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Honey Drizzled Chicken Skewers with Green Rice | The Recipe ReDux

Honey Drizzled Chicken Skewers with Green Rice | The Recipe ReDux

Honey Drizzled Chicken Skewers with Green Rice |

This month’s Recipe ReDux theme is “Stick With Maple Honey Sweetness” – we could use one or both of these natural sweeteners in a recipe. Now I adore maple syrup but I knew it had to be honey. I really should pay daily homage to the humble bee as I eat honey just about everyday. Most often, my breakfast is honey drizzled, whether it be over oatmeal, yogurt, peanut butter banana toast – you get the picture. (But if you need a maple syrup fix check out some of the other ReDuxers recipes below or Serena’s recent post on maple sugaring and her yummy Potato Cheese Waffles.)

I’ve gone through my share of sweeteners over the years, from using artificial sweeteners and low cal syrup exclusively (in twenties, for fear of any extra calories – god forbid.) But thank goodness I’ve come full circle realizing the natural appeal and unique flavor nuances of REAL maple syrup and honey – which can totally fit into a healthy diet.

So back to my honey recipe. Since we’ve had such a mild winter and March so far, us East Coasters are gleefully firing up our grills earlier than usual so I came up with this grilled chicken skewer recipe. I recently finished reading The Language of Baklava by Diana Abu-Jaber (recommended by the lovely Carrie at La Pomme de Portland) and ever since, I’ve been craving the Middle Eastern flavors and dishes of Diana’s father’s native country of Jordan. Honey is an abundant ingredient there so I combined it with some complimentary spices and herbs for a marinade along with a springlike green rice. Right before serving, I drizzled fresh honey over the whole dish for an extra hit of sweetness.

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Honey Drizzled Chicken Skewers with Green Rice

  • Yield: 4 - 6 servings 1x



For Honey Chicken Skewers:

  • 1 1/4 pound chicken breast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons honey
  • 2 tablespoons chopped green onions (about one), green and white parts
  • 1 tablespoon rosemary, chopped
  • 1 teaspoon smoked paprika
  • Juice from 1 lime
  • Extra honey for drizzling

For Green Rice:

  • 1 cup uncooked brown jasmine rice, rinsed
  • 1 tablespoon olive oil
  • 1/4 cup chopped green onions (about 2), green and white parts
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 (6 ounce) bag baby spinach, chopped (about 8 cups)
  • 2 tablespoons fresh mint, chopped


  1. For the chicken, in a large plastic bag, add chicken, olive oil, garlic, honey, green onions, rosemary, smoked paprika and lime juice. Seal and marinade in refrigerator for at least 4 hours or overnight.
  2. When ready to cook, skewer 5 – 6 pieces of chicken per skewer and grill for about 6 -8 minutes, turning once.
  3. For the rice, bring 2 cups of water to a boil in a large pot. Add rice, cover and reduce heat to low. Cook about 35 minutes (or according to package instructions.)
  4. While rice is cooking, heat oil in large skillet over medium heat. Saute green onions, garlic and smoke paprkia for about 2 minutes, stirring often with tongs.
  5. Add spinach and saute until wilted (about 3 – 4 minutes), stirring frequently with tongs. Remove and let cool slightly.
  6. When rice is done, pour into large bowl. Mix in cooked spinach and fresh mint.
  7. When serving, put rice on plate and a few chicken skewers on top. Drizzle dish with honey.

Honey Drizzled Chicken Skewers with Green Rice - The Recipe ReDux

Dr Barb, Nutriition Budgeteer

Sunday 25th of March 2012

Your chicken skewers look great but I like the green rice even more. Love that it has so much spinach in it and the mint is a nice flavor addition. Can't wait to try it.

EA-The Spicy RD

Friday 23rd of March 2012

This recipe looks and sounds divine, but then I see I still need to trek down smoked paprika to make the rice :-). I will find it one of these days!


Thursday 22nd of March 2012

What a gorgeous dish! I eat honey nearly every day, too. This looks really scrumptious....especially with that extra drizzle of honey on the dish! : )


Thursday 22nd of March 2012

Jealous of the fact you're getting to grill already! I like your take on green rice and I'm intrigued by the origins of this dish... can't say I'm super familiar with Middle Eastern cuisine.

Stephanie Howard

Thursday 22nd of March 2012

These look very yummy, it would be supper easy to make them vegetarian and I love the green rice! Excellent!

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