Yangtze Chicken
Submitted by Murray
Grilled chicken and pineapple skewers marinated in a sweet-savory glaze of soy sauce, orange marmalade, honey, and white wine. Crowd-pleasing kebabs that vanish at every cookout and party.
YIELD
16 servingsPREP
5 minCOOK
10 minREADY
1 hrsIf you need a party appetizer that disappears before the main course even hits the table, this is it.
Chunks of boneless chicken breast soak in a sticky, layered marinade built from soy sauce, ketchup, dry white wine, orange marmalade, and honey. That combo sounds wild on paper, but on the grill it caramelizes into a glossy, sweet-savory glaze with serious depth.
Thread the marinated chicken on skewers with fresh pineapple chunks and grill for just a few minutes per side. The pineapple chars at the edges and goes juicy-sweet against the salty chicken.
This recipe makes 16 skewers, which sounds like a lot until you watch them disappear.
Pro Tips
- Marinate for at least an hour, but overnight gives you the deepest flavor and most tender chicken
- Soak wooden skewers in water for 30 minutes before grilling so they don’t catch fire
- These work just as well under a broiler if the grill isn’t an option
- Reserve some of the marinade before adding the raw chicken, then boil it down to a thick glaze for basting on the grill
Ingredients
Directions
Mix marinade ingredients in large bowl.
Add chicken and mix well to coat.
Marinate for at least 1 hour in refrigerator.
Alternate chicken and pineapple pieces on skewers.
Grill 1 to 2 minutes on each side or to desired doneness.
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