INGREDIENTS:
- 2 pound skinless chicken thighs or breasts, cut into bite size cubes
- 3/4 cup soy sauce
- 1/3 cup canned coconut milk (lite or regular both work great)
- juice of 2 limes
- 1/4 cup rice vinegar
- 1/4 cup honey
- 4 cloves garlic, minced or grated
- 3 bay leaves
- 2 teaspoons fresh ginger, grated
- 1/2 teaspoon black peppercorns
- coconut rice, for serving
- mango, pineapple, or mango strawberry salsa, for serving (optional)
- Add the chicken to a large bowl or gallon size ziploc bag. In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. Pour the marinade over the chicken and the bay leaves. Cover the bowl or seal the bag and place in the fridge for at least one hour or overnight.
- Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken onto metal skewers (or wood skewers that have been soaked in water). Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5-10 minutes each side. You may also cook the chicken in a skillet if needed. While the chicken is cooking, add the reserved marinade to a small sauce pan, bring it to a bowl and cook about 5 minutes or until reduced to a sauce.
- Serve the chicken with the sauce and the coconut rice.
Source:Half Baked Harvest
