8 chicken breasts or thighs, boneless, skinless, cut into 1-2 inch cubes
2 limes, juiced and zested
1 C light coconut milk
1 1/2 Tbsp low-sodium soy sauce
1 1/2 Tbsp light brown sugar
1 Tbsp shallots, chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
1/2 tsp kosher salt
1/2 tsp garlic powder
1/4-1/2 tsp red pepper flakes
1/4 tsp fresh ginger, grated
freshly ground pepper, to taste
In a large bowl, whisk together coconut milk, cumin, coriander, brown sugar, garlic powder,
chili flakes, shallots, curry powder, soy sauce, ginger, lime juice, zest, salt, and pepper,
Transfer mixture to a large, re-sealable plastic bag and add cubed chicken.
Seal bag and refrigerate for 2-4 hours, or overnight.
Once chicken has marinated, push meat onto skewers and set remaining marinade aside.
Heat grill or griddle to medium-high heat and cook skewers, rotating frequently, and brushing with marinade, until completely cooked through.