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Coconut-Mango-Ginger BBQ Chicken Skewers
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Elevate grilled chicken skewers with tropical mango-jalapeño-coconut BBQ sauce for an island-inspired feast.
Ingredients:
  • 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
Instructions:
  • Prepare the mango by removing the seed and cutting or scooping the fruit out of the peel into a blender. Add the rest of the sauce ingredients to the blender, cover it, and blend on medium speed until smooth.
  • Prepare the mango by removing the seed, then smoothly cut or scoop the fruit out of the peel into the blender along with the rest of the sauce ingredients. Blend on medium speed until a smooth puree is achieved. Cover the blender while blending.
  • Chill the extra sauce until ready to serve. Also, soak bamboo skewers for at least 30 minutes to avoid burning.
  • Preheat gas or charcoal grill. Take chicken out of marinade and discard marinade. Skewer chicken. Grill chicken over medium heat, turning once, until cooked through, about 8 to 10 minutes.
  • Garnish skewers with coconut, cilantro, and peanuts. Drizzle with remaining barbecue sauce and serve the extra sauce on the side.

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