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MadDogMike
Grand Member (8 years)
The Anvil of the Sun
Joined: Mar 30, 2008
Posts: 11045
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Here's the recipe for the classic Sabu's Spicy Coconut Chicken Skewers Very tasty!
On 2004-07-31 11:51, Sabu The Coconut Boy wrote:
Since several people have been asking for this recipe, and since I've just finished making a huge batch for Doctor Z's party tonight, I guess it's about time I got around to posting it. Here is the secret recipe to:
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).
Grill chicken breasts until done but tender, brushing with the marinade in the pan. Slice breasts in thirds lengthwise. Skewer each strip on a wooden skewer and brush with the reserved marinade you had set-aside at the beginning. Roll in toasted coconut and serve on Ti Leaf. Makes 12 skewers.
You don't have to increase the marinade proportionately for larger quantities. For today's batch of 50 chicken breasts, I multiplied the above recipe by eight. I also used two 10 oz bags of shredded coconut.
Sabu
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