Grilled Orange Chicken Skewers W/ Cranberry Plum Sauce Recipe

Cut each chicken thigh into 12 small pieces.

On a bamboo skewer, lace 3 pieces of chicken alternately with 1 piece of green bell pepper and 1 piece of red bell pepper.

Set aside.

In a large shallow baking dish, combine all remaining ingredients except the orange to make a marinade.

Dip the chicken skewers in the marinade to coat; arrange skewers in a baking dish, cover and marinate for at least 2 hours or overnight.

At cooking time, prepare the Cranberry Plum Sauce; keep warm until needed.

Drain the chicken.

Broil the skewers for 4 minutes, turning skewers once to cook about 2 minutes on each side.

Arrange on serving platter around bowl of Cranberry Plum Sauce.

Garnish with orange slices.

Makes about 24 appetizer servings.

** Cranberry Plum Sauce ** In a medium saucepan, mix all ingredients.

Whisk mixture over medium heat until well blended and hot.

Pour into small serving bowl.

Serve warm with the chicken.

** Dallas Morning News -- Neighborhood Shopper -- 25 Dec 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor