Sweet and spicy with flavors of curry.
2 lbs boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
1 small fresh hot chili, such as Serrano, minced (optional)
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges
Trim fat from chicken breasts. Cube breasts and divide between 4 skewers (that have been soaked in water). .
Mix all remaining ingredients except fresh cilantro and limes.
Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
Once you are ready to cook the chicken, remove the skewers from the marinade. Grill over medium-high head for several minutes per side. Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
Sprinkle with fresh lime juice and cilantro. Serve chicken over brown rice with sauce on the side.
* Another option is to pound the breasts flat and cook with a small amount of oil in a heavy skillet or grill pan.
From the kitchen of Stephanie Krause