Orange Chicken Marinade

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  0.5 cup Orange Juice, Fresh
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  2 tbsp Soy Sauce, Low Sodium
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  1 tbsp Honey
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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 Orange(262g)
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  kosher salt and freshly ground black pepper (to taste)
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  Cilantro, Fresh

Instructions

1. 1Whisk together the fresh orange juice, low sodium soy sauce, and honey in a medium bowl until the honey dissolves completely.
2. 2Place the chicken breast pieces in a ziptop bag, pour in the marinade, seal tightly while removing excess air, and massage to coat evenly. Refrigerate for at least 30 minutes or up to overnight.
3. 3Cut one orange into thin 1/4-inch rounds, then halve each round. Cut the onion and bell pepper into 3/4-inch chunks.
4. 4Preheat a grill pan or outdoor grill to medium-high heat (about 425°F) for 5 minutes. Thread the chicken, onion chunks, bell pepper chunks, and orange slice halves onto skewers in alternating order, folding each orange slice in half as you thread it.
5. 5Lightly oil the hot grill grates, then place the skewers on the grill. Cook covered over medium-high heat for 6–8 minutes, turning once or twice, until the chicken is no longer pink in the center and reaches an internal temperature of 165°F.
6. 6Place the reserved orange halves cut-side down on the grill and cook over medium-high heat for 2–4 minutes without moving them, until the flesh is nicely charred and caramelized.
7. 7Remove the skewers to a plate and season with kosher salt and black pepper. Let the orange halves cool slightly, then squeeze the juice over the skewers and divide evenly into 6 airtight containers while hot.
8. 8Top each container with fresh cilantro, seal, and refrigerate until ready to serve.