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Bacon Sriracha Chicken Skewers and Coconut Rice

I 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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

For skewers:

  • 2 lbs ground chicken
  • 6 slices thick cut bacon, cooked and chopped
  • 1 small red onion, peeled and diced finely
  • 2 clove 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)
  • 2 tablespoons sriracha

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

The Broccoli

  • one head organic broccoli 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 towel 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 bowl combine ground chicken, chopped bacon, onion mixture, panko bread crumbs or almond flour, sriracha, 2 Tablespoon parsley and mix with hands until well combined.

  5. Form into 7-8 large oblong meatballs and form around skewers (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 15-18 minutes or until cooked through.

  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.