This was in the WaPo and looks so good and a gorgeous platter to serve for a party.
Lightly oil your grill. Working in batches if necessary, place the skewers on the grill and cook without moving them, until the chicken develops grill marks, 6 to 8 minutes. Turn and cook on the other side until the chicken is cooked through and the internal temperature registers 165 degrees on an instant-read thermometer. If grilling in batches, transfer the cooked skewers to a plate and tent with foil to keep warm.
Ingredients
For the chicken and dip- 3/4 cup coconut cream
- 3 tablespoons coconut sugar or light brown sugar
- 2 tablespoons fish sauce
- 2 teaspoons fine salt, divided
- Finely grated zest of 2 to 3 limes (1 to 1 1/2 tablespoons)
- 3 tablespoons fresh lime juice
- 5 cloves garlic, roughly chopped
- 1 to 2 serrano peppers, roughly chopped
- 4 cups fresh cilantro, leaves and tender stems, roughly chopped
- 2 cups lightly packed fresh mint leaves
- 1 medium avocado (5 ounces), halved and pitted
- 2 1/4 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- Neutral oil, such as canola, for greasing the grill
- 1 bunch small carrots (8 ounces total), green tops trimmed, peeled and halved lengthwise
- 1 English cucumber, cut into spears
- 1 to 2 watermelon radishes (6 ounces total), thinly sliced (may substitute 1 small bunch red radishes)
- 6 ounces snap peas
- 1 cup (6 ounces) cherry tomatoes, halved if large
- 1/4 medium head red or green cabbage (6 ounces total), cut into big chunks
Step 1
Make the chicken and dip: In a blender, combine the coconut cream, sugar, fish sauce, 1 teaspoon of salt, lime zest and juice, garlic, and serrano peppers. Blend on high until smooth. Add the cilantro and mint, in batches, and blend on high until smooth, being careful not to overblend and heat the sauce, 15 to 30 seconds. Transfer 1 cup of the sauce to a large bowl and set aside.Step 2
Scoop out the avocado flesh and add it to the remaining sauce in the blender; process until smooth, about 15 seconds. Transfer to an airtight container, and place a piece of parchment paper or plastic wrap directly on the surface of the sauce to prevent discoloration (if using parchment, cut the circle to fit inside the container). Cover with a lid and refrigerate until ready to serve.Step 3
Add the chicken and the remaining 1 teaspoon of salt to the bowl with the reserved marinade, and toss until evenly coated. Thread 3 or 4 pieces of chicken onto each of the soaked wooden skewers, and set on a rimmed baking sheet or plate. Cover and refrigerate for at least 2 hours and up to overnight.Step 4
When ready to cook, prepare the grill for direct medium heat (about 400 degrees; see NOTE).Lightly oil your grill. Working in batches if necessary, place the skewers on the grill and cook without moving them, until the chicken develops grill marks, 6 to 8 minutes. Turn and cook on the other side until the chicken is cooked through and the internal temperature registers 165 degrees on an instant-read thermometer. If grilling in batches, transfer the cooked skewers to a plate and tent with foil to keep warm.