COCONUT-MANGO-GINGER BBQ CHICKEN SKEWERS

Coconut-Mango-Ginger BBQ Chicken Skewers image

Provided by Brooke Lark

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 13

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
1 lb boneless skinless chicken breasts, cut into thin strips
8 bamboo skewers
1 tablespoon shredded coconut, toasted
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peanuts

Steps:

Remove seed from mango; cut or scoop fruit out of peel into blender. Add remaining sauce ingredients. Cover; blend on medium speed until pureed.
Remove seed from mango; cut or scoop fruit out of peel into blender. Add remaining sauce ingredients. Cover; blend on medium speed until pureed.
Refrigerate remaining sauce until serving time. Meanwhile, soak bamboo skewers at least 30 minutes before using to prevent burning.
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.
To serve, sprinkle skewers with coconut, cilantro and peanuts. Drizzle with remaining barbecue sauce and serve the rest on the side.

Nutrition Facts : ServingSize 1 Serving