Vietnamese Grilled Chicken Skewers

7 May

I need to find my my work/life/workout balance. And by life, I mean Vietnamese recipe testing and general exploration. Having bootcamp 2x per week plus 2 nights of pool makes for an over-scheduled girls. We have our house playoffs tonight for the league that I’m leaving, so depending on how it goes I may have more time on my hands. As I run out the door each morning, I look wistfully at my Vietnamese cookbook promising I’ll get back to it. Whoever says planning a wedding is easy breezy is full of it. Even with my rockstar wedding planner, Rex & Regina, I still have things to craft, fittings to schedule, and details to decide. Plus it’s nearly summer, which means beach trips, birthday BBQs and the rest.

But no. I will not fall in to The Busy Trap.

With this in mind, we hosted our nieces and nephew last weekend that at least allowed for breakfast and lunch. Their parents make scrambled eggs with sugar and fish sauce, but that’s one Vietnamese mod I won’t be making. Leave me with my cheese, chives and butter, thankyouverymuch. So the Martha-Stewart-me arose by 8 each day to get the day started and make sure the little people were fed. I baked the Pioneer Woman’s oatmeal bars with raspberry jam, and this delicious coconut banana bread from Fit Sugar. You should definitely make this. It’s just sweet enough and has a little citrusy tang thanks to a 1/4 cup orange juice. Don’t know why I haven’t thought of  adding coconut to banana bread before. I also stumbled across a tasty kabob marinade that uses all of our favorite things that I just had to try. By the way, I’m loving Picture the Recipe’s format. Great visuals and straightforward.
With coconut banana bread in the oven, I mixed up the marinade for what we planned to be lunch that day. With the rest of the house still asleep, I wasn’t going to use my mini-food prep processor, so just chopped and mixed the herbs by hand. So considerate, aren’t I?
By the way – how amazing is our herb planter? Cilantro, culantro and mint only a few paces from the kitchen. Heavenly.
Herb planter with mint, culantro and cilantro 

Cilantro Lime Chicken Skewers

(This version includes my modifications:

1 c chopped cilantro
2 green onions, chopped
1 tbl coconut crystals (brown sugar is perfect substitution)
2 garlic cloves, minced
1 1/2 limes juiced, one zested. Reserve other 1/2 lime for garnish
3 tbl fish sauce
2 tbl sesame oil
2 tsp Red pepper flake or more to taste. Next time I’ll use Sambal chili garlic sauce. 
Ingredients for cilantro lime marinade
Mix all of the above in a bowl, or blend in food processor if you have time/equipment.
Cilantro, lime, garlic, onion, pepper and oil marinade
Toss in cubed chicken breasts and marinate in the refrigerator for several hours.
Chicken in cilantro lime marinade
You know how I said we meant to have these for lunch? As life would have it, we didn’t. Chipotle happened instead. So I speared half of the chicken with bell peppers and red onion and froze the rest. Two chicken breasts were more than enough for two, with two lunch portions left over.
Soak the sticks in water for 10 minutes so they don’t burn when on the grill. Skewer the chicken cubes, pepper and onion for the grill. Aren’t they pretty? Turn every 7 minutes or so to make sure chicken cooks through, while getting a nice grill char.  We love the grill flavor from our favorite cooking tool, but you could easily bake or pan grill the chicken.
Chicken, onion and pepper skewers fresh off the grill
This was perfect served with a bowl of rice and, you guessed it, cool sliced cucumbers. Finished just in time for a little wedding planning and Game of Thrones.
Chicken, peppers and onions on rice
Oh, and did I mention that our wedding is four months from today??? How did that happen?

One Response to “Vietnamese Grilled Chicken Skewers”

  1. Patty May 7, 2013 at 6:00 pm #

    Yum..I’d like to try it sometime!

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