Hibiscus, lemongrass, Basil and Honey Sweet Iced Tea.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
PS. Are the coconuts giving off summer vibes?? Please say yes. Coconuts all summer long please!
It’s awesome to go to see this website and reading the
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Have you ever considered about including a little bit more than just your articles? I mean, what you say is valuable and all. But think about if you added some great images or videos to give your posts more, “pop”! Your content is excellent but with images and video clips, this blog could certainly be one of the best in its niche. Excellent blog!
I’ve used this recipe twice. The first time I halved the recipe for just a weeknight dinner the second time I doubled it for a party. The chicken disappeared within minutes both times.
I strayed from the recipe a little. I didn’t grill, I used the broiler in my oven using the same cooking times. I also used Filipino palm vinegar instead of rice vinegar and tamari instead of soy sauce. The chicken still came out tender and flavorful.
The only addition I would make is to baste the chicken with sauce after the final flip. That will help the flavor stand out and make them moist and glistening like in the picture.
This is not a traditional chicken adobo recipe with ingredients like coconut milk, lime juice and honey but it worked very well for this application. Thanks for posting this.
So happy you love the recipe!! Happy 2016!
I have made this several times in the last month or so and it is one of my new favorites. Everyone in my family loves it (including my Mother, who will not eat anything that isn’t meat and potatoes (she’s from Ireland). I love your blog and am looking forward to trying more of your recipes. Congrats on the book, the completion of the barn (looks gorgeous) and the article.
Can these also be made in an oven?? If so, at what temperature and for how long? Thanks!
Yes, you can make these in the oven. Roast at 450 for 25-30 minutes or until cooked through. Hope you love the recipe!
Can you marinate them with the skewers in already?
Yum! These look so good, and your pictures are beautiful! Did you put any pepper in the marinade or just topped with the jalapeño?
This is a topic wwhich is close too my heart…
Cheers! Where are your contat details though?
my wewbsite – help wanted
Awesome! I made this tonight for my family hopefully it will be a success.
Hi! I cannot wait to truths recipe. I’m new to following your blog and supper excited already. Your pictures are beautiful! I see in this particular recipe you have some sort of jalapeño pepper slices. Is that for a garnish or part of a rice recipe. If so you you please post the recipe for that. Thank you. 🙂
Thank you so much!! I really hope you love everything you try! 🙂
Oh and I just added some jalapeno slices, no special recipe.
These were really yummy! Thank you for all the great recipes, I can’t wait to try the s’mores calzones.
Summertime food is *the* best. I just love these skewers!
Made this and the coconut rice for dinner.. AMAZING !! You have a gift!
I for one love the colours… And I would equally love to be eating this right now… 🙂
I made these skewers for dinner last night. They were awesome!