Dark's Kitchen
Serves 4-6

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,
until smooth.

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.
Coconut Chicken Skewers
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