Ingrédients pour Chicken Kebabs Shanghai
- 1 tablespoon orange zest
- Fresh Orange Juice
- Brown Sugar
- 2 tablespoons soy sauce
- Fresh Ginger
- Rice Vinegar
- Sesame Oil
- Ground Coriander
- Chicken Breasts
- 1 cup cubed fresh pineapple
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Comment préparer Chicken Kebabs Shanghai
- In a medium bowl, whisk together 1 tablespoon orange zest, 1/4 cup orange juice, 2 tablespoons brown sugar, 2 tablespoons soy sauce, 1 tablespoon grated fresh ginger, 1 tablespoon rice vinegar, 1 tablespoon olive oil, and 1 teaspoon ground coriander. Set aside 1/4 cup of this marinade.
- Add 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch cubes) to the remaining marinade.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- Remove chicken from marinade, reserving the marinade. Drain briefly.
- Thread chicken and pineapple chunks (about 1 cup cubed fresh pineapple) onto thin metal skewers, alternating 2 chicken pieces and 1 pineapple chunk.
- Brush reserved marinade generously over the pineapple and chicken on skewers.
- Preheat grill to medium-high heat (around 400°F).
- Place skewers on the preheated grill, about 4-6 inches from the heat source.
- Cook for 12-15 minutes, turning and basting frequently with the reserved marinade, until the chicken is cooked through (internal temperature of 165°F) and no longer pink in the center. Pineapple should be slightly caramelized.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
137g
Fat
25g
Carbs
14g