Grilled Chicken Kabobs with Coconut Sauce
Servings
6
servingsPrep time
40
minutesCooking time
30
minutesWe are embracing grilling season with this big flavor recipe using coconut milk, chili sauce, soy sauce and ginger. We serve it with snap pea salsa and jasmine rice. Perfect for summer entertaining.
Ingredients
- For the salsa
1/2 red onion, diced
1/2 lb sugar snap peas, cut into 1/2 inch pieces
1 cucumber, diced
1 avocado, diced
1 poblano pepper, roasted and cut into bite size pieces
1/2 tsp. of kosher salt
2 Tbsp. of fresh lime juice
1/2 cup of feta cheese, crumbled
- For chicken
One 13.5 can of coconut milk
1 Tbsp. of korean chili sauce
1 Tbsp. of soy sauce (reduced sodium)
4 cloves of garlic, minced
1 Tbsp. of fresh ginger, minced
1 Tbsp. of fresh lime juice
1 Tbsp. of kosher salt
1 cup of boneless chicken breast, cut up into approx 1 inch pieces
8- 10 8″ inch wooden skewers
Directions
- For salsa
- Combine red onion, snap peas, cucumber, avocado, poblano pepper, kosher salt, fresh lime juice. Sprinkle with feta cheese.
- Set aside.
- For chicken
- Add wooden skewers to shallow pan and cover with water. Allow to soak for at least an hour. This prevents the skewers from burning.
- Add coconut milk, chili sauce, soy sauce, garlic, ginger, lime juice, salt and cilantro in a medium size bowl. Whisk to combine.
- Add chicken to large baggie. Then pour coconut mixture over chicken to cover it. Set aside remaining amount of coconut mixture. Marinate the chicken in the fridge for an hour. Add chicken to skewers.
- Heat grill to medium – high heat. Brush grates with oil. Grill the chicken for about 8 minutes. When it releases from the grill, flip the skewer cook for additional 5-6 minutes or until 165 degrees.
- Meanwhile, transfer remaining amount of coconut mixture to small sauce pan. Bring to a boil, then simmer for about 8-10 minutes.
