Spring is finally back! Warm up the BBQ it is time to make some skewers! Coconut and Lime chicken skewers with coconut rice I.LOVE. YOU!!!I love those skewers so much that I made them 3 times last month. The mix of coconut and lime is simply a bomb. The marinade give lots of flavour to the meat but also makes the chicken moist and juicy.
I love this recipe because the marinade can be made in few minutes and then all you have to do is to simply leave the diced chicken thigh soak into the marinade. I usually prepare the skewers just before grilling them on the BBQ to avoid the meat to dry and keep a maximum of marinade onto the meat. Those lovely Coconut and Lime Chicken Skewers are marinated with a mix of coconut cream, honey (you can use rice malt syrup for a lower sugar options), lime, ginger, chilli, garlic, soy sauce and apple cider vinegar. A magical mixture inspired by a recipe of the talented Half Baked Harvest.
To add some crush and freshness I filled the tortillas with a pineapple & capsicum salsa marinated in sesame oil. It is optional but I love sprinkling fresh chopped coriander on the top of the tortilla as well.
- 850 g chicken thigh fillet skinless cut into bite size cubes
- 1/2 cup coconut cream canned light or regular
- Juice of 2 lime
- 1/4 cup honey or rice malt syrup
- 1 teaspoon frehs ginger
- 1/4 teaspoon fresh chilli
- 2 garlic cloves crushed in puree or use garlic paste
- 1/4 cup apple cider vinegar
- 3 tablespoon soy sauce
- Coconut rice
- 1 cup uncooked jasmine rice
- 1 cup coconut cream
- 3/4 cup coconut water or water - 2 * 3/4 cup to add during cooking
- 2 tablespoon dessicated coconut
- 1/2 teaspoon salt
- Pineapple and capsicum salsa
- 200 g pineapple 1/2 medium size pineapple
- 1/2 orange capsicum
- 1/2 yellow capsicum
- 1 tablespoon sesame oil
- juice of 1 lime
- In a large mixing bowl, add the coconut cream, juice of 2 lime, honey, ginger, chilli, crushed garlic, soy sauce, appel cider vinegar.
- Whisk until well combined.
- Stir in the diced chicken thigh fillet and rub well with the marinade.
- Cover with a plastic wrap and store in the fridge for 2-3 hours to let the flavours blend.
- Meanwhile prepare the salsa.
- Peel the fresh pineapple and cut into small cubes of 2-3 mm.
- Diced the orange and yellow capsicum into small cubes of similar size.
- Place both into a mixing bowl and add the lime juice and sesame oil.
- Combine, cover and store in the fridge.
- Prepare the coconut rice.
- In a saucepan, add the jasmine rice, 1 cup of coconut cream and 3/4 cup of coconut water (or water).
- Store to cook under medium heat, covered.
- When all the liquid is absorbed slowly add an extra 3/4 cup of cooonut water (or water).
- Keep cooking under medium heat, uncovered until absorbed. Stir every 2-3 minutes to avoid the rice to stick to the saucepan.
- When all the liquid is absorbed. The texture is become creamier at each step. It is cooked when the rice is tender, soft and creamy.
- Depending on brands it may be cooked at this stage. If not repeat the previous process a last time.
- Add another 3/4 cup of coconut water (or water).
- Cook until well absorbed while stirring each 2-3 minutes.
- It is cooked when creamy, sticky and tender.
- Place the cooked rice into a bowl.
- Adjust salt if needed.
- Warm up a BBQ or grill.
- Pick the cubes of meat onto wood skewers until full.
- Place them onto the BBQ until grilled on all sides.
- Serve with gluten free corn tortilla filled with, coconut rice and capsicum/ pineapple salsa..
- Sprinkle extra fresh coriander on the top if desired.