Coconut Lime Chicken Skewers

February 7, 2012 • Alaska from Scratch, Main Dishes, Poultry, Recipes, Seasons, Spring, Summer

Weather: 30 degrees, feels warm
What I’m listening to:
Lime in the Coconut, Jimmy Buffet

This chicken is outrageously good. It makes such an appealing presentation, especially considering how simple it is – mix up a flavorful marinade, soak chicken, grill, done. The marinade also serves as the sauce for the dish. My whole house is full of this mouth-watering grilled curry chicken smell. You’ve got to try this.

Because there are several feet of fluffy snow on the ground outside, I used a grill pan for the stovetop to grill the chicken inside the house. This way you get the deliciousness that is grilled chicken without having to brave the elements.

Another tip… shhh… don’t tell anybody… I skewered the chicken after it was grilled and rested. Why? The skewers don’t fit in indoor the grill pan. But, the kids think everything tastes better when it comes on a stick (maybe it’s not just the kids?), so skewer it is. Whenever you opt to put the skewers in, it doesn’t affect the outcome. Indoor or outdoor grill, skewers or no skewers, this chicken will knock your toasty wool socks right off.

Coconut Lime Chicken Skewers

Adapted from Fine Cooking

Yields: 4 servings

  • 8-10 boneless, skinless chicken breast tenderloins
  • 1T oil (neutral flavored)
  • 1c coconut milk
  • zest of 1 lime
  • 2t cumin
  • 2t coriander
  • 4t curry powder
  • 2 pinches cayenne pepper (or more if you like it spicy)
  • 1t salt
  • 2T sugar
  • 4T soy sauce
  • 1/4c cilantro, chopped (for serving)
  • lime wedges (for serving)

In a bowl, combine oil, coconut milk, lime zest, seasonings and soy. Mix well. Submerge chicken in marinade, cover, and refrigerate 1-2 hours.

Heat up your grill or grill pan. Take chicken pieces, shaking off all excess sauce, and place on hot grill. Cook until nice grill marks have been achieved on both sides and chicken is cooked completely through. Allow chicken to rest 2-5 minutes.

Meanwhile, heat leftover marinade in a saucepan on the stove over medium heat. Bring to a boil and allow to simmer 5 minutes. Set aside.

If using skewers, skewer chicken pieces length-wise, placing two pieces on each skewer.

Serve with fresh cilantro, lime wedges, and sauce drizzled over top or on the side for dipping.