I absolutely love grilling citrus. You will find that it concentrates the flavor and the acids really help kabob dishes. Depending on where you live, you might be able to grill all year long without the threat of inclement weather. Spicy Citrus Maple Chicken Kabobs keep me motivated to grill all the year round.
This dish is perfect if you’re having a casual BBQ, you can just serve the kabobs on the skewer or you could make a full meal out of it and serve with rice or flatbread.
- 1/2 cup maple syrup
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 1/2 teaspoon cayenne pepper
- 3 pounds chicken, cubed
- 1/2 fresh pineapple, cubed
- 2 lemons, sliced thin
- 2 limes, sliced thin
- 4 small oranges, sliced thin
- Flat metal skewers
- Combine syrup, soy, and the orange juice in a small pot over low heat. Stir in the cayenne pepper and bring to a simmer. Simmer this mixture for 5 minutes until the mixture starts to thicken a bit. Remove from the heat and allow to cool to room temperature.
- Cube the chicken (for this recipe, I used a 50/50 mixture of breast and thighs) into 1-inch cubes. Place the chicken and the maple marinade into a zip-type plastic bag and massage the chicken to coat completely. Allow the chicken to marinate for at least 30 minutes.
- Slice the citrus into thin slices, and dice the pineapple into chunks.
- When you are making the kabobs, I alternated the chicken pieces with citrus pieces. I was able to yield about 10 skewers.
- Preheat your grill to a medium-high heat.
- Before you grill, rub the grates with some vegetable oil on a paper towel (this will create a non-stick surface and reduce sticking). Grill the kabobs over the direct heat for a few minutes until you start to see some charring develop. Transfer the kabobs to the indirect heat side of your grill and continue to allow to cook for an additional 8 to 10 minutes until the chicken is completely cooked. Don't walk away from the kabobs and ensure you are rotating them regularly to ensure even cooking.
- Serve the kabobs while they are still warm,
- Note, I have used other vegetables combined with the citrus. I double the marinade mixture, divide the marinate into two bags one for the meat and one for the vegetables.