This recipe reminds me of something that I would end up craving in the middle of the afternoon, and end up calling the local chineese delievery restaurant to have this item delievered to me (which would = high calories). This recipe is different. It is 230 calories per serving (about 5 pieces of chicken). This recipe is from one of the Biggest Loser recipes, fyi :)
Yield: Serves 6.
What you will need:
Juice of 3 oranges
1 Tbsp. honey
2 garlic cloves, finely chopped
1 Tbsp finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large springs of rosemary about 10 to 12 inces long, with half the leaves removed
Get cookin' ya'll!:
1. Preheat a grill or grill pan on medium high heat
2. Place the orange juiceinto a small saucepan and cook over medium heat until the orange juice has the consistency of a very THIN syrup. Add the dijun, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve.
3. Evenly divide the cubed chicken amoung the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
4. Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
5. Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.
Yield: Serves 6.
What you will need:
Juice of 3 oranges
1 Tbsp. honey
2 garlic cloves, finely chopped
1 Tbsp finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large springs of rosemary about 10 to 12 inces long, with half the leaves removed
Get cookin' ya'll!:
1. Preheat a grill or grill pan on medium high heat
2. Place the orange juiceinto a small saucepan and cook over medium heat until the orange juice has the consistency of a very THIN syrup. Add the dijun, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve.
3. Evenly divide the cubed chicken amoung the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
4. Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
5. Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.
What we thought:
Jimmy rated this a 7/10. Reason being: he added too much ginger.
I rate it a 7 1/2-8/10. It was good, it tasted fresh, but I felt like something was missing. I don't know, but it was good, and we will be making it again!
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