Thai chicken skewers (Barbecue and Grilling)

 

                Grill the chicken and fruit on separate skewers, so everything cooks evenly. Then enjoy both with steamed rice flavored with lime juice and cilantro. The marinade does triple duty as a marinade, baste and finishing sauce.

Serves 4 

Twelve 12-inch (30 cm) flat bamboo skewers, soaked for at least 30 minutes.

• 4 boneless skinless chicken breasts, cut into 2-inch (5 cm) pieces
• 250 ml cubed fresh pineapple, 2-inch (5 cm) cubes
• 250 ml cubed fresh mango, 2-inch (5 cm) cubes
• 250 ml seedless green grapes
• Orange or lime wedges

Coconut curry marinade

• 1 can (14 oz/400 ml) coconut milk
• 10 ml finely grated orange zest
• 125 ml fresh orange juice
• 15 ml thai red curry paste

1. Prepare the marinade : In a bowl, combine coconut milk, orange zest, orange juice and curry paste.
2. Place the chicken in a large sealable plastic bag and pour in half the marinade ; seal, toss to coat and refrigerate for at least 3 hours or up to 8 hours, tossing occasionally.
3. Cover and refrigerate the remaining marinade until ready to use.
4. Meanwhile, prepare a medium-hot fire in your grill.
5. Remove chicken from marinade, discarding marinade, and thread onto 8 skewers, leaving space between pieces ; thread pineapple, mango and grapes onto the remaining skewers and brush with some of the reserved marinade.
6. Grill chicken skewers for 3 to 4 minutes per side, turning once, until chicken is no longer pink inside and has a good grill marks.
7. Meanwhile, grill fruit skewers for 2 to 3 minutes per side, turning once, until fruit ha good grill marks.
8. Serve chicken and fruit skewers drizzled with the remaining marinade and garnished with orange wedges.

BON APPÉTIT