Curried coconut-chicken skewers with honey-lime coleslaw
Curried-coconut chicken skewers.
Photo, Erik Putz.
Fire up the grill and try these spicy skewers tonight. Once your family gets a taste of this curried chicken, it will be in high demand all summer long.
small skinless, boneless
, cut into 1 1/2-in. pieces
, cut into 4 wedges
SOAK wooden skewers in water for 10 min. Preheat barbecue to medium-high.
WHISK coconut milk with vindaloo curry paste, 2 tsp honey and 1/4 tsp salt in a large bowl. Reserve 1/4 cup marinade in a small bowl. Add chicken breasts to large bowl and stir to coat. Let stand for 10 min. Thread chicken pieces onto skewers. Oil grill. Barbecue chicken, with lid open, 4 min per side. Baste with reserved marinade for the last 2 min. Transfer to a serving platter and sprinkle with cilantro. Serve with lime wedges.
WHISK canola oil with lime juice, 1 tbsp honey and 1/4 tsp salt in a large bowl. Add coleslaw mix and mint. Toss until well coated. Season with fresh pepper. Serve alongside grilled chicken.
Nutrition (per serving)
- 13 g,
- 11 g,
- 22 g,
- 3 g,
- 354 mg.
- Excellent source of
- Vitamin C
Spicy grilled vindaloo chicken
Pair it with: A dark, mysterious zinfandel.
Vindaloo isn’t the most wine-friendly of curries, but this dense, layered “ancient vine” zinfandel works brilliantly. Even at 15 percent alcohol this is a big yet balanced wine with complex notes of blackberries, spicy oak and woodsmoke.
Our pick: Cline Ancient Vines Zinfandel, California, $20.