2 large navel oranges
1 pound boneless, skinless chicken breast, cut into 1 inch cubes
4 plum tomatoes, quartered
1 large onion, cut into wedges
Glaze: 1/4 cup barbecue sauce
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons honey
Place 1 inch of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp/tender. Drain. Cut each orange into eight wedges. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and oranges. In a small bowl, combine the glaze ingredients.
Coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, turning once. Brush frequently with glaze. 4 servings
These chicken kabobs were a winner! The sauce you make to go over them is really good. This is a good dish to grill out in the summertime. The recipe called for the broccoli florets to be cooked crisp/tender and then you layer them on the skewers but it didn't work for me. The broccoli was too tender and just fell apart. I think I will just leave them raw next time and they should soften up a bit after they have been on the grill while the chicken is cooking. Another thing I would do is double the sauce because I think it would be nice to brush on a bit more right after you have taken them off the grill and before you serve them. This dish went well with the Strawberry and Orange Pasta Salad that I made today. The Citrus Chicken Kabob recipe is from the Taste of Home Grilling Cookbook. Enjoy!
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