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1
If using wooden skewers, soak skewers in cold water.
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2
To make the sauce: Set a small saucepan over medium heat and add the olive oil.
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3
Add the ginger, orange zest and garlic and cook, stirring frequently, for 1-2 minutes or until fragrant.
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4
(Watch carefully, you don't want to let the garlic burn, or it'll be bitter.)
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5
Stir in the rice vinegar, soy sauce, sugar, orange marmalade, orange juice, honey and red pepper.
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6
Bring to a simmer and continue cooking for 3-5 minutes, or until the sauce has thickened slightly.
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7
Set aside half of the sauce to serve with the cooked chicken, the other half is for brushing the kebabs.
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8
Preheat your grill to medium-high heat (400-450 F).
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9
Oil the grates lightly.
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10
While the grill is heating, season with salt and pepper the chicken cubes.
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11
Tread the chicken cubes onto skewers.
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12
Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides.
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13
Brush one side of the kebabs liberally with the sauce then flip and cook until the sauce caramelizes, about 1 minute.
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14
Brush the other side with the sauce, flip and cook until caramelized, about 1 more minute.
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15
The total cooking time should be about 12-15 minutes.
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16
Transfer the kebabs to a platter and let rest for 5 minutes before serving with the reserved sauce.
