Grilled Coconut-Honey-Lime Chicken Kabobs

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

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

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.

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