Coconut Thai Chicken Skewers
INGREDIENTS
  • 1¼ cup light coconut milk
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. light brown sugar
  • 1/2 Tbsp minced garlic
  • 1 Tbsp. curry powder
  • 2 Tbsp. light soy sauce
  • ¼ tsp. minced fresh ginger
  • zest and juice of 1 small lime
  • 8 chicken breasts, cut into long strips
  • bamboo skewers
  • cilantro, chopped

Coconut Thai Chicken Skewers

Perfect pairing for: Riesling

Sassy and simple with the perfect amount of spice to go with our slightly off-dry Riesling. The bright fruits in the wine, reminiscent of our Hood River orchards, brings another dimension to the light and almost tropical flavors of the skewers. Chicken and Riesling go hand in hand when it comes to balancing weight of the protein and the mouthfeel of the wine. This is an incredibly delicious pairing and very simple recipe – a must try for summer bbq’s and picnics.

DIRECTIONS
  1. Combine coconut milk, cumin, coriander, salt, pepper, brown sugar, garlic, curry powder, soy sauce, ginger, lime zest & juice in a large Ziploc bag, mixing well.
  2. Add in chicken. Marinate for 1-2 hours.
  3. Soak bamboo skewers in water for 10 minutes to keep them from burning and then thread chicken pieces onto skewers. (Do not discard marinade).
  4. Heat grill to medium-high.
  5. Cook skewers until cooked through, rotating often to cook each side and brushing with extra marinade.
  6. When skewers are finished, sprinkle with the cilantro and serve.
  7. Optionally, you can serve atop a bed of warm rice, or with a side of peanut sauce for added flavor.
  8. Enjoy!
INGREDIENTS
  • 1¼ cup light coconut milk
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. light brown sugar
  • 1/2 Tbsp minced garlic
  • 1 Tbsp. curry powder
  • 2 Tbsp. light soy sauce
  • ¼ tsp. minced fresh ginger
  • zest and juice of 1 small lime
  • 8 chicken breasts, cut into long strips
  • bamboo skewers
  • cilantro, chopped