Ingredients
-
-
1/4
-
2
-
2
-
2
-
1
-
1
-
2
-
1
-
-
675
-
20
-
1/2
-
-
2
Directions
Curried Chicken Skewers With Toasted Coconut Gremolata, A recipe from Ricardo , Really liked this! I marinated the chicken for 24 hours I broiled under the broiler for a total of 7 minutes I put the gremolata on top of the rice and then put the chicken on top of that The coconut really made it I think , Great flavors! And I love that it is made with thighs, as I don’t care for breast meat cooked this way (always gets too dry) I have had gremolata a few times but never with coconut Nice I am going to make some to go on white fish soon (used unsweetened and it worked fine) used yogurt but may try this with sour cream also I served the yogurt and gremolata in individual cups so we could put our own on top according to our tastes
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Steps
|
1
Done
|
Marinade: in a Glass Dish or in a Large Sealable Bag, Combine All the Ingredients. Add the Chicken and Toss to Coat Well. Cover the Dish or Seal the Bag. Refrigerate, Ideally, For 24 Hours or at Least 4 Hours. |
|
2
Done
|
Gremolata: in a Bowl, Combine the Cilantro, Lime Zest and Green Onions. Add the Coconut Just Before Serving. |
|
3
Done
|
Preheat the Grill, Setting the Burners to Medium. Oil the Grate. |
|
4
Done
|
Thread the Chicken Strips Onto the Skewers. |
|
5
Done
|
Grill the Skewers For About 5 Minutes Per Side or Until the Chicken Is No Longer Pink Inside. Season With Salt and Pepper. |
|
6
Done
|
Serve 2 Skewers Per Person With Jasmine Rice and Grilled Vegetables. Serve With the Gremolata and Yogurt. |
|
7
Done
|
Tips: as an Appetizer, Present the Skewers on a Serving Platter. Sprinkle With Gremolata and Serve With Yogurt as a Dip. |
