Grilled Chicken Kabobs
This amazing, tasty, and clean marinade is free of all the inflammatory ingredients found in most dressings and sauces. It only takes a few simple steps before you can add whatever veggies you enjoy the most.
A dinner with a delicious combination of protein and vegetables is an amazing way to nourish your hormones. We make this recipe year-round, however, in the summer it is ideal to be able to take the heat of cooking outside to the BBQ.
This recipe is great for meal prep and I have frequently prepared extra marinade and chicken to freeze together for a future dinner. Then I can just add some veggies while it thaws overnight and viola dinner is ready!
Grilled Chicken Kabobs Ingredients
Chicken Thighs as a Great Source of Protein
Chicken thighs are a bit juicier than chicken breast and as they absorb the flavors from this marinade they are a tender and flavorful source of protein.
Getting enough protein each day can be a difficult task but recipes like this help to ensure that you are loading up at each meal.
Coconut aminos are a substitute for soy sauce. While coconut aminos aren’t a significant source of nutrients, they are gluten-free, MSG-free, and lower in sodium without compromising on taste.
Coconut aminos can be found at most grocery stores including Walmart and of course all the health foods stores such as Whole Foods.
To ensure that the meat and veggies are fully cooked but not dried out I grill them on a piece of foil and pour some of the extra marinades on top of them while cooking.
How to store and serve
Once cooked the chicken and vegetables can be stored in an airtight container in the refrigerator for 3-4 days. If I am going to be eating them for a second dinner I like to store them uncooked in the refrigerator for 1-2 days and cook when ready to eat them as they are best freshly cooked.
Grilled Chicken Kabobs
- 1 pound boneless skinless chicken thighs cut into 1-2 inch pieces
- 1/4 cup olive oil
- 1/8 cup coconut aminos
- 1 teaspoon minced garlic
- 1-2 tablespoons tahini
- 1-2 teaspoons of grated ginger depending on taste
- salt and pepper to taste
Suggested vegetables (approximately 2 cups)
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 2 small zucchini cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 3 cups frozen riced cauliflower you can substitute quinoa or wild rice.
- Place the olive oil, coconut aminos, garlic, tahini, ginger, and salt and pepper in a large bowl and whisk to combine.
- Add the chicken, bell peppers, zucchini, and red onion to the bowl. Toss to coat in the marinade. Cover and refrigerate for at least 1 hour, or overnight.
- When ready to cook,
- Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium-high heat.
- Thread the chicken and vegetables onto the skewers.
- Cook for 5-7 minutes on each side or until chicken is cooked through.
Only thread as many kabobs as you will eat. Although they do store in the fridge after cooking they are better fresh. Allow the veggies and chicken to marinate until tomorrow's dinner then grill them fresh.
Variations and alternative
Adding pineapple chunks to these kabobs is a delightful treat! It does add sugar but also adds nutrients and makes them extra special.
Alternatively to cauliflower rice, you can use quinoa, brown or wild rice. Just be aware that rice will significantly increase the glycemic load of this meal. Quinoa will slightly increase the glycemic load and may be a nice middle-ground option to serve with your kabobs.
What if I don’t have coconut aminos
You can use soy sauce. Just be aware that soy sauce contains gluten if you are currently trying to eliminate gluten then you will want to find coconut aminos.
Not sure if you should be avoiding gluten? I recommend following my PCOS Detox program to reset your hormones and then discover what food sensitivities you may have during the 30 days of momentum.
What if I don’t have tahini
You can skip the tahini, but it makes the marinade creamy and adds a lot of flavor.
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