Bacon Siracha Chicken Skewers and Coconut Rice

As summer comes to an end I always try to squeeze in these amazing Bacon Sriracha Chicken Skewers and Coconut Rice into the meal rotation as many times as I can!
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What’s In Bacon Sriracha Chicken Skewers and Coconut Rice:

The ingredients that make this the perfect summer/fall comfort meal are savory ground chicken, thick cut bacon, spicy sriracha sauce (the hipsters hot sauce) and various fresh herbs and dried spices. To hold these skewers together I use panko bread crumbs (available gluten free here) BUT if you live grain free, almond flour works great too!

The Creamy Coconut Rice:

Trust me on this, if you haven’t tried coconut rice, you must. It’s incredibly simple: just cook the rice in water and  coconut milk  for a rich creamy rice that make the perfect accompaniment to this flavorful meal!

Bake or Grill!

I am very into platter meals these days. I love the idea that everyone gathers around the table and pulls from one large platter. A very communal meal indeed. And it can be made in the oven or on the grill, making it a terrific year round meal!

Tips and what you will need: To make the most of your time, start the rice a few minutes before placing skewers in oven. You will need sriracha sauce, coconut milk, parchment paper, a rimmed cookie sheet,  6″ wooden skewers, a steaming pot, and a skillet. I  use panko bread crumbs (available gluten free here). 

A spicy chicken skewer served on coconut rice. Make in the oven or on the grill!

Course:

Main Course

Cuisine:

American

Keyword:

easy dinner recipe, grilling recipe

Servings: 4 servings

Author: Linda Spiker

For skewers:

• 2
  lbs
  ground chicken
• 6
  slices
  thick cut bacon, cooked and chopped
• 1
  small red onion, peeled and diced finely
• 2
  clove
  garlic peeled and minced
• 4
  Tablespoons
  parsley, chopped (2 Tablespoons reserved for garnish)
• 2
  teaspoons
  ground coriander
• 1
  teaspoon
  sea salt and freshly ground black pepper
• 1/2
  cup
  panko bread crumbs (Gluten free bread crumbs or almond flour)
• 2
  tablespoons
  sriracha

Coconut rice

• 1 1/2
  cups
  jasmine or basmati rice
• 1 1/2
  cups
  coconut milk
  shake well
• 1 1/2
  cups
  water
• 1
  teaspoon
  Sea Salt

The Broccoli

• one head organic broccoli
  cut into florets and steamed

For Chicken skewers:

1. If making on the grill, clean and spray grill, preheat to 400 degrees. If making in the oven, preheat oven to 400 degrees and place parchment paper on cookie sheet

2. Cook bacon till done but not crispy, remove bacon and set on paper towels, when cool, chop. While bacon cooks prep onions, garlic, and parsley, set aside.

3. After removing bacon from pan use a paper towel to soak up about half of the bacon grease and then add onions to pan. Saute for 3 minutes, add garlic and coriander to pan and saute 60 more seconds. Turn off heat.

4. In a bowl combine ground chicken, chopped bacon, onion mixture, panko bread crumbs or almond flour, sriracha, 2 Tablespoon parsley and mix with hands until well combined.

5. Form into 7-8 large oblong meatballs and form around skewers (start coconut rice now)

6. For grill: place skewers on grill, close lid and cook for 15-18 minutes, turning half way through cooking time. For oven: Place skewers on parchment covered cookie sheet and bake for 15-18 minutes or until cooked through.

7. When chicken has about ten minutes left, start steaming broccoli.

For coconut rice:

1. Place water, pinch sea salt, coconut milk and rice in sauce pan and bring to boil. Lower to simmer and place lid on pot.

2. Cook for 15-20 minutes or until liquid is absorbed and rice is soft. Add salt and pepper to taste.

3. Serve skewers on top of rice, surround with broccoli and garnish with extra parsley and serve with a little dish of sriracha for dipping.

Enjoy my friends! And have a wonderful fall! And if you love this meal, let me know in the comments below! 

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post tags: gluten free option, dairy free