Cilantro Orange Chicken
Posted by Alayne Gardner-Carimi on
On the grill or in the oven, this recipe is a quick and easy way to change up chicken (or shrimp). Fresh, juicy, savory and oh-so-good!
Ingredients (2-3 servings)
1½ pounds boneless skinless chicken thighs, cut into bite sized pieces
Wood or metal skewers (optional)
1½ pounds boneless skinless chicken thighs, cut into bite sized pieces
Wood or metal skewers (optional)
Cilantro Orange Sauce:
¼ – ½ cup cilantro, finely chopped
2 cloves garlic, minced
¼ cup vomFASS Summer Orange Balsamic Star
¼ cup vomFASS Garlic Herb Oil
2 Tbsp honey
1½ tsp salt
¼ – ½ cup cilantro, finely chopped
2 cloves garlic, minced
¼ cup vomFASS Summer Orange Balsamic Star
¼ cup vomFASS Garlic Herb Oil
2 Tbsp honey
1½ tsp salt
Directions
If you’re using wood skewers, start soaking them!
Line a baking sheet with parchment paper or aluminum foil. Turn on the broiler, and make sure one of the oven racks is way up at the top, about 6 inches from the heating element.
Combine the sauce ingredients in a small bowl.
Place chicken in a large mixing bowl.
Pour only half of the sauce over the chicken and toss to coat; reserve the other half of the sauce for later. Thread the chicken pieces onto skewers, or you can just let the excess sauce drip off and add the chicken directly to your sheet pan!
Season the chicken with a little pinch of extra salt and a dash of pepper
Broil for 12 minutes, or until chicken is cooked through and has a burnished and golden exterior.
Brush the golden-brown chicken with reserved sauce.
If you’re using wood skewers, start soaking them!
Line a baking sheet with parchment paper or aluminum foil. Turn on the broiler, and make sure one of the oven racks is way up at the top, about 6 inches from the heating element.
Combine the sauce ingredients in a small bowl.
Place chicken in a large mixing bowl.
Pour only half of the sauce over the chicken and toss to coat; reserve the other half of the sauce for later. Thread the chicken pieces onto skewers, or you can just let the excess sauce drip off and add the chicken directly to your sheet pan!
Season the chicken with a little pinch of extra salt and a dash of pepper
Broil for 12 minutes, or until chicken is cooked through and has a burnished and golden exterior.
Brush the golden-brown chicken with reserved sauce.
Serve chicken with a salad or rice and beans.
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- Tags: #balsamic, #chicken, #dinner, #fruity, #Gourmet, #grill, #madisonwi, #picnic, #shrimp, #vomfassmadison, #Wisconsin