Grilled Chicken and Orange Skewers With Zucchini Rice

Grilled Chicken and Orange Skewers With Zucchini Rice
Con Poulos
Slices of orange add a tantalizing citrus flavor to chicken and onion kebabs.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
45
minutes

Ingredients

1
cup
long-grain white rice
1
medium zucchini, coarsely grated
1 1/4
pounds
boneless, skinless chicken thighs (6 to 7), cut into 1 1⁄2-inch pieces
1
small red onion, cut into 1 1⁄2-inch pieces
1
navel orange, cut into 16 pieces
1
tablespoon
olive oil, plus more for the grill
1/2
teaspoon
ground cumin
1/4
teaspoon
cayenne pepper
kosher salt and black pepper

Directions

  1. Soak 8 small wooden skewers in water for at least 15 minutes.
  2. Cook the rice according to the package directions. Remove from heat, sprinkle the zucchini over the rice, cover, and let stand 5 minutes. Fluff the rice with a fork and fold in the zucchini.
  3. Meanwhile, in a large bowl, toss the chicken, onion, and orange with the oil, cumin, cayenne, ¾ teaspoon salt, and ¼ teaspoon black pepper; thread onto the skewers. Heat a grill or grill pan to medium, lightly oil the grate, and grill the skewers, turning occasionally, until the chicken is cooked through and the onion is just tender, 15 to 18 minutes. Serve with the rice.
Charlyne Mattox
April 2011

Nutritional Information

  • Per Serving
  • Calories 473
  • Fat 17 g
  • Sat Fat 4 g
  • Cholesterol 93 mg
  • Sodium 454 mg
  • Protein 30 g
  • Carbohydrate 48 g
  • Sugar 5 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 55 mg
What does this mean? See Nutrition 101.