Total Time: 4 hours 40 minutes
Prep Time: 4.5 hours
Cook Time: 10 minutes
1/3 cup NAKANO® Roasted Garlic Seasoned Rice Vinegar
1/3 cup sweetened flaked coconut
1/3 cup low-sugar orange marmalade or pineapple-apricot jam
2 Tbsp. soy sauce
1 Tbsp. minced fresh ginger
1/2 tsp. salt
1/8 tsp. crushed red pepper flakes
1 ¼ lbs. skinless chicken breast
Soak wood skewers in water to prevent burning, and cook chicken approximately 2 minutes longer than specified in recipe. Combine ingredients except chicken in a small bowl or 2-cup measuring cup; stir well. Place chicken in a sealable gallon plastic bag. Pour half the marinade over chicken; seal bag. Refrigerate at least 4 hours or overnight; turn bag over once during marinating time. Cover and refrigerate remaining marinade. Preheat broiler and move oven rack down one level from the top. Drain chicken well; discard marinade. Line a large sheet tray with foil, shiny side down; arrange chicken in pan. Broil 6-8 minutes. Meanwhile, heat reserved marinade in microwave on medium power. Serve chicken drizzled with warmed coconut sauce. Serve over hot cooked rice, if desired*. Serves 4 (1 cup marinade).
Serving Size: 1 cup
*Rice not included in SmartPoints value.