Grilled Citrus Chicken Kebabs

Grilled Meats, Grilled Vegetables, Grilling, Healthy Eating, Main Dish, Poultry, Seasonal Recipes, Summer Recipes | 11 comments

This post brought to you by Sunkist. All opinions are 100% mine.

While visiting Crete earlier this summer I was able to enjoy the most delicious oranges. They tasted as sweet as candy. I didn’t realize that oranges were particularly special in Greece, but I frequently saw oranges trees in the area.

valencia oranges recipe

Every morning I enjoyed a large bowl of deliciously thick authentic Greek Yogurt flavored only with honey. It was so pure. The oranges in Crete were some of the sweetest and juiciest I’ve tasted, so I piled slices of them on top of my yogurt.

After returning home I really missed those beautiful oranges paired with delicious Greek yogurt.

I was always under the impression that orange season was winter. However, I recently found out that my impression was based on my purchase of Navel Oranges.

Did you know that Valencia Oranges are often referred to as summer oranges because they are available from February through October, with peak supplies in May, June and July.

I was glad to learn this because I love sweet, juicy oranges. Now I can enjoy them during the summer!

Another thing that I didn’t know about oranges is that Valencias may occasionally “regreen” in warm weather.

Watch this quick Sunkist Valencia Oranges Re-greening Video to find out why Valencia oranges re-green.

Chef Robert Danhi also shares some great tips for peeling, slicing, and enjoying these juicy Valencias in your diet in his video.

Valencias turn bright orange when they ripen on the tree, but warm temperatures can make their skin reabsorb chlorophyll as they hang on the tree causing the orange color to look partly green—although the outside is green, the inside remains ripe and delicious!

Citrus Chicken Mariande and Kebab Recipe

If you’re looking for a great way to use oranges this summer you’ll love these Grilled Citrus Chicken Kebabs. The chicken is tender and juicy after soaking in a marinade of lemon, lime and orange juice.

I grill the chicken up with lots of colorful bell peppers and red onion. Serve it with a side of Serve with grilled pita chips and Tzatziki Cucumber Yogurt Dip for a Greek feel.

More Delicious Recipes Featuring Oranges


Grilled Citrus Chicken Kebabs

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juice and zest of 1 lime
juice of 2 lemons
zest of 1 lemon
juice of 2 oranges
1 teaspoon salt
1/4 - 1/2 teaspoon pepper
2 cloves garlic, minced
1/4 cup chopped fresh mint
1/3 cup olive oil
2 pounds boneless, skinless chicken breast
1 red bell pepper
1 yellow or orange bell pepper
1 green bell pepper
1 large red onion


In a medium sized bowl, combine the lime juice, lime zest, lemon juice, lemon zest, orange juice, salt, pepper, garlic, and mint. Whisk to combine.

Cut chicken breast into 1 1/2 inch chunks. Toss the chicken in the marinade and pour into a resealable gallon sized Ziploc bag. Marinade for at least 1 hour, or up to overnight.

Meanwhile, if using bamboo skewers for the kebabs, soak them in water for at least an hour to avoid burning during grilling. Otherwise, use metal skewers.

Cut the peppers and onions into large chunks, about 1 1/2 to 2 inch wedges. Assemble the kebabs by alternating chicken, onion, and bell pepper on the skewers.

Grill over high heat for 3-5 minutes per side, or until chicken is cooked through. Chicken is done when juices run clear and a thermometer reaches 165 degrees F.

Remove kebabs from grill and let rest for 3-5 minutes on a plate gently tented with foil.

Serve with grilled pita chips and Tzatziki Greek Cucumber Yogurt Dip.

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Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Amber | Bluebonnets & Brownies - July 06, 2011 @ 7:46 am

    Oh man, these kebabs look so great! You learn something new every day. I promise not to shy away from re-greened oranges from now on!


  • 2
    Kulsum at JourneyKitchen - July 06, 2011 @ 7:50 am

    I love using ziploc bag for marination. Makes for no cleaning :-) This is just the kind of kebabs I want to have these days. Lovely!


  • 3
    Sylvie @ Gourmande in the Kitchen - July 06, 2011 @ 8:17 am

    I love Valencias, I never knew about the re-greening effect before, very interesting.


  • 4
    Amanda - July 06, 2011 @ 8:42 am

    Those oranges are beautiful!!! And what a fun and unique recipe!


  • 5
    Aimee @ Simple Bites - July 06, 2011 @ 12:39 pm

    Wow, Katie, oranges and chicken sound just perfect right now, Fantastic recipe!


  • 6
    Jen @ My Kitchen Addiction - July 07, 2011 @ 7:04 am

    Love the kebabs… I don’t know why, but I rarely think to use oranges with chicken. Great idea!


  • 7
    Sues - July 07, 2011 @ 8:00 am

    Those kebabs look SO fresh and delicious. And they make for an absolutely stunning photo :)


  • 8
    Suzi - July 07, 2011 @ 8:28 am

    Here’s an idea for a refreshing drink w/kebobs using those orange peels. Make a simple syrup of 1 cup sugar, 1 cup water in a sauce pan but add the orange peel and let simmer 2 minutes than cool. Remove the peel and stir in 1 cup of orange juice (fresh is great but not critical) and pop into frige. When time to serve, add two or three cans of chilled club soda, stir gently and pour into an ice filled glass. It’s tart and slightly sweet and so refreshing.


  • 9
    Tracy - July 07, 2011 @ 10:04 am

    I don’t think I’ve ever had Valencias before but they sound absolutely amazing. I’d also love to make them into marmalade!!


  • 10
    Cindy Sullivan - July 09, 2011 @ 5:33 am

    I made the kabobs last night for dinner. They were tasty and refreshing on a hot summer night. Paired with sweet potatoes and a salad.


  • 11
    Chili - July 11, 2011 @ 9:30 am

    From someone who is known as the King of the Kabob, these look very tasty. Gonna have to try this recipe.


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