Caribbean Citrus Habanero Chicken Skewers
Tropical chicken skewers threaded with onion, bell pepper and pineapple, marinated in an orange, garlic and Caribbean hot sauce glaze.
Ingredients
| 8-9 pieces | boneless skinless chicken breasts, diced into 1" | |
| 2 | yellow or sweet onions, diced into 1" | |
| 2 | red or green bell peppers, diced into 1" | |
| — | fresh pineapple, diced into 1" | |
| 3 tsp | 15 ml | orange zest |
| 1 1/2 cups | 360 ml | orange juice |
| 1 cup plus 2 Tbsp | soy sauce | |
| 3 Tbsp | 45 ml | vegetable oil |
| 10 cloves | garlic, minced | |
| 2 Tbsp | 30 ml | El Yucateco Caribbean Hot Sauce |
| 2 1/2 tsp | 13 ml | fresh thyme, minced |
| 1 1/2 tsp | 7.5 ml | fresh oregano, minced |
| 5 Tbsp | 75 ml | honey |
Instructions
- In a large mixing bowl, add the marinade ingredients and whisk to combine well. Remove about 1/3 cup and place it into an airtight container in the refrigerator. Set aside the remaining marinade.
- Trim the chicken breasts of fat and dice into 1" pieces.
- Add the chicken to the bowl with the marinade and toss to coat. Cover tightly with plastic wrap and refrigerate for 30 minutes, or up to 2 hours.
- Dice the onion, pepper and pineapple into 1" pieces and set aside.
- Preheat the grill over MEDIUM heat.
- Make skewers by alternating chicken, onion, bell pepper and pineapple.
- Grill, basting with the reserved marinade, for several minutes per side, until the chicken is cooked through.