Coconut Chicken Skewers
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Skewered chicken cooked in a refreshing coconut marinade. Pre-soak the skewers to avoid them burning on the grill. |
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For the chicken:
12 wooden skewers
4 skinless, boneless chicken breasts, each weighing about 175g, cut into 2.5cm cubes
Oil, for brushing |
For the marinade:
250ml coconut milk
1 mild red chilli, deseeded and sliced
Grated zest and juice of 1 lime
1 garlic clove, crushed
3cm piece root ginger, grated |
For the rice:
250g red rice
2 tablespoons fresh
chopped coriander
Salt and freshly ground
black pepper |
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Place 12 wooden skewers in cold water and leave them to soak for 30 minutes.
Stir together the ingredients for the marinade and tip into a shallow dish. Add the chicken cubes, mix well, cover and chill for 25 minutes.
Remove the chicken and discard the marinade. Remove the skewers from the water and pat dry. Divide into twelve piles and thread the cubes onto the skewers.
Brush with oil and barbecue over Direct Medium heat for 8 to 10 minutes, or until the chicken is cooked
through, turning once.
Meanwhile, cook the rice according to the packet instructions, drain, stir in the coriander and season. Put a portion of rice on each plate and three skewers on top.
Thanks to Weber.eu
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