Grilled Orange Ginger Chicken and Veggie Kabobs

Dairy-free, Gluten-free

Here in Oregon, the mere glimpse of sunshine and heat means one thing… BBQ TIME! Is it just me or is it oh so satisfying to wipe the dust off your patio furniture, start up the barbecue & get grillin! 

I love having fun with recipes on the barbecue so expect to see plenty this summer! I want you to be prepared for those family BBQ’s with tasty, healthy options… & maybe even some healthy cocktails comin your way soon too ;) Please share your summer faves with hashtag #wanderfullywholesomesummer so we can pretend we are BBQ’in together! 

For this summer-inspired meal, I whipped up some Grilled Orange Ginger Chicken with vegetable kabobs and grilled corn! 

Simple, easy, fresh - and a new favorite in my house! 

Grilled Orange Chicken and Veggie Kabobs

Prep time: 30 minutes + 1-3 hours marinating in fridge

Cook time: About 35 minutes (less if you have a larger grill and can fit everything on it at once)

What you’ll need:

Grilled Orange Ginger Chicken Ingredients -

• 5-6 chicken breasts, sliced thinly lengthwise

• 2 oranges, zested and juiced

• 3 Tbsp gluten free Tamari, 50% sodium

• 1 Tbsp coconut aminos

• 1 Tbsp honey

• 1 tsp ginger, grated 

Vegetable Kabob Ingredients -

• 1 red bell pepper, cut into squares

• 1 orange bell pepper, cut into squares

• 1 yellow bell pepper, cut into squares

• 6 large crimini mushrooms, cut in quarters

• 1 yellow onion, cut into squares

• ¼ cup avocado oil

• ½ tsp onion powder

• ½ tsp garlic powder

• 1 tsp lemon pepper

• Salt + pepper to taste

What to do:

1. Whisk together chicken marinade ingredients in a large bowl [if having difficulty whisking in honey, warm up marinade in microwave 15-20 seconds]

2. Clean and slice chicken breasts lengthwise down the middle for thin-sliced chicken (or buy pre-thin-sliced chicken)

3. Add chicken to bowl with marinade, cover and let sit in fridge for 1-3 hours

4. While marinating, prep vegetables and mix together avocado oil with remaining spices for vegetable kabobs

5. Assemble kabobs with bell pepper, onion, mushroom...repeat

6. Using a basting brush, brush kabobs with oil mixture 

7. Grill chicken on grill, flipping halfway, until it reaches 165 degrees internal temp (take temp when off grill) - about 20 minutes total

8. If looking to grill corn as well, place these directly on grill in their husk when chicken is halfway done (will take about 25-30 minutes on the grill)

9. Add vegetable kabobs at last 8-10 minutes (flipping halfway)

Serve up your plate and enjoy the sunshine!

Share your backyard BBQ plate with me using #wanderfullywholesomeeats

xoxo

Danielle