Honey Lime Chicken Kebabs

It’s been a very hot week here in LA and my kitchen is in a bit of disarray after a pipe explosion a couple of weeks ago so I’ve been using my little Smokey Joe grill on our shady front porch for a lot of our cooking which has been fun!  This was a recipe I came up with to use up a few chicken breasts in the fridge in a more tasty way so I mixed some sweet, savory, and spicy flavors and it turned out so yummy!!  I saved the marinade, simmered it for a while until it thickened, and poured it over the chicken after it was done grilling and it put it over the top! Trust me, you’ll want to drink that sauce.  Serve it over some white rice or cauliflower rice with some simple steamed veggies!


4 cloves of garlic

7 tablespoons of Coconut Aminos (very similar in flavor to soy sauce)

Juice of 3 limes-about 8 tablespoons

2 tablespoons honey

3 tablespoons coconut oil melted

1 tablespoon Siracha sauce

1 tsp crushed chili flakes

1 tsp sea salt

2 lbs boneless skinless organic chicken breasts cubed into 1½ inch pieces


Combine all of the ingredients except the chicken in a large bowl and stir well to dissolve the honey.  Add the cubed chicken and let marinate for 8 hours or over night. 

Remove the chicken from marinade and put them on the skewers, if you are using wooden kebab skewers make sure you soak them in water for at least 10 minutes so they don’t burn.  Place chicken on the grill over medium heat and turn when bottom side is golden brown and releases from the grates otherwise the chicken will stick.  Remove chicken when internal temperature has reached 160 degrees, tent with aluminum foil, and rest for 10 minutes.

Pour the marinade into a sauce pan, bring to a boil and reduce to simmer and then let simmer for 5-10 minutes until thickened, don't let it burn!  Pour the sauce over the chicken skewers and serve.

Health Tips: as I have mentioned before, marinating meat not only makes it taste better but it reduces the level of carcinogens that are produced when meat is cooked over high heat.  Also, there's no reason you can't boil a marinade and then use it as a sauce. You just need to make sure to bring the marinade to at least 180 degrees for 3 minutes and you'll have killed any bacteria that may have been in there. So if you boil it (which is approximately 212 degrees) and then let it simmer for another few minutes you're fine. Use very fresh chicken that is the best quality you can afford