Grilled Chicken and Orange Skewers With Zucchini Rice

chicken-orange-skewers
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 473 calories
    • 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

Ingredients

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