Squeeze Hale Grove oranges for the juice for the marinade in this recipe.<\/p>\n
Prep: 30 minutes
\nMarinate time: 30 minutes
\nCook: 15 minutes
\nYield: 4 servings<\/p>\n
INGREDIENTS<\/strong><\/p>\n Marinade<\/p>\n 1\/3 cup fresh orange juice Kabobs<\/strong><\/p>\n 1 pound boneless chicken breasts, cut into 11\/2-inch pieces Navel Orange Salsa<\/strong><\/p>\n 1 cup diced fresh oranges (about 11\/2 Hale Navel oranges) DIRECTIONS<\/strong><\/p>\n 1. Preheat grill to 350? to 400? (medium-high) heat. <\/p>\n 2. For the marinade, whisk together orange juice, olive oil, 2 tablespoons lime juice, honey, 1\/2 teaspoon jalape?o, orange zest, salt and pepper in a small bowl. Pour half orange juice mixture into a shallow dish or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and let stand 30 minutes. Pour remaining orange juice mixture into another shallow dish or freezer bag; add oranges, bell peppers and onion, and tossing coat; cover or seal, and let stand 20 minutes.<\/p>\n 3. For the Navel Orange Salsa, in a small bowl combine 1 cup diced oranges, remaining jalape?o, 1 teaspoon purple onion, 1 teaspoon bell pepper, cilantro and remaining lime juice, tossing to coat. Refrigerate or set at room temperature until ready to serve.<\/p>\n 3. Remove chicken and vegetables from marinade, discarding marinade. Thread chicken, oranges and vegetables alternately onto 8 skewers. <\/p>\n 4. Grill kabobs, covered with grill lid, 12 to 15 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally. Remove kabobs from grill. Let stand 5 minutes before serving. Serve with Navel Orange Salsa.<\/p>\n *Note: Leave the orange peel on the 8 pieces of orange that you are placing on the skewers with the chicken and vegetables.<\/p>\n","protected":false},"author":1,"featured_media":35116,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","tags":[44],"cuisine-recipe-category":[61],"cuisine-recipe-course":[],"cuisine-recipe-cuisine":[],"class_list":["post-41344","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","tag-navel-oranges","cuisine-recipe-category-entree"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe\/41344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=41344"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media\/35116"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=41344"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=41344"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=41344"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=41344"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=41344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n3 tablespoons olive oil
\n1\/4 cup fresh lime juice, divided (1 lime)
\n1 teaspoon honey
\n1 teaspoon finely chopped and seeded fresh jalape?o, divided
\n1\/2 teaspoon freshly grated orange zest
\nDash salt
\n1\/4 teaspoon freshly ground pepper <\/p>\n
\n1 Hale Navel Orange, cut into 8 (11\/2-inch pieces) *
\n1 medium red bell pepper, seeded and cut into 11\/2-inch pieces
\n1 medium green bell pepper, seeded and cut into 11\/2-inch pieces
\n1 small yellow red bell pepper, seeded and cut into 1-inch pieces
\n1 small purple onion, cut into 1-inch pieces<\/p>\n
\n1 teaspoon finely chopped purple onion
\n1 teaspoon finely chopped red bell pepper
\n1 teaspoon finely chopped cilantro<\/p>\n