Coconut Chicken Spears

This grilled five-spice rubbed chicken kabob appetizer recipe is served with red and green curry-sweetened coconut sauces.


Coconut Chicken Spears

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Servings: 8 appetizer servings
Prep Time: 35 mins
Total Time: 45 mins

 
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Ingredients
  • 8 6-inch
    bamboo skewers
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  • 1/2 cup
    purchased unsweetened coconut milk*
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  • 2 tablespoons
    coconut, toasted
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  • 1 teaspoon
    brown sugar
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  • 1 teaspoon
    green curry paste*
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  • 1 teaspoon
    red curry paste*
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  • 1 tablespoon
    five-spice powder*
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  • 1/4 teaspoon
    salt
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  • 12 
    chicken breast tenderloins or 12 ounces skinless, boneless chicken breasts, cut lengthwise into 1-inch-wide strips
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  • 1 tablespoon
    peanut oil or cooking oil
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  • 4 small
    coconuts, halved (optional)
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  • Key limes or small regular limes, sliced (optional)
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  • star fruit (carambola), sliced
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  •  
    Star anise (optional)
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Directions
1.
Soak skewers in water for 30 minutes. Meanwhile, in a small bowl, stir together coconut milk, toasted coconut, and brown sugar. Divide mixture in half. Stir green curry paste into one half. Stir red curry paste into remaining half of coconut mixture. Cover sauces; refrigerate until serving time.
2.
Combine five-spice powder and salt. Rub chicken strips with seasoning mixture. Place chicken strips between two sheets of plastic wrap. Gently pound with the flat side of a meat mallet to about 1/4-inch thickness. Thread chicken strips lengthwise onto bamboo skewers, keeping strips straight. Brush chicken with oil.
3.
Grill chicken on the rack of an uncovered grill directly over medium-hot coals for 10 to 12 minutes or until no pink remains, turning once.
4.
Spoon some of the green-curry-coconut sauce into each coconut half or into condiment dishes, then gently swirl in some of the red-curry-coconut sauce. Serve with lime slices, if desired, garnish with star fruit slices and star anise. Makes 8 appetizer servings.

Note
You can find coconut milk, green and red curry pastes, and five-spice powder in Asian specialty stores and some large supermarkets. If you can't find five-spice powder or red and green curry pastes, make your own Five-Spice Powder and substitute Curry-Coconut Sauce as directed in the recipes at right.

Five-Spice Powder
Combine 3 tablespoons ground cinnamon, 6 star anise or 2 teaspoons anise seed, 1-1/2 teaspoons fennel seed, 1-1/2 teaspoons whole Szechwan pepper or whole black pepper, and 3/4 teaspoon ground cloves in a spice grinder or blender container. Cover and blend spices to a fine powder. Store in a tightly covered container for up to 2 months. Makes 1/4 cup.

Tip
Prepare this homemade relish if you are not able to find any in your local supermarket. Curry-Coconut Sauce: If red and green curry pastes are unavailable, make this sauce as a substitute for the coconut milk, toasted coconut, brown sugar, and curry paste mixtures used in the recipes at left. Combine 1/2 cup purchased unsweetened coconut milk, 2 tablespoons toasted coconut, 1-1/2 teaspoons of curry powder, and 1 teaspoon brown sugar. Cover and chill. Makes about 2/3 cup.

Nutrition information
Per serving: Calories 110.9, Total Fat 6.2 g, Saturated Fat 3.3 g, Monounsaturated Fat 1 g, Polyunsaturated Fat .7 g, Cholesterol 24.6 mg, Sodium 194.3 mg, Carbohydrate 3.3 g, Total Sugar 1.6 g, Fiber .6 g, Protein 10.3 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 16%, Iron 88%. Percent Daily Values are based on a 2,000 calorie diet.
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