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Ingredients
- 5 limes, for juice/wedges
- 4 green onions
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder, divided
- ½ teaspoon ground red pepper, divided
- 2 tablespoons coconut aminos, divided
- 10 chicken tenderloins (about 1 ½ lb)
- 10 (6-inch) wooden skewers
- 1 cup white rice
- ½ cup ketchup
- ½ cup honey
- 2 tablespoons red wine vinegar
- 1 tablespoon chipotle hot sauce
- Cooking spray
- 2 tablespoons salted butter
Steps
- Juice 4 limes (4 tablespoons); cut remaining lime into wedges. Slice green onions thinly. Combine in shallow dish: salt, ½ teaspoon garlic powder, ¼ teaspoon red pepper, 2 tablespoons lime juice, and 1 tablespoon aminos. Thread chicken onto skewers, then add to dish; turn to coat with marinade (wash hands) and let stand 20 minutes (or chill overnight) to marinate.
- Cook rice following package instructions.
- Meanwhile, preheat grill (or grill pan) on medium. Combine in small saucepan: ketchup, honey, vinegar, hot sauce, and remaining ½ teaspoon garlic powder, ¼ teaspoon red pepper, and 1 tablespoon aminos. Bring to a simmer on medium; cook and stir 5 minutes, then reduce heat to low.
- Remove chicken skewers from marinade and coat with spray (discard marinade). Stir butter and remaining 2 tablespoons lime juice into honey sauce. Grill chicken 3–4 minutes on each side until grill-marked and 165°F. Brush chicken with sauce during last minute of cook time.
- Remove chicken from grill and sprinkle with green onions. Serve over rice, with lime wedges and remaining sauce on the side.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.
Amount per ¼ recipe serving: Calories 620, Total Fat 10g, Sat Fat 5g, Trans Fat 0g, Chol 110mg, Sodium 1210mg, Total Carb 93g, Fiber 2g, Total Sugar 48g, (Incl. 47g Added Sugars), Protein 39g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 10%
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