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Cook this: Coconut Hoison Chicken Kebabs

By Shereen Pavlides for The 2 min read
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Nancy Rokos

Chef Shereen Pavlides starts to prepare the ingredients that will be used to marinate the chicken in her Coconut Hoisin Chicken Kebabs.

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Chef Shereen Pavlides adds garnish to her Coconut Hoisin Chicken Kebabs.

In this week’s edition of Cook This, chef Shereen Pavlides grills up sweet and salty chicken skewers.

To watch Chef Pavlides make this dish, visit www.heraldstandard.com and click on the Food & Dining tab.

Coconut hoison chicken kebabs

Yield: 6 servings Prep time: 15 minutes Grill time: 16 minutes

2 1/4 pounds boneless, skinless chicken thighs

5 garlic cloves – finely grated

2-inch piece of fresh ginger – peeled, finely grated

3 tablespoons low sodium soy sauce

3 tablespoons packed dark brown sugar

1 (13.5 fluid ounce) can unsweetened coconut milk

2 limes: 1 freshly squeezed (2 tablespoons juice), 1 cut into wedges

1/2 cup hoisen (found in the international isle)

1/4 cup sweetened coconut flakes

1/4 cup roughly chopped cilantro leaves

Trim fat from the chicken thighs and cut into large chunks (quartering each thigh for even pieces).

Place chicken, garlic, ginger, and soy in a large zipper bag. Whisk brown sugar and coconut milk in a small bowl until smooth.

Pour into the zipper bag with the chicken. Push out all the air in the bag and zip close. Massage the chicken in the marinade and place inside a large bowl to hold the bag. Refrigerate to marinade, 30 minutes to overnight.

Heat grill over medium heat.

Whisk lime juice and hoisin in a small bowl. Set aside.

Drain chicken in a strainer, removing excess marinade. Screwer chicken among 6 metal screwers, about 8 pieces per screwer.

Place onto a plate and season all over with 2 teaspoons salt and 14 turns on the pepper mill.

When grill is heated, clean grill grates well. Spray grates with non-stick cooking spray.

Place screwers onto the grill, lower the lid and grill 6 minutes on one side. Flip and grill the other side until cooked through, about 6 minutes.

Brush chicken with hoisin glaze and grill until caramelized, 1 – 2 minutes on both sides. Total grilling time, 14 – 16 minutes. Remove to a serving platter to rest 5 minutes.

Sprinkle chicken with coconut and garnish with cilantro leaves. Serve lime wedges on the side for squeezing.

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