This chicken dish goes perfectly with a nice light fruit or vegetable salad. You can also substitute the flavors and spices and roast some mushrooms if you are a vegetarian.
Let's Get Started…
The Ingredients To Gather:
- 1¼ cup light coconut milk
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. light brown sugar
- ½ tsp. garlic powder
- pinch cayenne pepper (or more if desired)
- 1 Tbsp. curry powder
- 2 Tbsp. light soy sauce
- ¼ tsp. minced fresh ginger
- zest of 1 small lime
- juice from ½ small lime
- 8 chicken thighs, cut into long strips
- bamboo skewers
- basmati rice
- light coconut milk
- cilantro, chopped for serving
The Step By Step Directions To Follow:
- Combine coconut milk, cumin, coriander, salt, pepper, brown sugar, garlic powder, cayenne, curry powder, soy sauce, ginger, lime zest & juice in a large Ziploc bag. Swish contents around in bag to mix well.
- Add in chicken thighs. Marinate for 1-2 hours.
- Soak bamboo skewers in water for 10 minutes and then thread chicken pieces onto skewers (reserve marinade). Heat grill to medium-high. Cook skewers until cooked through, rotating often to cook each side and brushing with extra marinade.
- Meanwhile, measure out rice and replace the water required to cook the rice with coconut milk instead. I like to use a rice cooker but feel free to use stovetop or microwave too!
- When skewers are finished, serve atop a bed of fresh, warm coconut rice and sprinkle with cilantro.
Finished!
You Can Serve This On Top Of Some Jasmine Rice Or A Nice Bed Of Kale. Have You Ever Made This Dish Before? If So… Let Us Know How It Turned Out & If You Adapted The Recipe At All To Make It Taste Or Look Different.
Happy Grilling & Enjoy!
Article Source: Yummy Healthy Easy
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