Orange Teriyaki Chicken Kebabs with Couscous

This is a super quick and easy weeknight meal that works any time of year.  Orange zest and juice tie the kebabs and pasta together and the sweet and tangy sauce for the chicken is delicious.  Couscous cooks ridiculously fast, but you could use quinoa instead if you have more time to cook.  You could also add whatever vegetables you like to it to change it up.

Cut boneless, skinless chicken thighs into chunks and thread them onto skewers.  Thighs will stay moister than breasts.  Grill and baste with a sauce of olive oil, ginger, garlic, orange zest and juice, rice vinegar, soy sauce, brown sugar, orange marmalade, honey, and chili flakes.  It sounds like a lot of ingredients, and it is, but it makes a sauce that is rounded out and rich.

Serve the chicken with the couscous and drizzle with extra sauce.  Fast, easy, delicious.

Orange Teriyaki Chicken Kebabs
adapted from Tracey’s Culinary Adventures
serves 2-4

2 tbsp extra-virgin olive oil
1 tbsp ginger, finely grated
1 tbsp orange zest
1 garlic clove, minced
1/4 cup rice vinegar
3 tbsp soy sauce
2 tbsp brown sugar
2 tbsp orange marmalade
1 tbsp freshly squeezed orange juice
1 tbsp honey
pinch of red pepper flakes (I omitted these)
1 1/4 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes

To make the sauce:  Set a small saucepan over medium heat and add the olive oil.  Add the ginger, orange zest, and garlic; cook, stirring frequently, for 1-2 minutes, or until fragrant.  (Watch carefully, you don’t want to let the garlic burn, or it’ll be bitter.)  Stir in the rice vinegar, soy sauce, brown sugar, orange marmalade, orange juice, honey, and red pepper.  Bring to a simmer and continue cooking for 3-5 minutes, or until the sauce has thickened slightly.  Set aside half of the sauce to serve with the cooked chicken, the other half is for brushing the kebabs.

Preheat your grill (I used a grill pan) to medium-high heat (400-450 F) and oil the grates lightly.  While the grill is heating, thread the chicken cubes onto skewers (I used metal ones, but if you use wooden skewers, soak them in cold water first).

Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides.  Brush one side of the kebabs liberally with the sauce then flip and cook until the sauce caramelizes, about 1 minute.  Brush the other side with the sauce, flip and cook until caramelized, about 1 more minute.  The total cooking time should be about 12-15 minutes.  Transfer the kebabs to a platter and let rest for 5 minutes before serving with the reserved sauce.

Couscous with Orange, Corn, and Scallions
adapted from Just a Taste
serves 4

1 cup uncooked couscous
1 cup frozen corn, thawed
1 1/2 tsp orange zest
1 tbsp fresh orange juice
2 tbsp unsalted butter, melted
1 1/2 tsp honey
1/4 tsp salt
1/8 tsp black pepper
2 scallions, chopped

Cook the couscous according to package instructions. Add the corn at the end and cover to let warm through.

Prepare the dressing by whisking together the orange zest, orange juice, melted butter, honey, salt, and pepper in a large bowl.

Add the couscous mixture and chopped scallions to the bowl with the dressing and toss until it’s evenly coated. Season with salt and pepper to taste and serve.