Once I find out my family loves a particular food item, I go on the hunt for unusual recipes using that item. After Gilbert’s batch of orange marmalade revealed everyone’s love of the condiment, I searched for dishes to use it in since I had plenty of the stuff. By the time I came across this recipe, I had to resort to store-bought marmalade. The 10 jars I had canned had all been given out to the family!
Chicken thighs offer the convenience and fast cooking of boneless, skinless chicken breasts but without the tendency to turn tasteless and dry. Thighs have a slightly higher fat content and slightly lower protein content than breasts, but the iron and zinc contents of thigh meat is higher than in breast meat. While I am not usually a fan of dark meat, the blurb with the recipe promised to win over anyone who claims to be dark-meat averse. That statement was just one more reason to give the recipe a try. And I will be the first to admit that I did enjoy the thighs even though they are dark meat. While I am not ready to give up my preference for boneless chicken breasts in favor of dark meat, I will make this dish again. (Which actually means I will eat this again when Eric makes it for us!)
Orange Marmalade Chicken Thigh Kabobs (adapted from finecooking.com) Serves 6-8
- 1 tablespoon +1 teaspoon minced fresh rosemary
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons vegetable oil + more for the grill
- 2-1/2 pounds boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small) trimmed of excess fat
- 1 cup orange marmalade
- 1/4 cup rice vinegar
In a small bowl, mix 1 tablespoon of rosemary with the brown sugar, salt, pepper, and red pepper flakes.
The herb mix.
Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. In a bowl, drizzle the oil over the chicken and toss them to coat. Sprinkle the chicken evenly with the rosemary mixture then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 minutes first) folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size.
Time to get on the grill!
Warm the marmalade, vinegar, and remaining teaspoon of rosemary in a small saucepan over low heat until just warm then set it aside.
Prepare a hot charcoal fire or heat a gas grill on medium high for 10 minutes. Clean the hot grate with a wire brush, then oil it. Grill the kabobs, turning them every 4 to 5 minutes, as dark grill marks form, until cooked through, about 12 to 15 minutes total.
Move the thighs to a platter and let them rest for 4 to 5 minutes Serve them hot with bowls of warm marmalade dipping sauce.
(To prepare whole chicken thighs, place the thighs in a shallow pan and drizzle the oil over the chicken then toss to coat. Sprinkle the chicken evenly with the rosemary mixture. Put the chicken on the grate and grill the chicken (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, about 5 to 6 minutes for large thighs or 4 to 5 minutes for medium and small thighs. Turn the chicken and continue to grill until well marked on the other sides and cooked through, about 5 to 6 minutes longer for large thighs or 4 to 5 minutes for medium and small thighs.)
Juicy & full of flavor!
A real crowd pleaser! ~Linda
Orange Marmalade Chicken Thigh Kabobs (adapted from finecooking.com) Serves 6-8
- 1 tablespoon +1 teaspoon minced fresh rosemary
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons vegetable oil + more for the grill
- 2-1/2 pounds boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small) trimmed of excess fat
- 1 cup orange marmalade
- 1/4 cup rice vinegar
In a small bowl, mix 1 tablespoon of rosemary with the brown sugar, salt, pepper, and red pepper flakes. Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. In a bowl, drizzle the oil over the chicken and toss them to coat. Sprinkle the chicken evenly with the rosemary mixture then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 minutes first) folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size.
Warm the marmalade, vinegar, and remaining teaspoon of rosemary in a small saucepan over low heat until just warm then set it aside.
Prepare a hot charcoal fire or heat a gas grill on medium high for 10 minutes. Clean the hot grate with a wire brush, then oil it. Grill the kabobs, turning them every 4 to 5 minutes, as dark grill marks form, until cooked through, about 12 to 15 minutes total.
Move the thighs to a platter and let rest 4 to 5 minutes Serve them hot with bowls of warm marmalade dipping sauce.
(To prepare whole chicken thighs, place the thighs in a shallow pan and drizzle the oil over the chicken then toss to coat. Sprinkle the chicken evenly with the rosemary mixture. Put the chicken on the grate and grill the chicken (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, about 5 to 6 minutes for large thighs or 4 to 5 minutes for medium and small thighs. Turn the chicken and continue to grill until well marked on the other sides and cooked through, about 5 to 6 minutes longer for large thighs or 4 to 5 minutes for medium and small thighs.)