Grilled Rosemary Chicken Kebabs with Sweet and Sour Orange Dipping Sauce

Tonight I selected grilled recipe #5 to try for the summer.  I'm requiring myself to make a new grilled recipe each week.  I've had two good ones, one great one, one so-so one so far.  Tonight was another great one!

I was pleasantly surprised by the flavoring from the chicken...even without the sauce.  It could definitely stand on its own.  And, I was actually really hesitant about the sauce because I'm not a huge fan of really sweet (and orange flavored) sauces.  But this was delicious!  I did find the original sauce a bit too sweet for my taste.  Nothing a dash of Siracha couldn't cure though!

Grilled Rosemary Chicken Kebabs 
with Sweet and Sour Orange Dipping Sauce
(adapted from Tracey's Culinary Adventures)

In a medium bowl mix together:
     1 1/2  teaspoons minced fresh rosemary     1 teaspoon dark brown sugar
     1 teaspoon kosher salt
     1/2 teaspoon freshly ground black pepper
     1/2 teaspoon crushed red pepper flakes
     1 tablespoon vegetable oil

Cut up 4-6 boneless skinless chicken breasts into 1" pieces.  Place the chicken pieces in the bowl and evenly coat with the mixture.



In a small pan, combine:
      1/4 cup orange marmalade
      1 tablespoon rice vinegar
      1/2 tsp minced fresh rosemary
      1/4 tsp Siracha hot sauce (can leave out if you want it mild)

Heat on low and then pour into a small serving bowl.

Place the chicken pieces on skewers, and grill on both sides until the chicken is done.

Remove from the skewers and serve with the dipping sauce. 


To make ahead and freeze:  Place the chicken mixture in a freezer bag, sucking out all the air (or use a FoodSaver).  Defrost and prepare the sauce while the chicken is defrosting.