Grilled Coconut-Honey-Lime Chicken Kabobs

Name: Grilled Coconut-Honey-Lime Chicken Kabobs
Prep time: 20 minutes + 4-12 Hours in Refrigerator
Cook time: 20 minutes
Total time: 20 minutes + 4-12 Hours in Refrigerator + Model.Content.CookTime
Yield: 8 Servings
Ingredients: 2½ lb boneless, skinless chicken breast; 1 cup unsweetened coconut milk; ¼ cup Nakano® Seasoned Rice Vinegar; 2 Tbsp soy sauce; 2 Tbsp refrigerated ginger paste; 2 Tbsp honey; 1 Tbsp lime zest; 4 cloves garlic, minced; 4 green onions, sliced; 1½ cups long grain white rice (side dish); 1 Tbsp olive oil (optional); 1 (13.5-oz) can unsweetened coconut milk (optional); ? cup water (optional); 1 (10-oz) pkg diced mango (optional)

Yield: 8 Servings | Prep Time: 20 minutes + 4-12 Hours in Refrigerator | Cook Time: 20 minutes

Ingredients

2½ lb boneless, skinless chicken breast

1 cup unsweetened coconut milk

¼ cup Nakano® Seasoned Rice Vinegar

2 Tbsp soy sauce

2 Tbsp refrigerated ginger paste

2 Tbsp honey

1 Tbsp lime zest

4 cloves garlic, minced

4 green onions, sliced

SIDE DISH

1½ cups long grain white rice

OPTIONAL

1 Tbsp olive oil

1 (13.5-oz) can unsweetened coconut milk

⅔ cup water

1 (10-oz) pkg diced mango

Directions

Cut chicken into 1½-inch pieces and place in a large zip-top plastic bag. Add coconut milk, Nakano® Seasoned Rice Vinegar, soy sauce, ginger, honey, lime zest, and garlic; seal bag, turning to coat. Refrigerate at least 4 hours or up to 12 hours.
Preheat grill to medium-high heat. Remove chicken from marinade, discarding marinade. Thread chicken on metal or soaked bamboo skewers.
Grill kabobs, covered, 5 to 6 minutes per side or until chicken is done. Sprinkle with green onions.
SIDE DISH: Sauté rice in hot oil in a large saucepan over medium-high heat 2 minutes. Add coconut milk and water; bring to a boil, cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
SIDE DISH: Stir in mango; season with salt and pepper, if desired.