Whole30 Chicken Kabobs with Spicy Almond Sauce MAGIC ELIXIRS (TM)
This is a favorite during Whole30! It is so delicious and the leftovers make a great lunch to go! The chicken soaks in the marinade overnight, making it so tender and flavorful. And I love how the edges of the chicken get charred and crispy on the grill. It makes a great weeknight dinner that you can prep on a Sunday. Serve it with a simple salad of sugar snap peas or an arugula salad dressed with Marinated Red Onion Oil MAGIC ELIXIRS.
The Spicy Almond Sauce MAGIC ELIXIRS is the perfect alternative to an Asian peanut sauce. Of course it’s the perfect companion to the Chicken Kabobs but you can also use it as a savory dressing for Asian style salads or slaw or drizzle on top of cauliflower rice.
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Whole30 Chicken Kabobs with Spicy Almond Sauce MAGIC ELIXIRS (TM)
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings
Ingredients
Kabobs:
- 2 lbs. boneless and skinless chicken thighs
- Extra Virgin Olive olive oil
- Kosher salt
Marinade:
- 1/2 cup coconut milk
- 2 Tbsp Extra Virgin Olive 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
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
Instructions
Make the marinade by blending all the marinade ingredients together in a food processor. Cut the chicken thighs into strips (chicken thighs are irregular, so they won’t cut perfectly, but I try to cut them into the best strips possible) and place in a container with the marinade. Refrigerate overnight.
Make the sauce by blending all the sauce ingredients in a food processor. Set aside.
When ready to cook, remove the chicken from the refrigerator and bring to room temperature. Remove from the marinade and lightly dab the pieces with a paper towel to remove excess marinade. 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.
Preheat the grill. Place the skewers on the grill and cook for 8-10 minutes, turning over halfway through. If they’re not done, turn down the grill to low and let them cook a bit longer. Remove and let rest. Serve on a bed of the Simple Sugar Snap Pea Salad (recipe below) with the Spicy Almond Sauce on the side.
Sugar Snap Pea Salad
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings
Ingredients
- 2 cups sugar snap peas
- 1 tbsp salt
- Olive oil
- Kosher Salt
- Freshly ground black pepper
Instructions
Fill a large bowl with ice and water to create an ice bath and set aside by your sink.
In a pot, bring water and 1 tbsp of salt to a boil. Place the sugar snap peas in the boiling water for 2-3 minutes, or until bright green. Immediately strain in a colander and place in the the ice water bath to stop the cooking process.
When the peas are cool, remove from the ice water bath and cut into thirds. Toss with extra virgin olive oil, salt and pepper, to taste.
I live in an apartment and don’t have access to a grill, but reading about these flavors is making my mouth water. How would you recommend cooking this chicken? Thanks!
I would recommend cooking it in the oven . use the sane timing as the grill . and do them on 450 .. may require a few more minutes
What I would say is start by cooking it the same Timing but in your oven… I would go for something like 450 and you’ll have to check and see if it’s done if not keep it in longer
What else would this be Good served with this? I’m not a fan of sugar snap peas and am plan on making the chicken for my whole30!
First of all I want to ask you to revisit sugar snap peas because they are so delicious and if you just barely blanch them for a couple of minutes, they’re kind of dreamy. this would be good alone, on cauliflower rice, on top of French green beans that have been sautéed up,, on top of broccolini ..Absolutely make the almond sauce
Hi! I love this recipe so much. I have made it twice, and recently just made a huge batch of each the marinade and sauce without a specific date in mind to make it. Now, I’m realizing I probably will not have a chance to make this recipe this week. Do you think the marinade and sauce will last in the fridge for over a week, or would it be fine to freeze?
Thanks!
It’s really about 5-6 days at the most in the fridge. I’ve never tried to freeze it, but let me know if you have or did and how it worked for you.
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Hi! Your recipes look so delicious and I am preparing to try some of them. I have a question regarding the coconut milk – sometimes I see coconut milk and then unsweetened coconut milk – as these the same thing? Is this the canned coconut milk or the kind that you would buy near the milk? I just want to make sure I use the correct thing so that I get the best result.
If you are on whole30 make sure you check the labels! I use the unsweetened and it is in a can.
I buy the canned. Then blend before measuring
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