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chicken kabobs on cauliflower rice

Chicken Kabobs with Spicy Almond Sauce MAGIC ELIXIRS (TM) and Cauliflower Rice

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  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Diet: Gluten Free
Print Recipe

Ingredients

  • 2 lbs. boneless and skinless chicken thighs
  • Olive oil
  • Kosher salt

For the Marinade:

  • 1/2 cup coconut milk
  • 2 Tbsp olive oil
  • 2 Tbsp Thai red curry paste
  • 2 Tbsp cilantro, chopped
  • 2 Tbsp coconut aminos
  • 2 cloves garlic, minced
  • 2 Tbsp lime juice, freshly squeezed

For the Spicy Almond Sauce MAGIC ELIXIRS:

  • 3 Tbsp almond butter
  • 2 Tbsp coconut aminos
  • 2 Tbsp rice vinegar
  • 1–2 Tbsp your favorite hot sauce, or more if you prefer more heat
  • 1 Tbsp toasted sesame oil
  • 1/2 cup unsweetened coconut milk
  • 1 red Anaheim or Fresno pepper, seeds removed, chopped fine
  • 2 cloves garlic, minced
  • 2 Tbsp chopped ginger
  • 1 green onion, thinly sliced

For the Cauliflower Rice:

  • 1 large head of cauliflower
  • 2 Tbsp coconut oil
  • 1/4 cup broth (I prefer chicken, but use any broth you like)
  • Kosher salt and freshly ground black pepper, to taste

Instructions

Make the cauliflower rice by shredding the cauliflower into rice-size pieces in a food processor. Over medium high heat, heat up the coconut oil in a saucepan. Add the shredded cauliflower to the pan and cook for 10 seconds, stirring continuously. While continuing to stir, add the broth and stir to combine. Cover and cook for 5-7 minutes. Remove cover, sprinkle with salt and pepper, stir, and cook for 5 more minutes, stirring occassionally until finished (so the rice doesn’t stick to the pan).

Make marinade by blending all the marinade ingredients in a food processor.

Chicken thighs are irregular, so they won’t cut perfectly, but I try to cut them into the best strips possible – think sauté. Place in a container with the marinade and refrigerate overnight.

Make the sauce by blending ingredients in a food processor. Set aside.

Take the chicken out of the refrigerator and remove it from the marinade. Dab the pieces with a paper towel to remove excess marinade, but don’t go crazy. Sprinkle with salt. Thread each piece one by one onto skewers. Then brush the chicken skewers with a bit of olive oil, making sure all sides of the chicken are evenly covered.

Turn on grill and get it hot. Place the skewers on the grill and cook for 4-5 minutes. Flip and grill for 4-5 more minutes. If they’re not done, turn down the grill to low and let them cook for a few more minutes. Remove and serve with the lovely spicy almond sauce and cauliflower rice.

Notes

I love to make this recipe while on Whole30 – it is so satisfying (and the leftovers are great!)  It’s easy to make this recipe Whole30 compliant with compliant almond butter (homemade is great!) and your favorite hot sauce).

Keywords: whole30 dinner, whole30 kabobs

Equipment