Soy Marinated Chicken Skewers with Cabbage-Carrot Slaw & Coconut Rice
Upgrade your next weeknight dinner with these vibrant soy-marinated chicken skewers, packed with savory umami flavor and grilled to perfection. Paired with a crunchy, refreshing cabbage-carrot slaw and fragrant coconut rice, this easy recipe delivers a tropical, restaurant-quality meal right at home.
What is Torshi?
Torshi is a widely known name for beet pickle turnips, although the Armenians most often refer to it as t’too. My Nana grew up with visiting her aunts and grandmother in Boston, who were Armenian immigrants, and they had all sorts of delicious canned goods. For this recipe, the “root of beet” is actually the secret ingredient used to make those pale white turnips turn that gorgeous, signature magenta-pink color. It also adds a little sweetness to the sharp, peppery taste of the turnips.
Tips when grilling chicken skewers:
- Prep:Â Soak wooden skewers for 30 minutes (or use flat metal ones) so they don’t burn or spin.
- Cutting:Â Cut chicken into uniform 1-to-1.5-inch cubes (or I prefer 1/2-inch thin slices and weave them onto the skewers) and leave tiny gaps between pieces so they sear instead of steam.
- Meat Choice:Â Use chicken thighs for juicier results; they are much more forgiving on the grill than breasts.
- Sauces & Marinades:Â Apply sweet or sugary sauces only during the last 2 to 3 minutes of cooking to prevent burning.
- Grilling: Cook over medium-high heat (400°Fâ450°F) on oiled grates. Don’t force the flip; the meat will release naturally after 4 to 5 minutes.
- Doneness: Use a thermometer in the thickest pieceâpull breasts at 165°F and thighs at 175°F.
- Resting:Â Let the skewers rest under foil for 5 minutes before serving to lock in the juices.
Cook with me!
Soy Marinated Chicken Skewers with Cabbage-Carrot Slaw & Coconut Rice
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.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! âtill next timeâĤ xxL
âFor I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.â ~ Jeremiah 29:11 NIV
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