45 minutes + 1 hour marinating time
All Year, Spring, Summer

Are you looking for a flavourful low-fuss dinner recipe that can pre-prepared the day ahead? This recipe allows you to cook the meat and vegetables all in one saving time and effort. These juicy chicken skewers are bursting with flavour thanks to the sweet Cara Cara orange marinade. By adding orange slices to the skewers we add an extra citrusy kick and ensure the chicken breast doesn’t dry out. Feel free to swap out the vegetables for your family’s favourites, zucchini, cherry tomatoes and snow peas all work well too.




  1. Make marinade by combining the zest and juice of one Cara Cara Orange with soy sauce, honey, garlic and black pepper in a large container.
  2. Dice the chicken into even bite-sized pieces roughly 2-3cm cubes and add to the marinade. Close the lid and shake to combine.
  3. Allow the chicken to marinate in the fridge for at least 1 hour (or overnight).
  4. Halve the orange and slice into 2-3mm slices.
  5. Cut capsicum and onion to the same size as the chicken pieces.
  6. If you are using wooded skewers, soak them in water 30 min before use to avoid burning.
  7. Lightly brush the barbeque with vegetable oil and then pre-heat to medium-high heat.
  8. Reserve the chicken marinade and make the skewers.
  9. Thread the marinated chicken, vegetables and folded-over orange slices onto the skewers, and spray or brush with vegetable oil.
  10. Grill the skewers for 8-10 minutes on each side or until the chicken is well cooked.
  11. Meanwhile, combine cornflour and water in a small bowl.
  12. Bring the reserved marinade to the boil in a small saucepan over medium-high heat. Boil for at least 2 minutes to ensure any juices from the chicken are cooked.
  13. Turn down the heat to a simmer then add the cornstarch slurry & continue to stir until the sauce thickens.
  14. Drizzle sauce on the skewers, garnish with fresh picked coriander and serve immediately.

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