Lime Chicken Kabobs with Coconut Dipping Sauce

Kabobs are one of the easiest dinners to prepare in the summertime, and most of the prep work can be done long before it's time to light the grill. Just toss the chicken pieces into a zip lock bag and marinate for an hour or 2. When you're ready to grill, thread the chicken pieces onto skewers and you're ready to go.

This recipe brings together the bold flavors that Caribbean food is known for.  Cubes of chicken are marinated in lime juice then grilled for a quick 6-8 minutes for a fast and tasty dinner.  An additional burst of flavor comes from the coconut dipping sauce which combines coconut milk with cream, fresh ginger and crushed red pepper flakes.  The sauce is is so full of flavor and as good as it tasted on the chicken, it was even better poured over the couscous.

I would have liked the dipping sauce to have a little thicker consistency so this recipe will probably be reworked a time or two until we get it just right.  It is definitely going on the menu for this summer!

Serve this healthy, quick and easy dish with a side of couscous and some steamed edamame.  Enjoy!!

1 1/2 lbs  Boneless/Skinless Chicken Breast, cut into 1-1/2 inch cubes
1/3 cup  Lime Juice
2 TB  Olive Oil
2 tsp  Garlic Powder
1 tsp  Crushed Red Pepper Flakes
Sauce
1  15-oz can  Light Coconut Milk
1/3 cup  Lime Juice
1/2 cup  Heavy Cream or Half and Half
1 tsp  Lime Zest
1 TB  Fresh Ginger, minced or zested
1 tsp  Salt
1/4 tsp  Ground Black Pepper
1/2 tsp  Crushed Red Pepper Flakes
Chopped Fresh Cilantro for Garnish (optional)

Place the chicken pieces and 1/3 cup lime juice in a zip lock bag.  Seal and marinate for 1 - 2 hours.

In a small saucepan, whisk together the coconut milk, lime juice, cream or half and half, lime zest, ginger, salt, pepper and red pepper.  Heat mixture, stirring often until sauce comes almost to a boil.  Remove from heat and let rest for 5 minutes.  Sauce will thicken slightly as it rests.

Thread the chicken pieces onto skewers and grill or broil 6 - 8 minutes turning once.  (Grilling Tip:  Spraying the grill grates lightly with olive oil will prevent the chicken from sticking.)

Reheat the sauce on low heat, if needed, but do not boil.  Transfer chicken to serving plates and spoon the sauce over the chicken.  Sprinkle chicken with chopped cilantro, if desired, and serve with a small dish of sauce for dipping.  Enjoy!!