Curried Chicken Skewers With Toasted Coconut Gremolata

Total Time
40mins
Prep 30 mins
Cook 10 mins

A recipe from Ricardo.

Ingredients Nutrition

Directions

  1. Marinade: In a glass dish or in a large sealable bag, combine all the ingredients. Add the chicken and toss to coat well. Cover the dish or seal the bag. Refrigerate, ideally, for 24 hours or at least 4 hours.
  2. Gremolata: In a bowl, combine the cilantro, lime zest and green onions. Add the coconut just before serving.
  3. Preheat the grill, setting the burners to medium. Oil the grate.
  4. Thread the chicken strips onto the skewers.
  5. Grill the skewers for about 5 minutes per side or until the chicken is no longer pink inside. Season with salt and pepper.
  6. Serve 2 skewers per person with jasmine rice and grilled vegetables. Serve with the gremolata and yogurt.
  7. Tips: As an appetizer, present the skewers on a serving platter. Sprinkle with gremolata and serve with yogurt as a dip.
Most Helpful

5 5

Such interesting flavors here. Complex and full of flavor. The marinade really flavored the chicken strips. My husband loved the chicken straight off the "barbie". I really enjoyed the gremolata flavors. I might add more coconut next time. Thank you for a fun and yummy meal. Made for ZWT8 Australia/NZ

5 5

Really liked this! I marinated the chicken for 24 hours. I broiled under the broiler for a total of 7 minutes. I put the gremolata on top of the rice and then put the chicken on top of that. The coconut really made it I think.

5 5

Great flavors! And I love that it is made with thighs, as I don't care for breast meat cooked this way (always gets too dry). I have had gremolata a few times but never with coconut. Nice. I am going to make some to go on white fish soon. (I used unsweetened and it worked fine). I used yogurt but may try this with sour cream also. I served the yogurt and gremolata in individual cups so we could put our own on top according to our tastes.