Grilled Orange Chicken Skewers W/Cranberry Plum Sauce

• 6 chicken thighs, skinned and boned
• bamboo skewer, soaked in water for 30 min
• 1 red bell pepper, cubed
• 1 green bell pepper, cubed
• 12 cup fresh squeezed orange juice
• 12 teaspoon oregano
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• salt
• fresh ground pepper
• 1 navel orange, cut into half slices
• 1 cup jellied cranberry sauce
• 1 tablespoon rice vinegar
• 14 cup plum preserves
• 1 teaspoon horseradish
• 18 teaspoon ground cinnamon
• 18 teaspoon salt

1. Cut each chicken thigh into 12 small pieces.
2. On a bamboo skewer, place 3 pieces of chicken alternately with 1 piece green bell pepper and 1 piece red bell pepper.
3. Set aside.
4. In large shallow baking dish, combine all remaining ingredients except the orange to make marinade.
5. Dip chicken skewers in mixture to coat; arrange skewers in baking dish, cover and marinate for at least 2 hours or overnight.
6. At cooking time, prepare Cranberry Plum Sauce; keep warm until needed.
7. Drain chicken.
8. Place skewers over hot charcoals, grilling for 3 to 5 min.
9. ; turn once or until chicken is done, about 2 minute on each side.
10. (Or, broil skewers for 4 min., turning skewers once to cook about 2 minute on each side.
11. ).
12. Arrange on serving platter around bowl of Cranberry Plum Sauce.
13. Garnish with orange slices.
14. Cranberry Plum Sauce: In medium saucepan, mix all ingredients.
15. Whisk mixture over medium heat until well-blended and hot.
16. Pour into small serving bowl.
17. Serve warm with chicken.

chicken, bamboo skewer, red bell pepper, green bell pepper, fresh squeezed orange juice, oregano, mustard, olive oil, salt, fresh ground pepper, orange, cranberry sauce, rice vinegar, preserves, horseradish, ground cinnamon, salt

Taken from www.food.com/recipe/grilled-orange-chicken-skewers-w-cranberry-plum-sauce-490237 (may not work)