PREPARATION

In a blender or food processor combine rice vinegar, the juice of 2 limes, coconut milk, honey, soy sauce, garlic, ginger, salt and pepper. Blend until smooth.


Place cubed chicken in a bowl, or large Ziploc bag, and cover with marinade. Seal/cover tightly and place in the fridge for one hour – one day to marinate.


When ready to cook, heat your indoor or outdoor grill, or grill pan.


Place all ingredients for coconut rice in rice cooker and turn on to cook according to rice cookers directions.


Skewer all chicken and place on heated grill.


Grill 5-10 minutes each side depending on BOTH the size of the cubed chicken and your grill. Be sure to flip your skewers as well as be aware of any hot spots on your grill and rotate your skewers placement around them.


Chicken is cooked when it is no longer pink in the center.


*Alternatively, you can cook this chicken in a skillet/frying pan without skewers at all!