1 cup concentrated orange juice, thawed
1/4 cup cider vinegar
1/4 cup soy sauce
2 tbsp sesame oil (optional)
4 garlic cloves, minced
1 tbsp ground ginger (or minced)
1/2 tsp salt
1/2 tsp tabasco sauce
2 tbsp liquid honey
4 boneless/skinless chicken breasts, cut into approx 1 inch cubes
Note: if you do not have metal brochettes, remember to soak the wooden brochettes in water before use (this will allow for an easy and clean removal of your meat once cooked).
1. In a tupperware bowl, mix the concentrated orange juice, the cider vinegar, the soy sauce, the sesame oil (if choose to include it), the garlic, the ginger, the salt and the tabasco sauce. Pour 1/4 cup of the marinade into another bowl, add the honey and mix. Set aside.
2. Add the chicken cubes to the marinade which does NOT have any honey, and mix well to coat the chicken. Cover the bowl with its lid, or with saran wrap and leave in fridge for 3 to 4 hours (Note that you can prepare the chicken up to this step and cook the chicken the next day).
3. Set the barbecue to medium-high heat. Skewer the chicken cubes onto the brochettes (note that you can include some veggies of your choice - I put bell peppers, onions and zuchinis). Place the brochettes on the oiled gril of the barbecue and brush on the marinade portion to which you had added honey (Do NOT use the portion that was used to marinade the chicken in!) Close the barbecue lid and cook for 10 minutes (flip the brochettes twice during cooking). Brush on more of the honey preparation and continue cooking for 1 to 2 additional minutes, or until chicken is no longer pink inside.