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Chicken Kebabs with a Lemon Coconut Aminos Glaze, an Ultimate Summer Food

Posted on June 9, 2017

Chicken Kebabs with a Lemon Coconut Aminos Glaze

Oh, summer, how have we missed thee. If you need us, you can find us on the back patio with a cocktail mixed, the outdoor speakers blaring and the grill fired up. Maybe, we’ll throw on a Hawaiian shirt. Yeah, we know that it looks stupid. And, we live nowhere near the ocean. But, summer has us feeling casual.

Our significant other arrived home with a bottle of coconut aminos. We’d never heard of it.

“What is that?” we inquired.

“It’s like soy sauce,” she responded.

“Why don’t we just use soy sauce?”

“This has less salt. And, it’s a bit sweet. And, it doesn’t have gluten.”

“Hmmm. What should we make with it?”

“Kabobs,” she retorted, “We’ll make kebabs.”

Chicken Kebabs with a Lemon Coconut Aminos Glaze

In authoring this article, we almost dubbed kabobs the ultimate summer food. That’d be an overstatement. Many ultimate summer foods exist. Burgers. Watermelon. Bratwursts. Corn on the cob. Ice cream. BLTs. But, yeah, kebabs are an ultimate summer food.

And, these chicken kebabs with a lemon coconut aminos glaze won the night. We served them over wholegrain rice, so it made for a healthy meal—and a gluten-free one.

Chicken Kebabs with a Lemon Coconut Aminos Glaze

Chicken Kebabs with a Lemon Coconut Aminos Glaze

Chicken Kebabs with a Lemon Coconut Aminos Glaze

Ingredients

  • 1/3 cup of olive oil
  • 1/2 cup of honey
  • 1/2 cup of coconut aminos
  • One lemon, squeezed
  • Three cloves of garlic, pressed
  • Two to three chicken breasts, cut into chunks
  • One red onion, sliced
  • Two bell peppers, sliced
  • Eight to ten cherry tomatoes
  • One zucchini, sliced

Directions

Mix olive oil, honey, coconut aminos, lemon juice and garlic. Set aside 1/3 cup of sauce for application during grilling. Use remaining sauce to marinade chicken and vegetables in sealable plastic bag. Press excess air out of the bag and place in refrigerator for two to three hours.

Remove chicken and vegetables from plastic bag. Discard bag and marinade from bag. Thread chicken and vegetables onto skewers. Heat grill. Cook kebabs on direct medium heat for six to eight minutes—flipping midway through the process. While cooking, baste on reserved sauce with a brush. Our trick: watch the points at which the skewers enter the chicken; when they transform from pink to white, the chicken is cooked, and the kebabs are done.

Remove chicken and vegetables from skewers and serve over rice. We used Royal Blend Whole Grain with Texmati Brown & Wild Rice from RiceSelect. We prepared it in our Zojirushi Micom.

Chicken Kebabs with a Lemon Coconut Aminos Glaze

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