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Instructions
How To Make Chicken Kabobs In The Air Fryer
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Mix together tamari soy sauce, coconut milk, lime juice, honey, and Thai red curry paste in a mixing bowl or Ziploc bag.
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Add the chicken and let marinate for at least 2 hours (up to overnight).
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Soak bamboo skewers for 30 minutes.
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Thread marinated chicken onto skewers.
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Preheat Air Fryer to 350F/180C.
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Cook for 12-15 minutes till cooked through, making sure to turn once halfway through. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165F/74C.
Make On The Grill
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Follow steps 1-4 above.
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Oil the grill grates, then preheat the grill (or griddle pan) to medium-high (direct heat).
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Grill chicken for 10-15 minutes, turning them a couple of times and brushing on more marinade until golden and cooked through. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165F/74C.
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You can reduce the remaining marinade in a saucepan over low heat until it thickens, and brush it over the cooked chicken for extra flavor.
Notes
- To reduce the calories, use lite or half-fat coconut milk.
- The longer you marinate these chicken skewers, the more time they have to absorb the flavors. The flavors may seem strong in the marinade bowl, but rest assured that they’re perfectly subtle once they’re done grilling.
- Make sure to cut chicken in evenly sized pieces so they cook evenly.
- You can use store-bought Thai Curry paste or your own homemade curry paste.
- If using a grill, I recommend oiling the grill grates to help prevent the chicken from sticking to the grates, prior to heating the grill up so you don’t get burned.
- Don’t forget to brush the coconut chicken skewers with the marinade as they’re cooking to truly enrich the lime and coconut flavors.
There are 5 Blue Plan SmartPoints in one serving.
Go to the next page to get the Amount Per Serving
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