Coconut Milk-Lime Marinated Chicken Kabobs

Creamy coconut and lime marinated chicken is a perfect meal or appetizer. MORE + LESS -

The Food in My Beard

March 15, 2017

boneless skinless chicken breasts

1/2

cup coconut milk

limes

tablespoons sambal chili paste

tablespoon soy sauce

tablespoon rice vinegar

Dip

tablespoons sriracha

tablespoons maple syrup

tablespoon rice vinegar

tablespoon soy sauce

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1

Slice the chicken into flat 2-inch by 1-inch slices. Mix the rest of the marinade ingredients and add the chicken in. Marinade for 2 hours.
2

Mix the sauce ingredients and set aside.
3

Skewer the chicken and grill or broil until the chicken is cooked through. I prop the skewers onto aluminum foil and broil them to brown on both sides when I don’t have access to a grill.
4

Serve the chicken skewers with the sauce.

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Grilled chicken kabobs that will be the hit of your next party or barbecue. A little soak in some coconut milk really adds a creamy element to this chicken. I never expected the coconut to really impart a ton of flavor, but with a little chili and lime in the mix, the chicken ends up with a great unique taste! This dish is a super-easy appetizer. Mix a couple ingredients for a marinade; repeat for the dipping sauce, cook and serve. I don’t have a grill right now, so what I like to do is prop up the skewers on some aluminum foil and broil it to basically grill it from the top instead of the bottom. The sauce is sweet, sour, salty, and spicy, and goes great with the creamy and sweet coconut-lime chicken. These skewers will be a perfect finger food for your next get together!