Jalapeno Lime Chicken Kabobs with Dijon Coleslaw

Servings 4 servings


  • 2 pounds boneless skinless chicken thighs
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1 clove garlic minced
  • 1/2 cup chopped cilantro
  • 2 jalapeños sliced
  • 4 cups shredded cabbage
  • 2 tablespoons Dijon mustard
  • 2 tablespoons coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon coconut aminos
  • 8 skewers


  • To a large re-sealable bag, add the first 6 ingredients (chicken through garlic).
  • Seal bag and refrigerate for at least 1 hour.
  • Thread chicken and jalapenos onto skewers. Heat grill to high heat and place skewers on grill.
  • Cook for 5 minutes on each side, until chicken is cooked all the way through.
  • To a large bowl, add the coleslaw. In a small bowl mix the mustard, coconut milk, garlic powder, coconut aminos and sea salt and freshly ground black pepper to taste.
  • Pour dressing over the coleslaw and serve with chicken skewers.


SERVING SUGGESTION: Complete meal all on it’s own!
NUTRITION: Per Serving : 265 Calories; 11g Fat; 28g Protein; 15g Carbohydrate; 3g Dietary Fiber; 107mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
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