Tasty Tuesday

I'm a sucker for grilled food. I make hubby grill all through the winter. I don't know what it is but everything tastes better on the grill. This recipe is one for the aforementioned cooking appliance (yes!). These little chicken skewers are great as an appetizer or for a whole meal. They do need to be marinated for a while, so if you're going to make these bad boys, plan ahead. Some grilled veggies like peppers or asparagus would be a great way to round out this dish!

Serves 4-6
Ingredients

• 8 chicken boneless, skinless chicken breasts or thighs, cut into 1-2-inch cubes
• 2 limes, juiced and zested
• 1 cup light coconut milk
• 1 1/2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons light brown sugar
• 1 tablespoon shallots, chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4-1/2 teaspoon red pepper flakes
• 1/4 teaspoon fresh ginger, grated
• freshly ground pepper, to taste
• fresh cilantro, garnish
• skewers

Directions

1. In a large bowl, whisk together coconut milk, cumin, coriander, brown sugar, garlic powder, chili flakes, shallots, curry powder, soy sauce, ginger, lime juice and zest, salt and pepper (if using) until smooth.
2. Transfer mixture to a large, re-sealable plastic bag and add cubed chicken.
3. Seal bag and refrigerate for 2-4 hours, or overnight.
4. Once chicken has had a chance to marinate, thread meat onto skewers and set remaining marinade aside.
5. Heat your grill or griddle to medium-high heat and cook skewers, rotating frequently and brushing with marinade, until completely cooked through.
6. Transfer skewers to serving plates, garnish with fresh cilantro and serve immediately!

• Calories: 220
• Carbs: 6.4 g
• Fat: 5.4 g
• Protein: 26.8
• Sodium: 761.2 mg
• Sugar: 2.6 g

-Kelli