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Melissa, made your Spicy Coconut Chicken skewers.....

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1828 posts
Joined: Dec 16, 2005


Posted to Thread #19285 at 3:03 am on Nov 1, 2010

THe one from

I will re-post the recipe here because it's already in the second page of the forum.

I did not finish them as skewers, just grilled the chicken breasts, sliced them thinly, and served with the (warmed up) reserved marinade on top. Also did not bother with the shredded coconut coating.

They are absolutely delicious, I hope my photos turn out ok, so I can put them on my blog

Thanks so much for posting.... A keeper recipe for sure!

Sabu's Spicy Coconut Chicken Skewers

1/2 cup apricot jam
1/4 cup Dijon mustard
1/2 cup canned coconut milk
1/4 cup fresh orange juice
2 tablespoons curry powder
1/4 heaping teaspoon cayenne pepper
4 boneless, skinless chicken breasts
1 cup shredded sweetened coconut
wooden skewers

Combine all ingredients, except chicken and coconut (and skewers of course), in a saucepan and heat while stirring until boiling. Reduce heat to medium/low and allow marinade to reduce somewhat, (about 15 minutes), stirring occasionally. Put chicken breasts in a pan and pour most of the marinade on top, saving a small portion in a container for later. Make sure both sides of the breasts are coated with the marinade and let pan sit in a refrigerator at least 2 hours (I leave mine overnight).

Toast the coconut on a baking sheet or shallow pan in a 350-degree oven, turning the coconut with a spatula periodically so that it is a light brown. (dark brown works too, so don't worry if it's overdone).

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