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© Meredith Corporation. All rights reserved. Used with permission.
Cut each chicken breast lengthwise into four or five strips. Sprinkle the chicken with salt and pepper; set aside.
In a medium bowl, whisk together marmalade, broth, lemon zest and lemon juice. Add the chicken; toss to coat. Cover and marinate in the refrigerator for 1 to 4 hours, stirring occasionally.
In a small bowl, stir together honey, mustard, mayonnaise and sesame seeds. Cover and chill until ready to serve.
Drain the chicken, discarding marinade. Thread the chicken strips, accordion-style, onto skewers.
Grill the kebabs on the rack of an uncovered charcoal grill directly over medium coals for 10 to 12 minutes or until no longer pink, turning occasionally to cook evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kebabs on grill rack over heat. Cover and grill as above.) Serve the chicken with the dipping sauce. If desired, sprinkle with green onion.