This recipe is based on the marinade of the Hawaiian street food chicken you can get from roadside stalls throughout Hawaii, except I added coconut. Coconut is a brilliant base for marinades because it adds richness into the flesh as well as infusing it with sweetness and coconut flavours. I served this with a Coconut Lime Rice (it uses the balance of coconut milk leftover after this recipe from a standard 14oz/400g can). MARINATING TIME: 3 hrs - overnight recommended, but even 20 minutes is enough.
Course: Barbecue, Dinner, Grilling
Author: Nagi | RecipeTin Eats
3/4cupcoconut milk(from a 14oz/400g can, use leftovers for Coconut Lime Rice!)
8skewers, soaked in water for 30 minutes if cooking on outdoor BBQ
Combine Marinade ingredients in a bowl. Remove 1/2 cup of Marinade (for basting) and set aside in fridge. Add chicken, cover and marinate in the fridge for at least 3 hours, preferably overnight. But even 20 minutes is enough - compensate with extra basting.
Drain and discard marinade. Thread chicken onto skewers.
Heat oil in a large skillet or on outdoor BBQ over medium high heat. Cook skewers, turning to cook all sides, and basting generously with reserved Marinade. (Note 1)
1. I like to use the juice from canned pineapple pieces then I grill the pineapple pieces to serve almost like a salsa on top of the chicken.2. I baste on the cooked sides then turn to caramelise the Marinade for a few seconds (it does not take long). It takes around 6 - 8 minutes to cook - depends how thick the chicken pieces are.3. Nutrition per serving, assuming 2 skewers per serving. This nutrition takes into account the amount of marinade that is discarded.