home cooked dinners by the season

Grilled Orange Chicken Skewers

Grilled Orange Chicken Skewers

Serves Makes 8 skewers


  • 1 cup chicken broth
  • 1 cup orange juice
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1/3 cup lightly packed brown sugar
  • 1 tablespoon orange zest
  • 1 tablespoon finely chopped garlic (1 large clove)
  • 1 tablespoon finely chopped fresh ginger (1 inch piece)
  • 1/2 teaspoon red pepper flakes
  • 2 lb boneless, skinless chicken thigh or breast, cut into 1-1/2 inch pieces
  • 2-1/2 tablespoons cornstarch
  • 3 tablespoons water


Soak 8 wooden skewers (about 8 to 10 inches in length) in water at least 30 minutes before grilling.
Whisk together chicken broth, orange juice, soy sauce, vinegar, sugar, orange zest, garlic, ginger and red pepper. Measure 1-3/4 cups and set aside. Put chicken in a re-sealable plastic bag and pour in remaining marinade, turning to coat chicken; marinate in the refrigerator 1 to 4 hours (because the chicken is cut into small pieces it does not need a long marinating time).
For the sauce, in a small bowl whisk together cornstarch and water until smooth. Transfer the set aside marinade to a saucepan and bring to a boil; reduce heat and whisk in cornstarch mixture; cook over low heat until thickened and clear, about 1 to 2 minutes. Remove from heat.
Remove chicken from marinade, discarding marinade. Thread chicken on skewers.
Preheat grill to medium heat. Grill skewers just until chicken is cooked through turning a few times during cooking, about 10 minutes.
Serve skewers drizzled with orange sauce.