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Bacon Sriracha Chicken Skewers and Coconut Rice

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As summer comes to an end I always try to squeeze these amazing Bacon Sriracha Chicken Skewers and Coconut Rice into the meal rotation as many times as I can. 
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Bacon Sriracha Chicken Skewers and Coconut Rice on grey platter with a bowl of broccoli and small bowl of sriracha sauce on the side

 

 

 

What’s In Bacon Sriracha Chicken Skewers and Coconut Rice:

I use ground chicken (preferably thigh meat for a more juicy meatball), thick cut bacon,  sriracha sauce (the hipsters hot sauce) and various fresh herbs and dried spices.  Panko bread crumbs  keep it all togtjer. so to speak (available gluten free here) 

A can of coconut milk, a can of breadcrumbs, and a bottle of sriracha sauce for makingBacon Sriracha Chicken Skewers and Coconut Rice

The Creamy Coconut Rice:

Trust me on this, if you haven’t tried coconut rice, you must. It’s incredibly simple: just cook the rice in water and  coconut milk  for a rich creamy rice that make the perfect accompaniment to this flavorful meal!

Bacon Sriracha Chicken Skewers and Coconut Rice on platter with gold utencils and bowl of broccoli in the background

 

Bake or Grill!

These Bacon Sriracha Chicken Skewers it can be made in the oven or on the grill, making it a terrific year round meal. I like to serve them with a side of steamed broccoli.

 

Love Meatballs and Rice?

Try my Greek Meatball Rice Bowls!

Greek Meatball and Tzatziki Rice Bowls with lemon wedges and grilled tomatoes

The Recipe: Bacon Sriracha Chicken Skewers and Coconut Rice

Tips and what you will need: To make the most of your time, start the rice a few minutes before placing skewers in oven. You will need sriracha sauce, coconut milk, parchment paper, a rimmed cookie sheet, I  use panko bread crumbs (available gluten free here). 

4.93 from 13 votes
Print
Bacon Sriracha Chicken Skewers and Coconut Rice
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
 

A spicy chicken skewer served on coconut rice. Make in the oven or on the grill!

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, grilling recipe
Servings: 6 servings
Author: Linda Spiker
Ingredients
For skewers:
  • 6 slices thick cut bacon, cooked and chopped
  • 2 lbs ground chicken
  • 1 cup red onion, peeled and diced finely
  • 3 cloves garlic peeled and minced
  • 4 Tablespoons parsley, chopped (2 Tablespoons reserved for garnish)
  • 2 teaspoons ground coriander
  • 1 teaspoon sea salt and freshly ground black pepper
  • 1/2 cup panko bread crumbs (Gluten free bread crumbs or almond flour)
  • 3 tablespoons sriracha (plus more for dipping)
Coconut rice
  • 1 1/2 cups jasmine or basmati rice
  • 1 1/2 cups coconut milk, shake well
  • 1 1/2 cups water
  • 1 teaspoon Sea Salt
  • one head organic broccoli (if desired as a side dish) cut into florets and steamed
Instructions
For Chicken skewers:
  1. If making on the grill, clean and spray grill, preheat to 400 degrees. If making in the oven, preheat oven to 400 degrees and place parchment paper on cookie sheet

  2. Cook bacon till done but not crispy, remove bacon and set on paper towels, when cool, chop. While bacon cooks prep onions, garlic, and parsley, set aside.

  3. After removing bacon from pan use a paper towels to soak up about half of the bacon grease and then add onions to pan. Saute for 3 minutes, add garlic and coriander to pan and saute 60 more seconds. Turn off heat.

  4. In a stand mixer or bowl combine ground chicken, chopped bacon, onion mixture, panko bread crumbs or almond flour, sriracha, 2 Tablespoon parsley and mix well. If you are using your hands instead of a mixer, just be careful sriracha can be hot.

  5. Form into 16- 2" meatballs and skewers, four on eah skewer (start coconut rice now)

  6. For grill:

    place skewers on grill, close lid and cook for 15-18 minutes, turning half way through cooking time.

    For oven:

    Place skewers on parchment covered cookie sheet and bake for 18 minutes or until cooked through. If chicken doesn't brown up, broil the last three minutes, don't overcook or the meatballs will be dry

  7. When chicken has about ten minutes left, start steaming broccoli.

For coconut rice:
  1. Place water, pinch sea salt, coconut milk and rice in sauce pan and bring to boil. Lower to simmer and place lid on pot.
  2. Cook for 15-20 minutes or until liquid is absorbed and rice is soft. Add salt and pepper to taste.
  3. Serve skewers on top of rice, surround with broccoli and garnish with extra parsley and serve with a little dish of sriracha for dipping.

Enjoy my friends! And have a wonderful fall! And if you love this meal, let me know in the comments below! 

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post tags: gluten free option, dairy free

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Comments

  1. 5 stars
    What a beautiful getaway you were able to enjoy! After being outdoors don’t you crave healthy dishes? Great choice on the chicken skewers. Pinning so I can make these later.

    Reply

  6. I’ve never seen skewers like this before, with ground chicken and bacon. I love the idea and they look so yummy!! Thanks for sharing Utah, too. My mum and dah just bought me a few things from the Sundance Catalog, lol~ so, again, that may be as close as I ever get to that beautiful state. 😉

    Reply

  8. This looks fabulous!!!
    And Utah!! My husband and I have fallen in love with Utah! We were just talking tonight about where else we wanted to go explore. If it didn’t get cold out there I think I would move. LOL.

    Reply

  10. Going to make this recipe tonight! Looks so yummy!! I have everything except for the coconut milk. Could recommend something as a sub.?

    Reply

  14. 5 stars
    Can’t wait to try these!! Will make with ground turkey as that’s what I have on hand.
    Do have some GF panko so it’s all good.
    Bet everyone will just love this! Thanks Linda.
    Also enjoyed the pics.. Gorgeous!

    Reply

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