Coconut-Mango-Ginger BBQ Chicken Skewers

Blogger Brooke McLay from Cheeky Kitchen uses fresh ingredients to create a homemade barbecue sauce that turns grill time into frill time!

  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 4

Ingredients

Barbecue Sauce

1
very ripe mango
1
small jalapeño chile, stem removed
1
piece (1 inch) gingerroot, peeled
1/4
cup coconut milk (not cream of coconut)
1/4
cup apricot preserves
2
tablespoons olive oil
2 1/2
teaspoons soy sauce
1/2
teaspoon ground cinnamon

Skewers

1
lb boneless skinless chicken breasts, cut into thin strips
8
bamboo skewers

Garnish

1
tablespoon shredded coconut, toasted
1
tablespoon chopped fresh cilantro
1
tablespoon chopped peanuts
  • 1 Remove seed from mango; cut or scoop fruit out of peel into blender. Add remaining sauce ingredients. Cover; blend on medium speed until pureed.
  • 2 Remove seed from mango; cut or scoop fruit out of peel into blender. Add remaining sauce ingredients. Cover; blend on medium speed until pureed.
  • 3 Refrigerate remaining sauce until serving time. Meanwhile, soak bamboo skewers at least 30 minutes before using to prevent burning.
  • 4 Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Thread chicken onto skewers. Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is longer pink in center.
  • 5 To serve, sprinkle skewers with coconut, cilantro and peanuts. Drizzle with remaining barbecue sauce and serve the rest on the side.

Expert Tips

Like it spicy? Use a large jalapeño or more than one. Prefer less heat? Remove the seeds before adding the jalapeño to the blender.

You can cook the skewers indoors on a stovetop grill pan over medium heat.

The more the marinated! For ultimate flavor, marinate the chicken up to 8 hours, tightly covered.