Packed full of bright citrus flavor, this dish makes for a perfect fuss-free weeknight dinner. Feel free to make the creamy yogurt dip in advance to speed up the prep on this fast and fresh dinner even more. Tangy Greek yogurt and fresh mint are a refreshing balance to the heat of a jalapeño, but to tame the spice a bit more, simply remove the seeds of your jalapeño before dicing and stirring into the yogurt. This recipe serves 2, but is easily doubled to serve more (or if you want to make sure you have leftovers). If you are using wooden skewers, be sure to soak them in cold water prior to grilling. 

Recipe by MyRecipes February 2017


Credit: The Food Gays

Recipe Summary test

Serves 2


For the Skewers
For the yogurt dip


Instructions Checklist
  • Place the chicken breast in a zip-top plastic bag. Add the zest and juice of 1 orange, sesame oil, and flaky sea salt to bag. Seal the bag, removing any excess air, and massage the chicken with the marinade. Place bag the refrigerator for at least 1 hour before cooking. 

  •   In a small saucepan, whisk together the zest and juice of the remaining orange, soy sauce, and sugar. Bring mixture to a boil, stirring frequently. In a small bowl, whisk together the cornstarch and 1 tablespoon warm water. Stir until a smooth slurry is formed. Once the orange juice mixture is boiling, whisk in the cornstarch slurry; cook, stirring constantly, 2-3 minutes or until thickened. 

  •  Thread chicken onto metal or soaked wooden skewers. Brush a grill pan with neutral flavored oil. Heat oiled pan over medium heat; once pan is hot, add the skewers. Cook 3-4 minutes on each side or until grill marks are visible. Once the chicken is nearly done, brush each side with the orange and soy sauce glaze.

  •  Prepare yogurt dip. In a bowl, combine the yogurt, jalapeño, mint, salt, lime juice and garlic. Mix well. Serve dip with the chicken skewers.