Chicken kabobs w/ thai inspired GF Noodle Salad
Super easy and healthy grilled chicken thighs and vegetable skewers. These tender and juicy chicken skewers are soaked in a marinade, grilled to perfection, packed with flavor, and paired with tons of summer vegetables. These work great to prep ahead, and packed along for a weekend adventure out of the car!
Ingredients
3 pounds boneless skinless chicken thighs, between 8 - 10 pieces
⅓ cup coconut aminos
1 Tbsp honey
1 Tbsp dijon mustard
½ tsp salt
½ tsp pepper
Veggies
1 small red onion, quartered into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 large zucchini, cut into 1/2-inch coins
1 large summer squash, cut into 1/2-inch coins
Mushrooms
Instructions
Cut chicken into bite-sized pieces (about 1-inch each). Set to the side.
In a small bowl, whisk together the coconut aminos honey, dijon mustard, garlic cloves, salt, and pepper.
Add chicken to a large zip lock bag or mixing bowl along with marinade. Carefully shake the bag so all chicken is evenly coated. Refrigerate for at least 30 minutes and up to 6 hours for maximum flavor. I actually refrigerated for 30 minutes then places into the freezer for safe traveling.
Preheat grill to medium-high heat (375 - 400°F).
Thread the skewers by alternating chicken and veggies. If some chicken pieces are too long and thin, fold in half when threading onto the skewer. If using wooden skewers, make sure to soak them in water for 30 minutes so they do not burn on the grill.
Place skewers on heated grill and cook each side for 3 - 4 minutes until lightly charred with grill marks and cooked through. This will take about 10 - 13 minutes total.
Transfer skewers to a serving platter.
Delicious served with this Thai inspired rice noodle salad
Salad Dressing: * Make this at home!
For the dressing
1 clove garlic, minced
1/4 cup coconut aminos
2 1/2 tablespoons rice vinegar
1 tsp honey
1/2 teaspoon sesame oil
Juice of half of a lime
Salad: You can prep and cut veggies at home or at camp
8 ounces GF brown rice capellini
1 to 2 cups bean sprouts, optional
2 medium tomatoes, cut into small slices
1 medium carrot, sliced into matchsticks
4 medium green onions, thinly sliced
1 small green bell pepper, thinly sliced
1 small red or orange bell pepper, thinly sliced
1 cup coarsely chopped fresh cilantro, more for garnish
1/2 cup coarsely chopped fresh basil, for garnish
1/4 cup dry-roasted peanuts or cashews, coarsely chopped, for garnish
Cook the noodles:
Bring a large pot of water to a boil. Add the noodles and cook them until they are pliable but still fairly firm inside, about 6 minutes.
Turn off the heat, and let the noodles sit in the water until they are cooked through but still chewy, about 2 minutes. If you pull on a noodle, it should stretch quite a bit before it breaks.
Drain the noodles, and immediately rinse them in cold running water, massaging them gently to stop the cooking and to remove excess starch, until they are cool to the touch.
Meanwhile, prepare the vegetables:
Trim the roots off the scallions and cut them into 2- to 3-inch-long pieces. Cut them in half lengthwise, then slice them into very thin strips.
Cut carrot ends and slice them into 2- to 3-inch-long pieces, then cut them into thin slices lengthwise, about 1/8-inch thick. Cut the slices into thin strips.
Remove the stem and seeds from the bell pepper and slice it into long thin strips to match the carrots.
Cut the cucumber in half lengthwise. Use a spoon to scoop out the soft, seed-filled center and discard. Keep the skin on. Slice the cucumber lengthwise into thin strips matching the other vegetables.
Dressing: I make mine at home, so this is already done.
Assemble and serve the salad:
In a large bowl, add the drained noodles, scallions, carrot, bell pepper, cucumber, and snow peas. Add the dressing and toss well to evenly coat. Top with the cilantro/basil. Drizzle with hot sauce and serve with kabobs!
Enjoy!