Aaron Himrod – Citrus Chicken Kabobs
After a long day at the Himrod Family Nursery, I like to relax and enjoy one of my favorite grilling recipes made with a delicious Florida Orange Juice kick. I enjoy adding the flavor of Florida Citrus to our family kabob recipe, and hope you enjoy it as much as we do.
Want to learn more about our Florida Citrus Growers? Meet Aaron Himrod, a third generation grower.
Ingredients
- 1 cup (250 ml) Florida Orange Juice
- 1 lime
- 1 lime*
- Whisk
- Cutting board
- 2 Lbs. Chicken tenders
- ½ tsp. ground thyme
- ¼ tsp. granulated garlic
- 1 tsp. salt
- White pepper to taste
Preparation
In a medium mixing bowl, add 1 cup of Florida Orange Juice, the juice of one lime, garlic, ground thyme, salt, pepper, oil and soda. Add chicken and completely coat with marinade. Cover the bowl and place in the refrigerator for at least an hour.
If you are using wood skewers, soak skewers for 20-30 minutes. Make sure the entire stick is completely covered in water. Once the skewers have soaked, remove and start to assemble the skewers with food.
Remove the chicken from the fridge and lace through each skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it fancy. Set kabob on a plate and repeat the process with your other skewers. Once completed, drizzle extra marinade over the chicken and let it sit while grill is heating up.
Heat gas or charcoal grill and place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. To know if the chicken is done, the juices should be clear and the center of thickest part is cut (170° F). If not done, continue to cook. The kabobs should be ready in 8-10 minutes.
Remove from grill and serve immediately; or cover with foil and serve later.
If you cover the kabobs with foil for at least 20 minutes after cooking, I find the foil traps in the flavor and juices of the chicken. Add other vegetables to your kabob to increase the flavor.
