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Coconut-Mango-Ginger BBQ Chicken Skewers

Brooke Lark
Created Jun 21, 2012
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Add the tastes of the islands to grilled chicken skewers with spicy barbecue sauce made with mangos, jalapeños and coconut.

Coconut-Mango-Ginger BBQ Chicken Skewers

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 4
  • Ingredients 13
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Refrigerate remaining sauce until serving time. Meanwhile, soak bamboo skewers at least 30 minutes before using to prevent burning.
  • Step 
    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.
  • Step 
    5
    To serve, sprinkle skewers with coconut, cilantro and peanuts. Drizzle with remaining barbecue sauce and serve the rest on the side.

Nutrition

Nutrition Facts are not available for this recipe

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