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Charred orange-glazed chicken on skewers brings a punch of zesty flavor with a sticky sweet sauce covering each juicy chunk. We can’t get enough of these in our backyard every summer. They’re a hit—never any leftovers and they’re so easy for quick weeknight dinners.
My first time trying this was at a friend’s cookout and now it’s a mainstay in our meal lineup. Every time I taste it, it feels like a sunny family evening out on the patio.
Vibrant Ingredients
- Cornstarch: gives the sauce a shiny finish and makes it stick to the chicken
- Black pepper: brings a warm kick underneath all the flavors
- White pepper: optional for a little extra zip and a mellow bite
- Garlic: use fresh minced for loads of flavor
- Vegetable oil: adds moisture—something neutral is best, like canola or grapeseed
- Orange zest: lifts the whole dish with bold citrus aroma—just use the brightly colored skin
- Orange juice: fresh-squeezed gets you the brightest taste
- Maggi sauce or soy sauce: gives that deep, savory saltiness—shoot for the low-salt versions if you want
- Chicken breasts: boneless and no skin—look for firm, plump pieces that haven’t gone yellowish
Grab fresh oranges and good quality chicken each time. The flavor really soaks in with the marinade so don’t rush that step.
Step-by-Step Walkthrough
- Serve It Up:
- Lay your finished skewers on a big plate, spoon some warm orange sauce over them, and dig in. These are awesome with rice or your favorite veggie sides.
- Make the Orange Sauce:
- Take the leftover marinade, pour it into a small saucepan, and heat till it bubbles on medium. Throw in the cornstarch and keep stirring until everything thickens and gets nice and smooth. Pull it off the heat when it’s glossy.
- Grill the Chicken:
- Arrange the chicken skewers flat on your hot grill—don’t crowd them. Grill eight to ten minutes per side until they look golden and are cooked through to 165°F inside. Turn them here and there to get lovely grill marks and juicy meat.
- Heat the Grill:
- Lightly oil the grill or your grill pan so stuff doesn’t stick. Get it hot on medium-high for about three minutes until the surface looks just shiny.
- Prep the Skewers:
- Soak wooden skewers in water for thirty minutes if you’re using them—that way, they won’t burn up. Load six or seven chicken chunks per stick, leaving a little space between each one so they cook evenly.
- Marinate the Chicken:
- Mix Maggi or soy sauce, orange juice, orange zest, oil, garlic, both peppers, and your chicken pieces in a bowl. Stir well so every piece gets wet. Cover and stash in the fridge for at least an hour—overnight makes it even better.
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The glossy, zippy orange sauce on top is always my favorite. I always reach for fresh oranges for the boldest flavor. The smell takes me right back to my kids waiting on dinner as soon as the grill gets going.
How to Store Leftovers
Let the chicken cool, then slide it off the skewers and toss everything into a container with a good lid. It’ll stay good in the fridge for up to three days. To warm it up, go gentle—microwave with a splash of water or heat on the stove until it’s just hot.
Swaps and Substitutions
No Maggi sauce? Try tamari or coconut aminos if you need to dodge gluten. Fresh orange juice gives the brightest zing, but bottled will do in a pinch. And if you want richer flavor, swap in chicken thighs—they’ll need a couple extra minutes on the grill.
How to Serve
Put these skewers over hot rice or plate them with a crisp salad for a meal that feels extra summery. They’re great tucked into wraps with slaw, or just set out with grilled veggies and some extra orange sauce. I go big and pile everything on one big platter for parties—don’t forget the pickled veggies on the side!
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History and Food Traditions
Chicken with orange is a longtime favorite in Asian-style cooking—especially in Chinese dishes that lean on citrus marinades. This version borrows those awesome flavors but keeps things simple for outdoor grilling. You get that sweet, tangy, and savory blend that really shows off how global food traditions mix at our summer cookouts.
Frequently Asked Questions About Recipes
- → How long should the chicken marinate?
Let it soak for a minimum of one hour, but leaving it overnight gives you the juiciest, tastiest chicken.
- → Can I use wooden skewers for grilling?
Definitely—just dunk those wooden sticks in water for about 30 minutes so they don't char on the grill.
- → What internal temperature should the chicken reach?
The middle of the chicken should hit 165°F. That way it's safe to eat and stays nice and moist.
- → Is this dish suitable for gluten-free diets?
Yep! Just grab a gluten-free soy sauce or a Maggi that works for gluten-free folks—that keeps the marinade safe for everyone.
- → Can I cook these skewers without a grill?
For sure! Toss them in a 480°F oven or pop them in the air fryer at 350°F. Both ways give you delicious, juicy chicken—just a slightly different texture.
- → How should leftovers be stored?
Slip the chicken off the sticks and keep it sealed up in the fridge. It'll stay good for up to three days.