Rosemary Skewered Chicken With Orange Glaze - The Biggest Loser

1. 1

   Preheat a grill or grill pan on medium high heat.

2. 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. 3

   Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes.

4. 4

   Remove from heat to allow flavors to meld and reserve.

5. 5

   Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.

6. 6

   Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until done.

7. 7

   Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.