Ingredients
The following ingredients have 4 Servings
- 2 cups orange juice
- 1/2 cup coconut aminos
- 1 heaping tablespoon honey
- 1/4 teaspoon fish sauce
- zest of 1/2 an orange (about 1/2 tablespoon of zest)
- 1 1/2 pound boneless, skinless chicken thighs, cut into 1 inch cubes
- 1 red bell pepper, cut into 1 inch squares
- 1 yellow bell pepper, cut into 1 inch squares
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- sliced green onions, to garnish
- 1/4 cup sliced almonds
- 2 tablespoons sesame seeds
Instruction
- Place a large saute pan over medium heat and add all ingredients for orange glaze. Whisk to combine. Let reduce for about 20-25 minutes. It will reduce by 1/3 and should coat the back of a spoon, that’s how you know the sauce is ready. If it’s still runny like water, let it cook longer. When the sauce is done cooking, remove from heat and set aside.
- While the sauce is cooking, this is a great time to toast the almonds and sesame seeds. Place both in a small sauté pan over medium heat and toss for about 10 minutes, until almonds are brown.
- Using metal skewers, make the kabobs: place a slice of red bell pepper, then a slice or yellow bell pepper, then 4-5 cubes of chicken and repeat with peppers and chicken until the skewers are filled. I was able to make 5 kabobs. Then sprinkle each kabob with salt, garlic powder and onion powder on all sides.
- Turn grill to a medium high heat and grease with a bit of ghee. Once grill is hot, place kabobs on grill and cook for 4-5 minutes on all 4 sides. Cook until no pink in the middle of the chicken remains OR until the chicken reaches an internal temperature of 165 degrees.
- As soon as you pull the kabobs off the grill, use a brush to brush glaze on all size of kabobs until completely coated. Leave extra sauce on the side for dipping.
- Garnish with toasted almonds and sesame seeds and sliced green onions.
