{"id":1058,"date":"2014-11-08T05:39:45","date_gmt":"2014-11-08T12:39:45","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1058"},"modified":"2016-03-01T15:15:57","modified_gmt":"2016-03-01T22:15:57","slug":"gold-and-orange-chicken-kebobs","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/gold-and-orange-chicken-kebobs.html","title":{"rendered":"Gold and Orange Chicken Kebobs"},"content":{"rendered":"<p style=\"text-align: left\" align=\"CENTER\"><em>The \u00a0mayonnaise makes the marinade.<\/em><\/p>\n<p style=\"text-align: left\" align=\"CENTER\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>2 medium to large oranges<\/li>\n<li>1 c mayonnaise<\/li>\n<li>2 tsp fresh thyme or savory<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>2 tsp saffron threads, crumbled<\/li>\n<li>1 tsp salt<\/li>\n<li>3 lbs chicken tenders, cut in 1\/3 (there are 12 tenders in a pound)<\/li>\n<li>9 tangerines (there are 12 sections in a tangerine)<\/li>\n<li>10 green onions, tops cut on the diagonal into 1 inch sections<\/li>\n<li>100 wooden sandwich picks soaked in water about 10 minutes<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li><b> <\/b>Prepare marinade at least 1\u00bd hours (or up to 4 hours ) before you plan to broil.<\/li>\n<li>Zest or micro-plane the orange peel and place in a bowl. Squeeze the juice of the orange into it.<\/li>\n<li>Add thyme, garlic, saffron, salt. Mix.<\/li>\n<li>Add mayonnaise and stir well.<\/li>\n<li>Place the chicken chunks in a plastic bag and pour the marinade over them and refrigerate.<\/li>\n<li>Peel and section the tangerines and set aside.<\/li>\n<li>Remove the chicken from the marinade, saving the marinade.<\/li>\n<li>Thread a piece of chicken on the skewer. Follow with a piece of tangerine and a piece of green onion.<\/li>\n<li>Let kebobs sit at room temperature for 15 minutes.<\/li>\n<li>In a small sauce pan, bring the marinade to a boil, boiling for several minutes until reduced to a creamy sauce, stirring occasionally (about 15 minutes).<\/li>\n<li>Broil or BBQ kebobs for 8-10 minutes until the chicken is opaque but still juicy.<\/li>\n<li>Turn the kebobs 2\u20133 times, brushing with sauce each time.<\/li>\n<li>Serve on large tray.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves:\u00a0<\/b>Makes 100<\/p>\n<p align=\"LEFT\"><b>Source: \u00a0<\/b>Born to Grill<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>The \u00a0mayonnaise makes the marinade. Ingredients: 2 medium to large oranges 1 c mayonnaise 2 tsp fresh thyme or savory 2 cloves garlic, minced 2 tsp saffron threads, crumbled 1 tsp salt 3 lbs chicken tenders, cut in 1\/3 (there are 12 tenders in a pound) 9 tangerines (there are 12 sections in a tangerine) &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/gold-and-orange-chicken-kebobs.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Gold and Orange Chicken Kebobs&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,5,39],"tags":[75],"class_list":["post-1058","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-chicken","category-food-for-fifty","tag-vpwl-june-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1058"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1058\/revisions"}],"predecessor-version":[{"id":2160,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1058\/revisions\/2160"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}