Guest Post by The Paleo Cavewoman – Asian Chicken Skewers

Chelsea Gold aka The Paleo Cavewoman is the creator and owner of www.thePaleocavewoman.com. She is a college student and was recently accepted to continue her education to become a Registered Dietitian. She is a self proclaimed foodie, photographer and lover of all things health and fitness. She discovered Paleo over year ago and never looked back. She transformed from 200+ pounds to a health weight.

Ready or not, the grilling season is upon us and I love grilling food. It is so easy, flavor filled and no heat or fuss in the kitchen. These Asian Chicken Skewers are my go-to appetizer that everyone loves. I’ll be the first to admit I miss Asian food more then anything, but in all honesty, these Asian Chicken Skewers are better then take out! They are packed with flavors!

• Servings: 6-7 pieces

Ingredients

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• 1 lb of chicken breast cut into strips
• 2 tbsp of shredded coconut

Ingredients (Marinade):

• 1/2 cup of coconut aminos
• 1 tsp grated ginger
• 1 tsp minced garlic
• 1 tbsp honey
• 1 tsp fish sauce
• 2 tbsp sesame oil
• 1/4 tsp crushed pepper
• Pinch of salt

1. In a medium sized pot, over low heat, mix all marinade ingredients until combined (just starting to boil).
2. Clean chicken (cut in to long strips if necessary).
3. In a large bowl or sealable bag, place chicken and cover with marinade.
4. Mix all contents so that the chicken is covered in the marinade and let marinate in refrigerator for at least 30min.
5. Preheat grill to medium or preheat oven to 350 degrees.
6. After 30 minutes, take long skewers and gently place them through the middle of the piece of chicken.
7. Sprinkle a pinch of shredded coconut over each piece.
8. Place on hot grill or on racked baking sheet for about 20 minutes
9. Flip every 5 minutes for even cooking or until completely cooked through.