs
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.
Try our Smoked Chicken Wings!
Orange Rosemary Chicken Kebabs
How to Make Chicken Kebabs
To make the orange juice chicken marinade whisk the olive oil, fresh rosemary, orange zest, orange juice, garlic, ancho chile powder, smoked paprika, salt, and pepper in a measuring cup or small bowl. This will produce about 1/2 cup of marinade.
Cut the chicken thighs into 1 1/2″ pieces and place in a large bowl. You can also use boneless skinless chicken breasts.
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 pieces and vegetables alternately onto the skewers.
Preheat your grill to a medium high heat.
Grill the kebabs for 13-15 minutes, turning occasionally until no longer pink in the center and reach an internal temperature of 165 degrees F. 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, keto? Bonus!
Need a sweet treat? Try our Monster Cookies!
Orange Rosemary Chicken Kebabs Recipe
Orange Rosemary Chicken Kebabs Recipe
Ingredients
- 1/3 cup olive oil
- 1 1/2 tablespoon rosemary fresh, rough chopped
- 1/2 teaspoon orange zest
- 2 tablespoons orange juice fresh
- 2 cloves garlic minced
- 3/4 teaspoon ancho chile powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper fresh ground
- 6 chicken thighs boneless, skinless (about 2lbs)
- 1 medium zucchini cut into 1/2″ pieces
- 1 medium yellow bell pepper cut into 1/2″ pieces
- 1 medium red onion cut into 1″ pieces
- 8 oz button mushrooms quartered into 1″ pieces
Instructions
- 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.