BBQ Orange Chicken
BBQ Orange Chicken
Ingredients
For the Chicken Skewers
- 8 bamboo skewers, as needed, for threading
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon Chinese five spice
For the Orange Glaze
- 1 cup orange marmalade
- 1/2 cup BBQ sauce
- 1 tablespoon soy sauce
Instructions
- 1
Soak the bamboo skewers in water for at least 1 hour before grilling to prevent them from burning.
⏱️ 60 min
- 2
Cut the boneless, skinless chicken thighs into bite-sized pieces, aiming for about 4 pieces per thigh.
⏱️ 5 min
- 3
In a medium bowl, season the cut chicken pieces with kosher salt, garlic powder, paprika, and Chinese five spice. Toss until the chicken is evenly coated with the seasonings.
⏱️ 5 min
- 4
Thread 4–5 pieces of seasoned chicken onto each soaked skewer.
⏱️ 5 min
- 5
In a small bowl, whisk together the orange marmalade, BBQ sauce, and soy sauce until all ingredients are well combined to create the orange glaze.
⏱️ 2 min
- 6
Preheat your grill to medium-high heat. Grill the chicken skewers for 5–8 minutes per side, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 16 min
- 7
During the last few minutes of cooking, generously brush the skewers with the prepared orange glaze. Flip the skewers and continue brushing 3–4 more times, allowing the sauce to caramelize and build a thick, glossy coating on the chicken.
⏱️ 4 min
- 8
Serve the BBQ Orange Chicken skewers hot, ideally with steamed white rice, and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Orange Chicken
For the Chicken Skewers
- 8 bamboo skewers, as needed, for threading
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon Chinese five spice
For the Orange Glaze
- 1 cup orange marmalade
- 1/2 cup BBQ sauce
- 1 tablespoon soy sauce
Instructions
- 1
Soak the bamboo skewers in water for at least 1 hour before grilling to prevent them from burning.
⏱️ 60 min - 2
Cut the boneless, skinless chicken thighs into bite-sized pieces, aiming for about 4 pieces per thigh.
⏱️ 5 min - 3
In a medium bowl, season the cut chicken pieces with kosher salt, garlic powder, paprika, and Chinese five spice. Toss until the chicken is evenly coated with the seasonings.
⏱️ 5 min - 4
Thread 4–5 pieces of seasoned chicken onto each soaked skewer.
⏱️ 5 min - 5
In a small bowl, whisk together the orange marmalade, BBQ sauce, and soy sauce until all ingredients are well combined to create the orange glaze.
⏱️ 2 min - 6
Preheat your grill to medium-high heat. Grill the chicken skewers for 5–8 minutes per side, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 16 min - 7
During the last few minutes of cooking, generously brush the skewers with the prepared orange glaze. Flip the skewers and continue brushing 3–4 more times, allowing the sauce to caramelize and build a thick, glossy coating on the chicken.
⏱️ 4 min - 8
Serve the BBQ Orange Chicken skewers hot, ideally with steamed white rice, and enjoy!
⏱️ 1 min