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Title: Grilled Orange Chicken Skewers w/ Cranberry Plum Sauce
Categories: Holiday Poultry
Yield: 24 Appetizers
| 6 | Chicken thighs; skinned & | |
| . boned | ||
| 24 | Bamboo skewers; soaked in | |
| . water for 30 minutes | ||
| 1 | Red bell pepper; cubed | |
| 1 | Green bell pepper; cubed | |
| 1/2 | c | Orange juice; fresh squeezed |
| 1/2 | ts | Oregano |
| 1 | ts | Dijon-style mustard |
| 2 | tb | Olive oil |
| 1/8 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | Naval orange | |
| CRANBERRY PLUM SAUCE | ||
| 1 | c | Jellied cranberry sauce |
| 1 | tb | Rice vinegar |
| 1/4 | c | Plum preserves |
| 1 | ts | Prepared horseradish |
| 1/8 | ts | Cinnamon |
| 1/8 | ts | Salt |
Cut each chicken thigh into 12 small pieces. On a bamboo skewer, lace 3 pieces of chicken alternately with 1 piece of green bell pepper and 1 piece of red bell pepper. Set aside.
In a large shallow baking dish, combine all remaining ingredients except the orange to make a marinade. Dip the chicken skewers in the marinade to coat; arrange skewers in a baking dish, cover and marinate for at least 2 hours or overnight.
At cooking time, prepare the Cranberry Plum Sauce; keep warm until needed. Drain the chicken. Broil the skewers for 4 minutes, turning skewers once to cook about 2 minutes on each side.
Arrange on serving platter around bowl of Cranberry Plum Sauce. Garnish with orange slices.
Makes about 24 appetizer servings.
** Cranberry Plum Sauce **
In a medium saucepan, mix all ingredients. Whisk mixture over medium heat until well blended and hot. Pour into small serving bowl. Serve warm with the chicken. ** Dallas Morning News -- Neighborhood Shopper -- 25 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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