Prior to my trip to Greece… yes I just went to Greece, pinch me! I made these delicious Coconut Honey Lime Chicken Adobo Skewers (say that ten times fast) inspired by Half Baked Harvest. As summer approaches (or has officially / unofficially arrived in Arizona since it was 115 degrees yesterday), there’s something fun about eating off of a stick/skewer. While in Greece I ate many stick inspired meals: chicken soulvaki, chicken kabobs, chocolate dipped bananas on a stick, the list goes on. If I was a gambling girl, I’d bet on many skewer meals to come on WLS Daily Plate in the coming months, get ready!
I served this meal in my new favorite way…. a “grazing table.” Now I know for WLS patients the term “grazing” is equivalent to foul language, so I apologize for using it. However- I think it’s a trend that will catch faster than selfies (okay maybe it’s not that big of a trend) and you will be seeing them more and more, so forgive my verbiage and remember to plan your meals and eat mindfully. 😉
Let’s talk marinade. You can marinade this chicken for a few hours (I would say minimum three) up to 24 hours. I prepared this marinade one afternoon and grilled it the next evening, which made for a super simple dinner on a Sunday night. The tangy lime, sweet notes of honey and coconut milk, and aromatic ginger set the tone for this chicken dish.
First step, cube chicken into bite sized pieces, place in gallon zip lock bag. Next blend: soy sauce, low fat coconut milk (canned), lime juice, vinegar, honey, garlic, ginger, pepper. Add marinade to chicken and place in the refrigerator for a few hours – no more than 24.
Canned Coconut Milk …. in case you haven’t seen this:
When you’re ready to grill, remove chicken from marinade and thread metal skewers (or wooden ones that have been soaked in water). Grill over medium-high, lightly oiled grill or grill pan for 5-10 minutes per side. You may also sauté the chicken over medium-high heat on the stove top if you don’t feel like eating off a stick, but what fun is that? I kid. 🙂
- 1 pound skinless chicken breast or thigh, cut into bite sized cubes
- ½ cup soy sauce
- ¼ cup light coconut milk (canned)
- juice of 1 lime
- ⅛ cup rice vinegar
- ⅛ cup honey
- 3 cloves garlic, minced
- 1-2 tsp. fresh grated ginger (or ⅛ tsp. dry)
- ¼ tsp. black pepper
- Cut chicken into bite size cubes and place in gallon ziplock bag
- In a blender - blend: soy sauce, coconut milk, lime juice, rice vinegar, honey, garlic, ginger, pepper until smooth. Pour marinade over chicken and seal ziplock bag.
- Marinate in refrigerator for at least one hour, up to 24.
- Heat grill or grill pan to medium-high and lightly oil the grates.
- Remove chicken from marinade and thread skewers.
- Grill 5-10 minutes on each side.
When you’re ready to serve if you want to keep up with trends and try a grazing table as I did, get creative with your sides. I served mine with avocado and mango and a totally random, totally delish, totally made up on the fly sauce! Because I didn’t realize the life change that was about to happen with this sauce (I’m telling you it’s amaze) I didn’t take any pictures of it individually (see big white bowl below) …..so a new post on this sauce will be featured soon. In the meantime here’s what it was: trader joes coconut flavored greek yogurt, lime juice, and cilantro! So simple, so good! So good! I can’t get over it.