Chicken Skewers with Orange-Basil Marinade
Get grilling with unique and delicious flavors and try these Chicken Skewers with Orange-Basil Marinade this summer! Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Chicken Skewers with Orange-Basil Marinade
Ingredients
- 1/4 C. Tropicana Orange Juice
- 1/4 C. Extra-Virgin Olive Oil
- 1 Shallot, quartered
- 2 tsp. Dijon Mustard
- 2 Tbsp. Apple Cider Vinegar
- 1 C. Fresh Basil, divided
- 1 1/4 Lb. Boneless, Skinless Chicken Breasts, lightly pounded and cut into 1-inch-wide, lengthwise strips
- 1/4 tsp. Kosher Salt
Instructions
- Combine orange juice, olive oil, shallot, mustard, vinegar and ¾ cup basil in a small food processor and blend until smooth. Reserve 2 tablespoons and add remaining marinade to a zip-top storage bag. Add chicken to the bag, remove excess air and seal. Gently shake bag to cover chicken in marinade. Refrigerate for at least 30 minutes and up to 4 hours.
- Preheat grill to medium-high. Clean the grill grates and brush them with oil.
- Remove chicken from marinade, let any extra drip off, then thread onto skewers. Season with salt.
- Add chicken to the grill and cook 4 minutes. Flip and continue cooking until internal temperature reaches 165 degrees F, about 4 to 5 more minutes.
- Thinly slice remaining ¼ cup basil leaves and use as garnish. Serve with reserved marinade.
Notes
Recipe provided with permission from our friends at Tropicana.
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