Ginger Lime Chicken Satay With Rice Pilaf
A savory meal! Grilled chicken skewers with a ginger lime marinade. Accompanied by rice pilaf cooked in chicken collagen stock.
Recipe: Prep: 1 hour Serves 8
4 - organic boneless/skinless chicken breasts
3 tbsp. grape seed oil - expeller pressed
Marinade: 3 tbsp. organic soy sauce
2 tbsp. avocado oil or extra virgin olive oil
4 tbsp. organic ginger - minced
3 organic limes - juiced
3 tbsp. raw honey
1/2 tsp. smoked paprika
1 /2 tsp. lemon pepper
1 tsp. ground coriander
1/4 tsp. ground cumin
1 tsp. organic garlic - minced
1/2 tsp. Himalayan salt
Rice: 2 1/2 cups organic wild rice blend (Lundberg)
1/3 cup organic extra virgin coconut oil
4 tbsp. organic soy sauce
3 cups homemade chicken collagen
(recipe is on post of https://www.thefoodsnobcorner.com/single-post/2017/07/30/Creamy-Chicken-a-la-Florentine-Crepes )
2 cups water
Prepare rice first by adding the oil first to a sauce pot with a glass lid
( so you can see and not have to lift the lid to look) and then add the
other ingredients. Bring to a boil and then drop heat to a simmer
until all the rice has absorbed all the liquid. About 40 minutes.
Whisk all the ingredients in a bowl for the marinade and let sit.
Now, slice the chicken into sections of about 5 inches long and about
1/2 inches wide.
Then as you skewer the chicken pieces, twist them some. About 3 -4 pieces
per skewer.
Tip: I used metal skewers, but if you are using wooden ones, then presoak them in water for 30 minutes before using.
Brush the oil onto the chicken skewers. When the rice has about 15 minutes
to go, then prep the grill.
Place chicken skewers on the grill for about 8 - 10 minutes on each side.
When they are done, then plate them and brush the marinade on both sides
and add side of rice. Enjoy!
Note: There will be extra marinade to add more as you eat.