Filipino Grilled Chicken Skewers with Coconut Rice and Mango Salsa (Paleo-Friendly)

Allergens

Soy (in marinade)

Ingredients

• 1 lb boneless chicken breasts, cut into 1
• inch cubes
• 2 cups jasmine rice
• 1 cup full
• fat coconut milk
• 2 cups water
• 4 ripe mangoes, diced
• 1 red bell pepper, finely chopped
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons coconut oil
• Salt and pepper, to taste Marinade:
• 1/4 cup soy sauce (tamari for gluten
• free option)
• 1/4 cup apple cider vinegar
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon coconut sugar
• 1/2 teaspoon black pepper

Instructions

1. In a large mixing bowl, combine the chicken cubes with all marinade ingredients. Mix well, then cover and refrigerate for at least 30 minutes, or up to 8 hours for best flavor.
2. While the chicken is marinating, prepare the coconut rice. Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 20 minutes or until all liquid is absorbed. Let stand covered for 10 minutes, then fluff with a fork.
3. Preheat the grill to medium high heat. Thread chicken onto skewers and discard any remaining marinade. Grill the skewers for about 6 8 minutes, turning occasionally until the chicken is cooked through and slightly charred. Remove from grill and let rest for a few minutes before serving.
4. In a separate bowl, combine mango, bell pepper, onion, cilantro, and lime juice to make the salsa. Season with salt and pepper to taste.
5. To plate, arrange coconut rice on individual plates, then place grilled chicken skewers on top. Spoon the mango salsa over and around the skewers for a colorful presentation. Enjoy!

Chef’s Insight

To ensure even cooking, make sure all pieces of chicken are similar in size before threading them onto skewers.

Notes

Make sure to use fresh ingredients for the best flavor and texture in this dish.