Grilled Asian Style Chicken Kabobs


We get fed up of always eating the same thing, even though we like it. It seems like variety is the spice not only of life but of homemade meals as well.

Let’s take chicken, for example. Chances are you eat it more than once per week. A fillet is ready in a matter of minutes, just choose between oven-baked or quickly sautéed in a pan and you’ve got yourself a healthy meal. But, everybody likes surprises every once in a while.

Enter chicken skewers. Same chunk of meat, different look (and different taste: just think of all the different seasonal vegetables you can also toss on the grill).

Today’s recipe is a combination of tried and tested with a little something new: chicken skewers in orange juice marinade.


  • 3 to 4 large chicken breasts, boneless
  • 1/3 cup orange juice (freshly squeezed)
  • 3 tbsp raw honey
  • 1 head garlic, chopped
  • 2 large onions, chopped
  • 2 tbsp olive oil
  • salt to taste


  1. Prepare your marinade: mix orange juice with the rest of the ingredients. Remove 3 tablespoons of marinade from the mix and save for later.
  2. Place in a large bowl or plastic bag and add chicken that you previously cut into medium-sized cubes. Leave to sit in the refrigerator for at least 4 hours. If you’re preparing your meal well in advance, leaving the chicken to marinate overnight is ideal.
  3. Once you’re done marinating the chicken, start threading the meat onto the skewers. Cook on the grill, barbecue or bake in the oven. Cooking time will vary based on the method you choose, but it should be between 15 and 30 minutes. Also, keep in mind larger pieces of meat take longer to bake.
  4. Remove from grill/BBQ/oven when done. Use the remaining marinade to once again coat the chicken now that it’s baked. Serve with potato salad or veggie skewers.

Recipe sent in by Alan Dove.


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