Grilled Citrus Chicken Kebabs
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.
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!
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
- Cardamom Citrus Coffee Cake
- Chocolate Orange Bread
- Citrus and Rosemary Roast Chicken
- Lettuce with Oranges, Fennel and Pomegranate
- Mixed Greens with Oranges and Balsamic Steak
- Raspberry Orange Smoothies
- See Sunkist’s website for additional Sunkist citrus recipes
- 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. Marinate 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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Nutrition InformationYield 8 Serving Size 1
Amount Per ServingCalories 363 Total Fat 13g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 10g Cholesterol 96mg Sodium 406mg Carbohydrates 25g Net Carbohydrates 0g Fiber 3g Sugar 17g Sugar Alcohols 0g Protein 37g