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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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Coconut Water Chicken Kabobs

September 12, 2017

Coconut Water Marinated Chicken Kabobs

(Servers 4-6)

 

 

Marinade:

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

Canola oil

Lime wedges

 

Instructions:

  1. In a small bowl, whisk together all marinade ingredients until combined.

  2. 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.

  3. Thread the marinated chicken onto the skewers and rest at room temperature for 15 minutes.

  4. 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.

  5. Transfer to a plate and loosely cover with tinfoil. Let rest for 10-15 minutes.

  6. Serve chicken kabobs and enjoy!

 

 

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