Coconut Lime Chicken Skewers

Adapted from Fine Cooking

Yields: 4 servings



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.