Charcoal-Grilled Blood Orange and Rosemary Chicken Skewers

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken marinated in blood orange juice and fresh rosemary, grilled over high heat for smoky flavor and a hint of citrus. This American-inspired Halloween recipe, ready in about 30 minutes, pairs blood orange juice, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup blood orange juice
3 tbsp olive oil
2 tbsp fresh rosemary, chopped
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
8 wooden skewers, soaked

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Instructions

Step 1: In a mixing bowl, combine 1/2 cup blood orange juice, 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk to create marinade.
Step 2: Add 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces to the marinade. Toss well to coat, cover, and refrigerate for at least 2 hours or up to overnight.
Step 3: Preheat charcoal grill to high heat (about 450°F). Thread marinated chicken pieces evenly onto 8 soaked wooden skewers.
Step 4: Grill the skewers over direct heat for 4-5 minutes per side, turning once, until chicken is cooked through and has charred grill marks.
Step 5: Remove from grill and rest skewers for 5 minutes before serving to allow juices to redistribute.