By Tracey
Grilled Rosemary Chicken Kebabs with Sweet and Sour Orange Dipping Sauce
barely adapted from Fine Cooking
Ingredients:
- 2 teaspoons minced fresh rosemary, divided
- 1 teaspoon dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon vegetable oil
- 1 1/4 lb boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch cubes
- 1/2 cup orange marmalade
- 2 tablespoons rice vinegar
Directions:
Combine 1 1/2 teaspoons of the rosemary, the brown sugar, salt, pepper and red pepper flakes in a small bowl. Place the chicken in a medium bowl, and drizzle the oil over it, tossing to coat. Top the chicken with the spice mixture and toss until the chicken is evenly coated.
To make the dipping sauce: Combine the remaining 1/2 teaspoon of rosemary, the marmalade and the rice vinegar in a small saucepan. Set over low heat and stir just until the mixture is heated through. Cover and remove from the heat.
Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates). While the grill is heating, thread the chicken cubes onto skewers (we used metal ones, but if you’re going with wood skewers, you might want to soak them in cold water beforehand).
Place the kebabs on the grill and cook, giving them a quarter turn every 3 minutes or so, until they are slightly charred on all sides and cooked through, about 12-15 minutes total. Transfer the kebabs to a platter and let them rest for about 5 minutes. Serve with the warm dipping sauce.
