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GRILLED CHICKEN KABOBS

Ingredients

  • 4 boneless chicken breasts (can substitute thighs), cut into chunks
  • kosher salt/pepper
  • metal or wooden skewers
  • FOR THE MARINADE:
  • 1 can coconut milk
  • 2 TBLS paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp dried oregano
  • 3 garlic cloves, minced
  • 1/2 tsp crushed red pepper
  • 1 lemon, zest and juice
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I was yearning for a super healthy meal last night. I already knew I was making this wonderful Asian Kale Salad. I just needed something to pair it with. Why not Grilled Chicken Kabobs? I marinated the chicken for a few hours in a blend of coconut milk and spices…some that may amaze you. It was absolutely the best healthy, and super fresh meal I have ever prepared. You will definitely want to put these two dishes on rotation. One perfect menu for Spring and Summer.

three grilled chicken kabobs with a bowl of Asian kale salad

Cut the chicken into cubes/chunks. Try to ensure that they are uniform in size. I used boneless chicken breasts. You can use boneless thighs as a substitute. Season with kosher salt and pepper. In a bowl, combine all of the ingredients for the marinade. Mix well. Add in the chicken. Cover and allow to marinate in the fridge for at least an hour. I marinated mine for two hours. I would not suggest overnight. The texture of the chicken tends to come out grainy if left in a marinade for too long. If you are using wooden skewers, now is a great time to soak them in water. I actually prefer using metal skewers.

Spray your grill or grill pan with non-stick spray, or rub with a touch of olive oil. Heat up your grill or a grill pan. I used one similar to this one from Lodge. Click here. Place the marinated chicken on the skewers. I do not like to put the chicken chunks too close together. I am a freak when it comes to cooking chicken and always want to ensure it is fully cooked. This recipe made about 8 kabobs.

one skewer with chicken

Place the skewers on the heated grill or grill pan, and allow to sear and cook through. This should take about 12 to 15 minutes depending on the size of your cubes. Turn a few times to ensure all sides get fully cooked with beautiful grill marks.

Remove from grill or grill pan and serve. I served these Grilled Chicken Kabobs with my Asian Kale Salad and a side of my favorite microwavable Basmati rice from VeeTee. You are going to love how tender and juicy the chicken is, along with the flavor. There is something about marinating chicken in the coconut milk and spices that can’t be beat. ENJOY!

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3 Comments

  1. […] It’s a winner, and the perfect side dish for Spring and Summer. Paired so very well with Grilled Chicken Kabobs. Honestly, I served this up as a pasta, but you could even skip and enjoy all alone, or with […]

  2. Can’t wait to make this!


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