Orange-y Chicken Skewers With Tangy Dipping Sauce
Submitted by concordcook
A slightly sweet marinade keeps the chicken moist; mustard and honey are combined for a tangy dipping sauce.
- 4 boneless, skinless chicken breasts, cut into 2-inch wide strips
- 1 cup orange marmalade
- 1/4 cup lemon juice (approximately 1 lemon)
- Salt and pepper to taste
- 1/2 cup honey
- 1/4 cup mustard
- 2 tbspou sesame seeds
- 8 skewers (if using wooden, soak in water 30 minutes)
Combine the marmalade, lemon juice, and salt and pepper in a zip bag.
Add the chicken, and let marinate for 1 hour (minimum).
When ready to cook, preheat the oven to 325 degrees.
Spread the sesame seeds out on a baking sheet.
Bake until the seeds become brown and fragrant, approximately 5 minutes. (If you've made extra, store in a covered jar at room temperature, and use in other recipes.)
Combine honey, mustard, and sesame seeds for dipping sauce; refrigerate until ready to serve.
Preheat the grill to medium temperature.
Put the marinated chicken on the skewers.
Grill for 4-6 minutes per side, or until chicken is cooked through. Don't overcook!
Serve with the dipping sauce.
Submit!
