Bill and I are known for making the same meal over and over. We get into a routine, and stick to the same meals every week. That makes cooking a little easier, but it’s not very exciting for our taste buds.

I feel like it can be even more difficult in the summer when it’s really hot and humid, to get inspired to cook a hot meal. I don’t know about you, but I’m always more interested in fruit and popsicles when the weather is unbearably hot, and getting creative in the kitchen really isn’t that easy.

 

Skewers in the summer are always fun. They do take a bit of work to put together, but I love that it’s protein and veggies all in one! For this meal, we just cooked up some rice to go with them, and our dinner was done!

I was inspired to make this marinade recipe, because we love Asian flavors in cooking, and we have a big jar of raw honey from Primal Pastures at home right now. I thought some flavorful Honey and Sesame skewers would hit the spot, and they sure did!

This recipe was full of flavor, and simple to put together. It’s a great one to serve for guests, or just for a change in your dinner routine.

Enjoy!

Hayley

Honey Sesame Chicken Skewers

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These Honey Sesame Chicken Skewers are a great way to bring flavor to your next barbecue. Skewers allow guests to grab a variety of foods easily - and these skewers feature chicken, bell pepper, onion, and mushrooms. Whether you're making a weeknight dinner or having a party, these skewers are fun to eat and easy to make.

Serves: 4

Serves: 4

Ingredients

• 1/2 tsp 1/2 tsp 1/2 tsp Red Pepper Flakes
• 1/4 cup 1/4 cup 1/4 cup Coconut Aminos
• 1/4 cup 1/4 cup 1/4 cup wheat-free Tamari
• 1 Tbsp 1 Tbsp 1 Tbsp Toasted Sesame Oil
• 3 Tbsp 3 Tbsp 3 Tbsp Honey, Raw
• 1/2 tsp 1/2 tsp 1/2 tsp Ginger, ground
• 1.5 lb 1.5 lb 1.5 lb Chicken Breasts, boneless skinless
• 2 whole 2 whole 2 whole Green Bell Peppers, chopped into 1 inch pieces
• 12 oz 12 oz 12 oz White Mushrooms, sliced in half
• 1 whole 1 whole 1 whole Red Onion, chopped into 1 inch pieces

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a small mixing bowl, whisk together the coconut aminos, tamari, sesame oil, honey, ground ginger, and red pepper flakes.
2. Slice the chicken breast into 1 inch pieces for skewering, and place in a gallon ziplock bag.
3. Pour the marinade over the chicken, and allow to marinate in the fridge for 2 hours.
4. Within the last 30 minutes of marinating, prepare the rest of the ingredients for the skewers.
5. Remove the chicken from the fridge, and skewer the chicken and vegetables on stainless or bamboo skewers, alternating the veggies and chicken.
6. Grill the skewers for 15 minutes, rotating every 3-4 minutes.
7. Top with sesame seeds if desired.