Coconut Chicken On A Stick Recipes

Steps:

• Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
• Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
• Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
• Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

Steps:

• Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run clear.

Steps:

• Cut the chicken into strips and put into a resealable bag. I usually will cut each chicken breast into 3 strips.
• Combine all ingredients except chicken together.
• Put about 1/4 cup of the marinade into the bag with the chicken. Turn to coat. Refrigerate for about 3-4 hours.
• Cover and refrigerate the remaining marinade.
• Drain the marinade from the chicken.
• Thread the chicken strips onto skewers.
• Coat grill with non-stick spray before heating.
• Grill, uncovered, over medium-hot heat for about 3-4 minutes on each side, basting with the reserved marinade.

Steps:

• Melt butter in large frying pan over medium heat.
• Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
• Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
• Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
• Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
• Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
• Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
• Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

Steps:

• Mix the coconut cream, curry paste, lime zest and juice and 1 tbsp honey together in a large bowl, then spoon a quarter of the marinade into a second smaller bowl and set aside. Add the chicken to the large bowl and leave to marinate for at least 2 hrs, or chill for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Arrange the chicken on the tray, and bake for 30 mins, turning the chicken over halfway through.
• Mix the remaining honey into the reserved small bowl of marinade. Brush half of this over the chicken, then return to the oven for 10 mins more. Turn the chicken over and brush with the rest of the marinade, then bake for another 10 mins. Serve warm or leave to cool completely before packing into a container for a picnic.

Steps:

• In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
• In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
• In a second bowl, add 3 eggs and lightly beat.
• In a third bowl add coconut flakes.
• Take chicken and douse in cornstarch mixture.
• Then dip into eggs and cover well.
• Then dip in coconut and set aside on a plate. Do this to all chicken.
• Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
• Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
• Cook chicken for approximately 4 minutes then flip and allow the other side to cook.
• Cook second side for an additional approximate 4 minutes.
• Gently remove golden chicken and set on a paper towel lined plate.
• Cook chicken in batches if all does not fit into pan.
• Once all chicken is cooked, serve with your favorite sauce.
• We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!

Steps:

• Combine chopped onion, cumin, lemon juice, vinegar garlic and jalepeno in a bowl.
• Season the chicken with salt and pepper.
• Drop the chicken pieces in the onion mixture and coat well.
• Leave chicken in the mixture for 30 minutes.
• Heat BBQ to medium heat.
• Really coat the chicken pieces with the onion mixture.
• Alternate chicken, cherry tomato, pepper, pearl onions and mushrooms on 4 skewers.
• BBQ until chicken is cooked through.

Steps:

• To make the paste: In a bowl, mix together the garlic, onion, paprika, cumin, lemongrass, basil, thyme, salt, pepper, and cayenne.
• Whisk in the canola oil.
• Rinse the chicken breasts under cold water and pat dry.
• Cut chicken into 1-inch cubes; add to paste mixture.
• Toss to coat evenly; cover with saran wrap and refrigerate for 30-60 minutes.
• To make dipping sauce: Mix together the dipping sauce ingredients in a small bowl; add 2 tablespoons water and whisk to combine.
• Pour sauce into individual serving bowls.
• Thread chicken cubes onto skewers.
• Grill over direct medium heat for about 8-10 minutes or until juices run clear (turn once, halfway through grilling time.
• Serve warm w/ dipping sauce.

Steps:

• In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
• About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
• In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
• In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
• Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
• Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
• Arrange the chicken pieces on a platter with the cilantro and lime wedges.

Steps:

• In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.

Steps:

• Cut the chicken lengthwise into 1/4 inch (1/2 cm) strips- you'll get about 4 or 5 strips from each breast.
• Thread these strips zigzag fashion onto bamboo skewers, about 3 or 4 strips per skewer.
• Don't squash the zigzags too tightly- leave them loosely threaded so the marinade can soak in.
• Arrange the skewers in a glass baking dish.
• In a small bowl, combine the marinade ingredients& pour over the chicken skewers in the baking dish; allow to marinate, refrigerated, for at least one hour, but no longer than three or else the chicken will disintegrate.
• Meanwhile, make the dipping sauce.
• In a blender combine all the sauce ingredients and blend until completely smooth.
• Pour into a small bowl.
• Preheat the barbecue, then grill chicken skewers over medium heat, brushing lightly with the marinade, about 5 minutes per side.
• The chicken should be cooked through but not dried out.

Steps:

• Preheat oven to 400F and grease cookie sheet.
• Mix the coconut, flour and seasonings on a plate.
• Whisk together the egg, veg oil and garlic in bowl.
• Thread the chicken pieces onto skewers.
• Brush with egg mixture then roll in coconut mixture, patting to make sure coating adheres well.
• Bake 20 mins, turn over and bake 10-15 mins til lightly browned and crisp.
• Guessing at number of servings.