Place all the marinade ingredients into a large deep dish and stir well together. Add the chicken, turn and coat in the marinade. Cover with cling film and place in the fridge to marinate for about 30-60 minutes. Thread 2-3 pieces of chicken on the end of long bamboo skewers. Place under a preheated grill and cook for 10-12 minutes until cooked through with no pink showing.
Retain marinade, place in a small pan and boil rapidly for about 3-5 minutes. For the mayo: mix together in a small bowl the mayonnaise, orange rind and juice. Chill. Serve skewers on a tray drizzled with heated marinade and a small bowl of ‘dipping orange mayo’.
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