Rosemary Skewered Chicken With Orange Glaze - The Biggest Loser

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 oranges, juice of
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 2 garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 4 boneless skinless chicken breasts, cut into 1 inch cubes
• 6 sprigs rosemary, about 10 to 12 inches long, with half the leaves removed

Recipe

• 1 preheat a grill or grill pan on medium high heat.
• 2 place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.
• 3 add the dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes.
• 4 remove from heat to allow flavors to meld and reserve.
• 5 evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
• 6 lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until done.
• 7 remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve.