Coconut Water Marinated Chicken Kabobs
½ cup coconut water, preferably Harmless Harvest Coconut Water
¼ cup fresh lime juice
3 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon curry powder
1 tablespoon chili powder
2 tablespoons of hot sauce
3 gloves of garlic, finely minced
2.5 pounds boneless chicken, cut into 2-inch cubes
Bamboo skewers, soaked in water
In a small bowl, whisk together all marinade ingredients until combined.
Transfer the marinade to a large freezer bag and add the chicken. Gently massage the marinade into the meat and marinate in the fridge for 6 hours, or overnight.
Thread the marinated chicken onto the skewers and rest at room temperature for 15 minutes.
If cooking in a skillet, heat 1 tablespoon of canola oil over medium high heat. If grilling, brush the BBQ with canola oil and heat to medium-high. When cooking surface is hot, cook the chicken skewers for 5 minutes on each side, or until cooked through.
Transfer to a plate and loosely cover with tinfoil. Let rest for 10-15 minutes.
Serve chicken kabobs and enjoy!