Chicken Kabobs with Orange Marmalade Glaze and Orange Fragrant Rice, by Beverly Hicks Burch

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Chicken Kabobs with Orange Marmalade Glaze and Orange Fragrant Rice

By Beverly Hicks Burch

We brought out this all time favorite recipe for the 4th of July this year.

This is a recipe I can eat when I’m sick and can eat nothing else. We’ve taken this and adapted it from one off the back of a sack of Jack Daniel’s wood chips for grilling…as usual, I “Bevized” it just a tad. I also developed a rice side dished to served with it. The chicken is low-fat and lean, the peppers are low-fat and full of vitamin C, and the fresh pineapple is dawg-gone good and good for you because it chocked full of vitamins also. And the sauce, well, darn it…it just good cuz it’s made with some of Tennessee’s finest! Hope you enjoy!



1 ½ pounds of boneless, skinless chicken breast, cut into cubes, about 1”

1 cup Jack Daniel’s Original No. 7 Barbecue Recipe Grilling Sauce

½ cup orange marmalade

1 red, 1 orange, 1 yellow, bell pepper (you may use a green if you prefer – green give me indigestion and I ten to avoid them if I can )

1 whole fresh pineapple, cut into 1” chunks

Thread chicken, peppers and pineapple onto kabob skewers. Be sure to start and end with a piece of pepper and alternate items. If you are using wooden skewers be sure soak them in water prior to threading with food items. We use the Weber Kabob Grilling Set.

Next, make the glaze:  Mix together the barbecue sauce and the orange marmalade. Set aside about half for later to serve with the kabobs. Brush the kabobs thoroughly with the remaining sauce. (I like to make a little extra of this tasty sauce.)

Grill Kabobs over medium heat 15 minutes (about 7 ½ minutes per side) or until chicken is done.

Serve with Orange Fragrant Rice. Enjoy!

© 2011 Beverly Hicks Burch All Rights Reserved.

Chicken Kabobs


Orange Fragrant Rice

By Beverly Hicks Burch

1 ½ cup long grain rice (like basmati or jasmine)

Zest of 1 orange

Pinch of kosher salt (to taste)

3 cups chicken broth (you can use the juice of the orange you zested and then make the broth make up the difference to 3 cups…this will give you a more intense orange flavored rice.)

Zest the orange into to the broth (and if using it the juice). Add the kosher salt. Bring the liquid to a boil and add the rice. Reduce the heat and simmer on lower heat about 20 minutes or until rice is done.

Serve with kabobs. This rice is good alone and as side dish with several other dishes.


© 2011 Beverly Hicks Burch All Rights Reserved.

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1 comment

  1. Rufus' Food and Spirits Guide July 5, 2011 at 12:38 pm

    I love marinades that call for marmalade. They taste great and I recently made a batch that didn’t quite set!

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