Loved, loved, loved tonight’s dinner! I’m not sure if I was really in the mood for these flavors, or if it was just that good… But it’s definitely a keeper. These kabobs have so much bright, fresh flavor, and the creamy coconut rice is the perfect sidekick. They were very simple to make, and look great on the plate – lots of color.
I used BellaFina Baby Bell Peppers. They are the mini version of your typical Bell Pepper. I just chopped off the tops, cut them in half lengthwise, and cut out the seeds and veins. Depending on the side I cut each side in half to get four chunks per pepper.
The chicken thighs are a little difficult to cut into 1″ pieces, because by the time you cut off the fat you’re left with flat-ish, irregular pieces. Just eyeball the 1″ pieces, you can spear the, into a chunk when you put them on the kabobs.
Thai Chicken Kabobs with Coconut Rice
Marinade & Chicken
3 tbsp fresh lime juice
1 1/2 tbsp fresh grated ginger
3/4 cup coconut milk
1 cup loosely packed fresh cilantro, chopped
1/3 cup Thai red curry paste
4 garlic cloves, minced
3 tbsp packed brown sugar
1 1/2 tbsp lemongrass paste
1/2 tsp salt
1 lb boneless, skinless chicken thighs
8 green onions
7 mini bell peppers, seeded
1 1/4 cups water (or chicken broth)
1 cup coconut
1 cup uncooked basmati rice
1/2 tsp salt
1/2 tsp sugar
Green onion (tops reserved from chicken)
For marinade, combine lime juice, grated ginger, coconut milk, cilantro, curry paste, garlic, brown sugar, lemongrass paste and salt in a bowl and whisk until evenly distributed. Reserve 1/3 cup of the marinade (for brushing on chicken and bell peppers during grilling); cover and refrigerate.
Trim fat off of thighs and cut into 1-in. pieces. Place chicken in large resealable plastic bag. Pour remaining marinade into bag; seal bag and turn to coat. Marinate in refrigerator 8 hours, turning occasionally, or overnight.
Prepare grill for direct cooking over medium-high heat. Cut ends off of green onions, cut off green tops and set aside. Cut white/light green part of onions into 1 1/2″ pieces. Thinly slice remaining green tops and set aside. Cut off tops of mini bell peppers, cut in half and remove the seeds and ribs. cut each pepper into 4-6 pieces depending on size.
Remove chicken from marinade; discard marinade. Thread chicken, bell peppers and green onion bottoms evenly onto skewers. Grill, covered, 12-15 minutes or until internal temperature of chicken in thickest piece reaches 165°F, turning occasionally. Brush kabobs with reserved marinade during the last 5 minutes.
Meanwhile, combine water (or chicken broth), coconut milk, rice, salt and sugar in a 2 quart pot and bring to a boil. Stir in basmati rice and stir while boiling for 1 minute. Put a lid on the pot and lower heat to low. Cook 18-22 minutes. Fluff rice with fork; stir in half of the reserved green onion tops.
Serve skewers over rice; garnish with remaining green onion tops.