1 cup Pomegranate-Orange Dressing, divided
2 pounds skinless, boneless chicken thighs, trimmed and cut into bite-sized pieces
2 large oranges
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint
How to Make It
Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Prepare grill to medium-high heat.
Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.
Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.