Chicken Kabobs with Spicy Almond Sauce MAGIC ELIXIRS (TM) and Cauliflower Rice
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Chicken Kabobs with Spicy Almond Sauce MAGIC ELIXIRS (TM) and Cauliflower Rice
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Diet: Gluten Free
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).
Equipment
- Cutting board
- Measuring spoons and measuring cups
- Pairing knife and chef’s knife
- Citrus juicer
- Mixing bowls
- Food processor
- Medium saucepan
- Skewers
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!!
This recipe looks delicious! How long do you suggest marinating the chicken?
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.
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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Do you use the Almond Sauce as a dipping sauce, then, on the side? I didn’t see anything about basting it on when you grill.
You just serve it with that… It’s absolutely delicious
NO basting… Just enjoy
I saw this recipe on the Whole30 takeover. Just made the almond sauce and it is amazing! Definetly magic! Chicken is still marinating. I can’t wait to eat it!
oh YAY! Hope you have been enjoying it.
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