Made these Spicy Coconut Chicken Skewers

[melissa-dallas]

I thought they were good (and pretty). Mindful of the "too sweet" comments I skipped the more sauce/roll in coconut step and just ate them "as is" with a dab of warmed marinade to dip them in.

From tikiroom.com

Sabu's Spicy Coconut Chicken Skewers

1/2 cup apricot jam

1/4 cup Dijon mustard

1/2 cup canned coconut milk

1/4 cup fresh orange juice

2 tablespoons curry powder

1/4 heaping teaspoon cayenne pepper

4 boneless, skinless chicken breasts

1 cup shredded sweetened coconut

wooden skewers

Combine all ingredients, except chicken and coconut (and skewers of course), in a saucepan and heat while stirring until boiling. Reduce heat to medium/low and allow marinade to reduce somewhat, (about 15 minutes), stirring occasionally. Put chicken breasts in a pan and pour most of the marinade on top, saving a small portion in a container for later. Make sure both sides of the breasts are coated with the marinade and let pan sit in a refrigerator at least 2 hours (I leave mine overnight).

Toast the coconut on a baking sheet or shallow pan in a 350-degree oven, turning the coconut with a spatula periodically so that it is a light brown. (dark brown works too, so don't worry if it's overdone).

Grill chicken breasts until done but tender, brushing with the marinade in the pan. Slice breasts in thirds lengthwise. Skewer each strip on a wooden skewer and brush with the reserved marinade you had set-aside at the beginning. Roll in toasted coconut and serve on Ti Leaf. Makes 12 skewers.

You don't have to increase the marinade proportionately for larger quantities. For today's batch of 50 chicken breasts, I multiplied the above recipe by eight. I also used two 10 oz bags of shredded coconut.

Sabu

http://s1016.photobucket.com/albums/af285/MelissaDallas/?action=view&current=IMG_0085.jpg

 

[florisandy]

Whoa, these look scrumptious Melissa! I think you did well by not adding

the shredded coconut/extra marinade as the coconut milk and jam should suffice. I don't like too sweet either.

I also like the fact that they are meaty skewers. In my thinking, if you're going to grill them, why have dinky skewers after all that work?

 

[melissa-dallas]

Actually, that is because I accidentally bought chicken tenders instead

of breasts and skewers were the only thing I could think of to do with them. Two per skewer worked out perfectly. The house smells like heaven from simmering the sauce.

 

[florisandy]

They're mighty big tenders and your "accident" looks to be an even better

choice than the chicken breasts.

I've made yakitori using chicken tenders a couple of times instead of boneless, skinless chicken thighs and have been very pleased (double-burner stovetop grill).

I'll have to try this recipe soon. Thanks!