Adam's chicken kabobs

Name: Adam's chicken kabobs
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup fresh orange juice; 1/4 cup Extra Virgin Oil; 1/4 cup Soy Sauce; 1/4 cup Fresh Thyme; 1 tbsp Ground Allspice; 1 tbsp ground nutmeg; 1 tbsp ground cinnamon; 3 clove Garlic; 3 Chopped Green Onions; 1 One 2-inch piece fresh ginger, peeled; 1 lime juiced; 1 red onion chopped; 1 Scotch Bonnet Pepper; Salt and freshly ground black pepper; 2 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces; 3 tbsp fresh lime juice; 2 tbsp Brown Sugar; 1 tbsp minced ginger; 1/2 tsp hot sauce; 2 Green Onions Diced; 1 cucumber diced; 1 mango diced

Ayanaji @cook_3097902

Nothing really my nephew asked for chicken I said chicken nuggets he said nooooooo the chicken on the stick so there's the reason behind this little dish yet his wasn't with all the spices I used seeing as it would've been too much for his pallet.

Ayanaji @cook_3097902

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Ingredients

1 hour

4 servings

1 cupfresh orange juice
1/4 cupExtra Virgin Oil
1/4 cupSoy Sauce
1/4 cupFresh Thyme
1 tbspGround Allspice
1 tbspground nutmeg
1 tbspground cinnamon
3 cloveGarlic
3Chopped Green Onions
1One 2-inch piece fresh ginger, peeled
1lime juiced
1red onion chopped
1Scotch Bonnet Pepper
Salt and freshly ground black pepper
2 lbboneless skinless chicken breasts, cut into 1 1/2-inch pieces
Mango Salsa Ingredients
3 tbsp fresh lime juice
2 tbspBrown Sugar
1 tbspminced ginger
1/2 tsphot sauce
2Green Onions Diced
1cucumber diced
1mango diced

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Steps

1 hour

1

In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.
2

Mango Salsa: In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.