Charleston Living Magazine May-June 2023

Coconut-Lime Chicken Skewers with Charred Red Onion & Pineapple
Serves 8-10
Ingredients
2 13.5-ounce cans unsweetened coconut milk
6 tablespoons vegetable oil, divided
4 tablespoons fish sauce
Zest and juice of 4 limes, plus lime wedges for garnish
1/4 cup Asian hot sauce (chili garlic sauce or sriracha)
2 tablespoons minced fresh garlic
1 tablespoon minced fresh ginger
1/2 cup chopped fresh cilantro, plus sprigs for garnish
1/4 cup dark brown sugar
1 1/2 teaspoons coarse salt, divided
1 teaspoon freshly ground black pepper, divided
4 pounds boneless skinless chicken thighs,
cut into 1-inch cubes
Bamboo skewers
2 medium red onions, cut into 1-inch pieces
4 cups chopped fresh pineapple, cut into 1-inch cubes
Directions:
1. In a large bowl, combine the coconut milk, 4 tablespoons of
the oil, fish sauce, lime zest and juice, hot sauce, garlic, ginger,
cilantro, brown sugar, 1 teaspoon salt and 1/2 teaspoon pepper.
Set aside and refrigerate about 2 cups of the marinade and add
the rest to a large bowl or resealable zip-top bag.
2. Add the chicken to the bowl or bag and marinate in the fridge for
up to 4 hours. While the chicken is marinating, soak the skewers in water.
3. Preheat a grill to medium and spray the grates with non-stick
cooking spray. Toss the onions and pineapple with the remaining
2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Evenly thread the chicken, onions, and pineapple onto the skewers.
5. Grill, rotating occasionally and brushing with the remaining
marinade until the red onions and pineapple are lightly charred
and the chicken has reached an internal temperature of 170°F,
about 10-15 minutes.
6. Transfer the skewers to a platter and garnish with lime wedges
and cilantro sprigs.
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