2 lbs skinless, boneless chicken thighs; trimmed of all fat and cut into 2 inch pieces
1/2 c. orange juice
2 tbsp honey
3 tbsp cider vinegar
1 tbsp canola oil
2 tsp chili powder
1 tsp cumin
1/4 tsp dried ginger
1 garlic clove, minced
1 8oz. container plain low fat yogurt
2 tbsp minced red onion
1 tbsp chopped cilantro **
2 tsp lime zest
1 tbsp lime juice
1/4 tsp salt
1 1/2 pints cheery tomatoes
Combine chicken, orange juice, honey, 2 tbsp vinegar, oil, chili powder, cumin, ginger and garlic in large zip lock bag.
Squeeze out air and seal bag. Turn to coat the chicken.
Refrigerate, turning bag occasionally, at least 1 hour or overnight.
Make the sauce:
Combine yogurt, red onion, cilantro, remaining 1 tbsp of vinegar, lime zest, lime juice, and salt in a small bowl until blended. Cover and refrigerate until ready to use.
Spray broiler rack with non stick spray; preheat the broiler.
Thread chicken and cherry tomatoes on 6 18 inch metal skewers. Discard marinade.
Place kebabs on broiler rack and broil 5 inches from heat until chicken browned and cooked--about 6 min per side.
Serve kebabs with yogurt sauce.