Sweet, citrusy orange mixes with spicy poblano chile to give these chicken kabobs an extra kick.
Servings: Makes 4 servings
Ingredients 2 Amish chicken breasts , skin removed and cut into 1 inch cubes1/3 cup extra-virgin olive oil2 teaspoons minced garlic1/2 cup freshly squeezed orange juice1 tablespoon freshly squeezed lime juice3 tablespoons chopped cilantro1 large poblano chile , seeded and cut into 1 inch pieces8 12-inch wooden skewers , soaked in water for 4 hours1 orange , cut in halfSalt and freshly ground black pepper
Toss all the ingredients together (except for the whole orange) and marinate for 30 minutes.
Alternate the chicken and poblano chile pieces on the wooden skewers and season with salt and freshly ground black pepper. Place the skewers on a pre-heated grill over a moderate flame and cook for 3 minutes on each side or until the chicken is cooked.
Season once more with salt and pepper and squeeze a fresh orange over the cooked chicken kabobs.
From the book Charlie Trotter Cooks at Home