4chicken breasts or 6 boneless skinless chicken thighs
1jalapeño
1/2large white onion
2clovesgarlic
2tbspchopped fresh ginger
2tbspolive oil
2tbspcoconut aminos
1tbsphoney(omit for Whole30/Keto)
2tbsplime juice
1/4cupchopped cilantro
2tbspchopped scallionsfor garnish
Instructions
Cut the chicken into 1 1/2 inch sized cubes
In a food processor or blender combine the jalapeño, onion, garlic, ginger, olive oil, coconut aminos, honey and lime juice. Blend until a thick paste has formed and there are no large pieces. Pour the marinade over the chicken and add in the chopped cilantro, cover and leave to marinate for a minimum of 4 hours butt ideally overnight.
Preheat the barbecue or a grill pan on medium high heat. Thread the chicken on to skewers and grill for approximately 10 to 15 minutes, turning frequently to ensure they don't burn. Pour any of the excess marinade over the chicken as it cooks.
Serve the chicken kebabs topped with chopped scallions or sesame seeds.
Notes
*To make this recipe Whole30, swap the honey for 1 medjool date soaked in boiling water for 10 minutes.