Chicken Kabobs with Spicy Almond Sauce and Cauliflower Rice

Chicken Kabobs with Spicy Almond Sauce and Cauliflower Rice



  • 2 lbs. boneless and skinless chicken thighs (recently changed from skin-on)
  • 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:

  • 3 Tbsp almond butter
  • 2 Tbsp coconut aminos
  • 2 Tbsp rice vinegar
  • 1-2 Tbsp of 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 ginger
  • 1 green onion, thinly sliced

For the Cauliflower Rice:

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

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 occasssionaly until so the rice doesnt stick to the pan.

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

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

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

Take the chicken out of the refrigerator and remove 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 all sides of the chicken are evenly covered.

Turn on your 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.

I adore cauliflower fried rice, so I always make a double batch of cauliflower rice to make for the next day. Chop up your favorites for fried rice. I like yellow pepper, red pepper, and green peppers, shallots, garlic, onion – I use whatever I have on hand. You can use anything you have handy in the fridge from a different day, or any bits of lusciousness that will add a nice element to the dish. Get your pan hot and add a couple tablespoons of oil. Fry up the raw vegetables until translucent and get them crispy. Then I add the cauliflower rice and cook it on high. Try to get it nice and brown with crispy edges. You want it crispy, but not burned, so watch it closely and move it around as necessary. Then add a couple tablespoons of coconut aminos, a tablespoon of toasted sesame oil, salt and pepper, and red pepper flakes. Feel free to add more of each if you prefer. 



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  1. Made this tonight for dinner!! My husband hates nuts in his food so I was nervous about the almond sauce BUT HE LOVED IT!!
    This was an amazing meal!!

  2. This recipe looks delicious! How long do you suggest marinating the chicken?

  3. Thank you for the IG story and the cauliflower rice recipe! I made just the rice today for the first time and it was very good. My toddler also ate it and I don’t think she’s eaten cauliflower before.

  4. I accidentally bought skinless bone-IN! So I just marinated those instead of making the kabobs. Marinade was delish. We cooked the thighs a little longer and in a lower heat because it was on a natural gas grill.

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