Be sure to put “chicken ” on your grocery list this week …………….
………….. you really want to try this fabulous Coconut-Lime Chicken. I served it for a family dinner one evening this week and you should have heard the “oohs” and “aahs”!
The chicken is moist and full of flavor and the sauce is AMAZING! You know, the kind of sauce ………….. if no one was looking, you’d want to pick up your plate and lick it clean! It’s really that good, so like I said, be sure to put “chicken” on your grocery list this week!
Coconut-Lime Chicken Kabobs
2 pounds boneless skinless chicken breast, cut into one inch pieces
1 tablespoon canola or sunflower oil
1 14-ounce can coconut milk
lime zest, from 1 lime
2 teaspoons cumin
2 teaspoons crushed coriander
1 tablesoons curry mild powder
1 teaspoon Sriracha Chili Sauce
½ teaspoon salt
¼ cup brown sugar
1 tablesoons soy sauce
sea salt and freshly ground black pepper
¼ cup finely chopped fresh cilantro
lime wedges, for garnish
1. Soak wooden skewers in water for 1 hour prior to grilling.
2. Combine oil, coconut milk, lime zest, seasonings, Sriracha, brown sugar and soy sauce in a large zippered bag. Add chicken and refrigerate 1-2 hours.
3. Preheat grill to 375°F (a medium-hot fire). While grill is heating remove chicken from marinade allowing excess marinade to drain back into bag. Thread chicken onto skewers placing 5-6 pieces on each skewer.
4. Place marinade in a saucepan on the stove over medium heat. Bring to a boil, reduce heat and allow to simmer until sauce is reduced to about one half. Set aside and keep warm.
5. Spray or rub grill grates with oil. Place skewers onto prepared grill. Sprinkle chicken lightly with sea salt and freshly ground black pepper and grill until cooked through and golden brown, turning often, about 8 minutes. Do not over-cook.
6. Allow chicken to rest 2-5 minutes. Serve with steamed jasmine rice. Serve with sauce drizzled over top or on the side for dipping. Sprinkle generously with finely chopped fresh cilantro.
Adapted from Fine Cooking, October 1997