Orange Herb Chicken Kabobs with Blueberry Balsamic Sauce
Easy gluten free chicken kabobs in fresh herb marinade. Top with rich blueberry balsamic sauce.
Course Appetizer
Cuisine American
Keyword chicken kabobs with sauce, grilled chicken kabob, orange herb chicken
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 10kabobs
Calories 72kcal
Author Plating Pixels
Ingredients
Orange Herb Chicken Marinade
¼cuppacked fresh cilantro leaves
¼cuppacked fresh basil leaves
2tablespoonsextra-virgin olive oil
Juice from 1 medium orange
1tablespoonfresh grated orange zest
2garlic cloves
¾teaspoonsalt
½teaspoonblack pepper
2-3poundspounds boneless skinless chicken breastscut into ½-inch strips
Metal or woodensoaked in water skewers
Blueberry Balsamic Sauce
1cupfresh blueberriesdivided
2teaspoonsminced pickled jalapeños
1green onion stalksliced
2tablespoonsbalsamic vinegar
1tablespoonagave syrup
½teaspooncorn starchmixed with 1–2 teaspoons water
Instructions
Orange Herb Chicken
Add all marinade ingredients (except chicken) into a food processor. Pulse until minced and well combined, stirring and scraping sides as needed.
Place chicken strips and marinade in a large ziplock bag or bowl. Mix to evenly coat. Refrigerate for at least an hour and up to four. You can move onto the sauce while marinading.
Preheat grill to medium high. Tightly thread chicken accordion style onto skewers (leave marinade coating on chicken). Lightly coat grill with oil to prevent sticking. Grill 12–15 minutes until cooked through and grill marks appear; rotating midway.
Blueberry Balsamic Sauce
Place ½-cup blueberries, jalapeños and green onion into clean food processor. Pulse for roughly 30 seconds to blend into small chunks. Set aside.
In a small pan, heat reaming ½-cup blueberries, balsamic vinegar and agave syrup over medium heat until just boiling. Reduce heat to low and simmer for 10 minutes. Smash blueberries in pan with a masher or flat spoon. Stir in cornstarch mix. Increase heat to medium, then boil 2–3 minutes to thicken up, stirring often. Combine with minced blueberry mixture. Allow to cool.
Spoon chilled sauce over grilled chicken kabobs and serve.