Soy Marinated Chicken Skewers with Cabbage-Carrot Slaw & Coconut Rice
Servings: 4
Ingredients
- Coconut Rice refer to recipe here
For the chicken skewers:
- 1 1/2 pounds chicken breasts or chicken thighs, sliced into 1/2" think strips
- 2 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons brown sugar or honey
- 3 garlic cloves minced
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
For the slaw:
- 1/2 purple cabbage finely sliced
- 3 large carrots peeled and finely sliced
- 2 tablespoons red wine vinegar
- Juice of 1 lime
- Salt and black pepper to taste
For the pickled turnips:
- Turnips peeled and sliced into matchsticks
- Beets peeled and sliced into matchsticks
- White vinegar
- Red pepper flakes
- Fresh oregano and/or thyme
- Brown sugar
Instructions
- Prep coconut rice. Refer to recipe here.
For the chicken skewers:
- Combine all ingredients except the chicken in a large bowl. Mix very well then add the chicken to toss until coated in the marinade. Cover and set aside in the fridge for 30 minutes. This is a great time to soak the wood skewers in warm water if not using metal skewers.
- Preheat grill to medium-high heat, about 450F.
- Weave the marinated chicken on each skewer. This creates 4 to 5 skewers.
- Place the chicken skewers directly on the cleaned grill racks to cook covered for 2 to 3 minutes on each side. Use a spatula to help flip if they seem to be sticking to the grates. Flip occasionally until slightly charred and cooked through. Remove from heat to rest at least 5 minutes before serving.
For the slaw:
- Toss together the thinly sliced cabbage and carrots in a large bowl. Drizzle with the red wine vinegar and lime juice. Massage together with your hands to help tenderize the vegetables. Season with salt and black pepper to taste.
- Enjoy the warm grilled chicken kebabs with the coconut rice, cabbage-carrot slaw, garnish with fresh cilantro and serve with lime wedges on the side.
For the Pickled Turnips:
- Fill a glass jar with the peeled and sliced turnips. Add 1 small beet per glass jar (also peeled and sliced into matchsticks). Add fresh herbs like oregano and thyme, as well as a small spoonful of brown sugar and red pepper flakes. Fill halfway with white vinegar and the remainder with water. Seal tightly with the glass lid and shake to combine. Let sit in the fridge for at least 4 hours to overnight before enjoying. It will last 2 to 3 weeks in the fridge.
