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Coconut-Mango-Ginger BBQ Chicken Skewers

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

Add the tastes of the islands to grilled chicken skewers with spicy barbecue sauce made with mangos, jalapeños and coconut.

Brooke Lark Recipe by Brooke Lark
June 21, 2012

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

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  • 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.

Nutrition Information

No nutrition information available for this recipe.

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