Coconut Honey Lime Filipino Chicken Adobo Skewers.
Can you guys tell what I am doing here??
Pasta salad yesterday, skewers today…
Cookout/picnic/warm weather/fun time food!! Please tell me you guys are all on board with this?? Like please? Cause I have caught the warm weather food bug and I am pretty sure there is no turning back, like none. The fresh, summertime, fun food is here to stay and man, I am so excited.
Also, ice cream time. Yes, yes, yes to ice cream!!
So along with delicious summertime foods, and the warm weather that is sure to be upon us soon (please tell me when I get back – I will explain below – that we will have magically morphed into full on summer) comes new animals on “the homestead”.
Things are getting kind of exciting around here. I know, I know, I’ve already told you about the goats, which I think will be arriving this weekend (a little bit of a bummer since this weekend I will be out-of-town, BUT very excited to see them when I get home), but now there is also the possibility of a few horses coming to board with us this summer. YES!!
Horses! Like every little girl’s dream (and in my case big girl’s). With that said, there are still a lot of details to be worked out. Horses are a lot more work than chickens and goats (not to mention more money) but this summer we would actually just be boarding three horses for someone else. They would leave in the fall 🙁 but it would be a great trial run to see if we (meaning my dad…who should probably just quit his day job already and become a professional dishwasher/farmer/handyman) can really handle horses…along with the chickens and goats we already have.
Like I said though, this one is still only in the discussion phase. The fellow (<–look I am so grown up) who is interested in boarding his horses here is coming over today or tomorrow to chat, so we will know more details soonish. Fingers crossed though.
Oh, and clearly this is the reason for my Pinterest horse photo binge the other day. Sorry, well not really.
Let’s see, what else.
I feel like updating you guys on life today…but um, my life is really not all that interesting, and all I have to chat about are the facts that I am excited the grass is finally getting green, horses may be coming, the goats ARE coming and a sunny Cali work trip begins tomorrow.
Oh, but the Cali work trip?? Any of you LA people have suggestions for me? Places to eat? Things to do? Possibly the best secret antique prop shops (think dishes and old vintagey things) that I just HAVE to hit up?? I will also be heading down to San Diego, so if you know of some great shops down there as well, PLEASE… share, share, share!
Would LOVE any and all input on this. I head out tomorrow on an early AM flight, so I am currently in the frantic state of “oh my gosh, I have so much to get done in the next 16 hours – help”. It’s so much fun – NOT.
Ok, life matters all summed up, on to these coconut honey lime Filipino chicken adobo skewers.
They’re kind of fun, right?? I mean, I totally regret my styling decisions here in these photos, because now all the colors just annoy the heck out of me and I hate looking at them, but then again, I hate almost all of my photos. Why is it that we are our hardest critics? I mean, it’s really just no fun.
Aside from the photos, this chicken is so delicious. Super easy and perfect for the upcoming Memorial Day weekend plus equally great throughout the rest of the warm summer months. Traditionally, Filipino adobo chicken is not grilled or made on skewers, but something about food on a stick just makes me happy. I think it’s the kid inside of me trying to break through my tough as nails, no fun skin (harsh, but sort of true). Or maybe, I just like the idea of not having to mess with cutting up my chicken, because when it comes to food, I want it in my mouth. Messing with knives and such just plain annoys me.
Wow, I think it is clear that I have like zero patience. Maybe I should work on that?
Ok, but in all seriousness, I adore this chicken. It is so flavorful and so quick to prepare. It’s slightly sweet and tangy with a nice fresh hint of lime. SO GOOD.
I served my chicken with a side of coconut rice and a fruit salad. Perfect for a quick meal or simple entertaining.
Coconut Honey Lime Filipino Chicken Adobo Skewers.
- 2 pound skinless chicken thighs or breasts cut into bite size cubes
- 3/4 cup soy sauce
- 1/3 cup canned coconut milk lite or regular both work great
- juice of 2 limes
- 1/4 cup rice vinegar
- 1/4 cup honey
- 4 cloves garlic minced or grated
- 3 leaves bay
- 2 teaspoons fresh ginger grated
- 1/2 teaspoon black peppercorns
- coconut rice for serving
- Add the chicken to a large bowl or gallon size ziploc bag. In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. Pour the marinade over the chicken and the bay leaves. Cover the bowl or seal the bag and place in the fridge for at least one hour or overnight.
- Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken onto metal skewers (or wood skewers that have been soaked in water). Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5-10 minutes each side. You may also cook the chicken in a skillet if needed. While the chicken is cooking, I like to add the reserved marinade to a small sauce pan, bring it to a bowl and cook about 5 minutes or until reduced to a sauce.
- Serve the chicken with the sauce and the [coconut rice | https://www.halfbakedharvest.com/hawaiian-hula-pork-fajitas-pineapple-slaw-coconut-rice/].
PS. Are the coconuts giving off summer vibes?? Please say yes. Coconuts all summer long please!