Coconut Water Chicken Kabobs
Coconut Water Marinated Chicken Kabobs
(Servers 4-6)
![](https://static.wixstatic.com/media/eeacda_8fbd3adf00a74f099bf99418b04e6190~mv2_d_2250_3375_s_2.jpg/v1/fill/w_147,h_220,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/eeacda_8fbd3adf00a74f099bf99418b04e6190~mv2_d_2250_3375_s_2.jpg)
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:
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!