Skewering meat dates back forever when soldiers would skewer their meat and vegetables with their swords in order to cook them over an open fire. In fact, this method of cooking was preferred because it required no additional equipment to prepare meals for armies as they devastating their opposition.
But in the 21st century, I hate kabobs. I really do. They take too long to skewer, the meat and vegetables often placed alongside rarely cook at the same pace and the quality of finished product is never nearly as good as grilling each item individually. I’d wager that I spend the same amount of time standing over a grill turning each vegetable and protein as I would standing in my kitchen skewering meat and hoping that I didn’t send one of them through my hand.
This is a Thai inspired Coconut Chicken with Grilled Vegetables is easy to prepare and even easier to cook.
- 1 lb boneless, skinless chicken breast, chopped into 1 inch cubes
- 1/3 c coconut milk
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp green curry paste
- 1 tsp salt
- 1/2 tsp ground cloves
- 1/2 tsp cinnamon
1. Take all ingredients except the chicken and place them in a large zippered freezer bag. Zip the bag and shake around to combine the ingredients. You may have to squeeze the green curry paste a bit to break it up.
Note: You can also choose to place the ingredients in a bowl and then whisk before putting inside of the bag. This will create more dishes to clean, but it will accomplish a more thorough blend.
2. Place the chicken in the bag with the marinade ingredients. Remove as much air as possible and place in the refrigerator. Allow the marinade to work its magic for 4 hours or longer.
Note: I always like to place my marinating bags inside a larger container just in case there is a leak. This will take up more space in your refrigerator, but it’ll safe you any potential cross-contamination in the future.
3. Chop the vegetables into chunky bites. I like quartering peppers and grilling them as is for easy turning. Soft flesh vegetables like onions and zucchini should be cut large so they don’t fall apart on the grill. Toss the vegetables with 1 tbsp olive oil and season with a little kosher salt.
4. Spray your grill with non-stick spray before grilling. Allow the vegetables to char before turning. The chicken will be pretty tender due to the marinade, so be gentle when flipping them over to finish cooking. Chicken should cook for around 2 to 3 minutes on each side, depending on how big your chunks are.
5. Serve hot with a filling side dish like Bulgar Pilaf.