Ingredients
1 lb. boneless skinless chicken breasts
1 red bell pepper
1 Sunkist Minneola tangelo, cut into wedges and halved
1/2 large red onion, cut into 1-inch pieces
1 1/2 c. fresh squeezed Sunkist Minneola tangelo juice
5 tbsp. cider vinegar
3 tbsp. honey
3 tbsp. Dijon mustard
3 tbsp. Worcestershire sauce
3 garlic cloves, peeled and smashed
Kosher salt, to taste
Freshly ground black pepper
Preparation
Step 1If using wooden skewers, soak them in water 10 minutes. Step 2Cut chicken breasts into 1 to 1 1/2-inch pieces.Step 3Remove the stem and seeds and cut red bell pepper into 1 by 1 1/2-inch pieces.Step 4Place the chicken pieces, Sunkist Minneola tangelo wedges, red bell peppers, and red onions onto the skewers.Step 5In a small saucepan, combine the Sunkist Minneola tangelo juice with cider vinegar, honey, dijon, Worcestershire, and garlic. Step 6Bring to a boil and cook until thick and glossy (about 10 minutes) and then remove from heat.Step 7Preheat a grill or grill pan over medium heat and lightly oil grates.Step 8Cook (and turn a few times) for about 10 minutes until the chicken is cooked through and veggies are tender. Season with salt and pepper.Step 9Transfer to a plate and brush the skewers all over with Sunkist Minneola tangelo glaze. Serve warm.
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