Coconut and curry–marinated skewered chicken

6 - 11
PersonalPoints™ per serving
Total Time
56 min
Prep
6 min
Cook
50 min
Serves
4
Difficulty
Easy
Serve with steamed halved baby bok choy.

Ingredients

Uncooked long grain brown rice

1 cup(s)

Canned unsweetened light coconut milk

cup(s)

Packed brown sugar

1 Tbsp

Unsweetened lime juice

1 Tbsp

Garam masala

1 Tbsp

Thai curry paste

1 tsp, red variety

Table salt

½ tsp

Uncooked boneless skinless chicken thigh(s)

1 pound(s), trimmed and cut into 1 1/2-inch chunks

Uncooked bell pepper(s)

3 item(s), medium, cut into 2-inch pieces

Unsweetened shredded coconut

3 Tbsp, unsweetened, toasted

Instructions

  1. Cook the rice according to the package directions, omitting the salt if desired.
  2. Meanwhile, spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire.
  3. Combine the coconut milk, brown sugar, lime juice, garam masala, curry paste, and salt in a large bowl; add the chicken and toss until coated evenly. Alternately thread the chicken and bell peppers on 4 (10- to 12-inch) metal skewers dividing it evenly (if using wooden skewers soak in water 30 minutes). Place the skewers on the grill rack and grill, turning occasionally, until the chicken is cooked through and the vegetables are tender, about 10 minutes. Serve over the rice sprinkled with the coconut. Yields 1 skewer and 3/4 cup rice per serving.