Coconut-ginger chicken skewers

Coconut-ginger chicken skewers


1/4 cup coconut milk
2 teaspoons minced fresh ginger root ...if you only have ginger powder that's fine
1 teaspoon lemon juice
1 teaspoon orange juice
1 teaspoon brown sugar
4 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
skewers




In a shallow container, mix the coconut milk, ginger root, lemon juice, orange juice, and brown sugar. Place the chicken breasts in the mixture, and marinate at least 30 minutes in the refrigerator.

Season chicken with salt, and thread chicken onto skewers. Discard marinade.

Place skewers on the grill (I use a George Foreman grill easy clean up), and cook 15 minutes, turning to cook on all sides, until chicken juices run clear.



I make a few then what I don't eat I freeze them for an easy lunch on days I get behind and warm them up in the oven.





Note somedays when in the mood, I add mango on the skewers or pineapple

The big glop you see in the picture is hummus....I love hummus with veggies