Name: Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: Coconut aminos (soy-free seasoning sauce) - ¼ cup; Orange juice - ½ cup; Avocado oil - 2 tablespoons; Grated fresh ginger - 1 tablespoon; Chile-garlic paste, or to taste - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Boneless, skinless chicken thighs, each cut into 5 pieces - 3; Pineapple juice - ¼ cup; 3 (24-inch) long metal skewers - ¼ cup; Red bell pepper, cut into 1-inch pieces - ¾ cup; Onion, cut into 1-inch pieces - ½ large; Zucchini, cut into 1/4-inch slices - 1 small; Fresh pineapple chunks - 1 ½ cups; Hot cooked rice - 1 ½ cups

Ingredients for - Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables

1. Coconut aminos (soy-free seasoning sauce) ¼ cup

2. Orange juice ½ cup

3. Avocado oil 2 tablespoons

4. Grated fresh ginger 1 tablespoon

5. Chile-garlic paste, or to taste 1 tablespoon

6. Salt and ground black pepper to taste 1 tablespoon

7. Boneless, skinless chicken thighs, each cut into 5 pieces 3

8. Pineapple juice ¼ cup

9. 3 (24-inch) long metal skewers ¼ cup

10. Red bell pepper, cut into 1-inch pieces ¾ cup

11. Onion, cut into 1-inch pieces ½ large

12. Zucchini, cut into 1/4-inch slices 1 small

13. Fresh pineapple chunks 1 ½ cups

14. Hot cooked rice 1 ½ cups

How to cook deliciously - Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables

1 . Stage

Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.

2 . Stage

Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.

3 . Stage

Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.

4 . Stage

Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.

5 . Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

6 . Stage

Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

7 . Stage

Serve skewers over hot cooked rice.