Coconut-Mango-Ginger BBQ Chicken Skewers

  • Prep 30 min
  • Total 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

Steps

  • 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.

  • 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.

Nutrition Facts are not available for this recipe
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