​I had this in a tapas bar where it was called "Brocheta de Pollo Sevillana" and it was pretty amazing  - orange and chicken, are you mad?  I've tried to recreate it and it's still work in progress to be honest.  It is, however,  zingy and hot and full of chickeny goodness.

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​Method

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​Mix all marinade ingredients together (excluding the chicken) and taste.  The mixture above works very well, but depending on your personal taste you can carefully add either more salt, sugar, lemon or paprika.  Only add a small amount at one time then re-taste until you're happy with the result. This is a wet marinade, so if the mixture seems too dry add a small amount of olive oil to loosen it up.

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When you are happy add the chicken, mixing well, then cover and leave in the fridge to marinade for at least two hours but preferably over night.

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Put chicken pieces on skewers and reserve the marinade, placing it in a small pan.  Reduce the marinade until it is thick enough to be used as a basting sauce.

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Place the chicken skewers on the BBQ or under a moderate grill and cook for 15-20 mins, turning frequently and basting with the marinade.

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Good served with flatbread and salad or as a part of a tapas.