Recipe Index

By jab120638

Ingredients

• 3/4 cup coconut milk (from a 14oz/400g can, use leftovers for Coconut Lime Rice!)
• 1/2 cup pineapple juice (Note 1)
• 3 tbsp brown sugar
• 2 tbsp tomato sauce
• 3 tbsp soy sauce
• Zest and juice of 1 lime
• 2 garlic cloves, minced
• 1/2 tsp EACH onion powder, cumin, paprika,
• 1 tsp ginger powder (or 1/2 tsp grated fresh ginger)
• 1/2 - 1 tsp cayenne pepper, optional
• 1/2 tsp salt
• 1.5 lb / 750g chicken thigh fillets, cut into 1"/2.5cm pieces
• 1 tbsp olive or vegetable oil
• 8 skewers, soaked in water for 30 minutes if cooking on outdoor BBQ

Preparation

Step 1

Instructions
Combine Marinade ingredients in a bowl. Remove ½ cup of Marinade (for basting) and set aside in fridge. Add chicken, cover and marinate in the fridge for at least 3 hours, preferably overnight. But even 20 minutes is enough - compensate with extra basting.
Drain and discard marinade. Thread chicken onto skewers.
Heat oil in a large skillet or on outdoor BBQ over medium high heat. Cook skewers, turning to cook all sides, and basting generously with reserved Marinade. (Note 1)
Serve with Coconut Lime Rice.

Instructions