June 2021

Toasted Coconut Chicken and Mango Salsa Paired with Great Frogs Share the Love White.

Polynesian inspired coconut chicken that is paired beautifully with Great Frogs ‘Share The Love White’. Light, crisp, slightly sweet and refreshing makes this a good marriage! A warm summer afternoon and evening lends itself to a gathering of friends with good conversation and great food. Many sides can be included to make this a delightful buffet. Taro chips with tropical salsa, grilled shrimp and summer rolls to name a few and don’t forget the tiki lights!

Enjoy!

ingredients

Marinade

1/2 cup apricot jam

2 TBSP tamarind concentrate

1/2 cup canned coconut milk

1/2 cup Dijon mustard

1 /4 cup orange, papaya, or guava juice. I use orange for this entrée

2 TBSP curry powder

1/4 tsp cayenne pepper

4 chicken breasts

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1 cup shredded coconut, sweetened or unsweetened, your preference

10-inch wooden skewers

Method

  1. Blend marinade ingredients in blender til smooth. place in small saucepan and simmer until flavors come together, about 10 min. 76let cool.

  2. Place Chicken breast, one at a time in-between to layers of plastic wrap or parchment paper. Gently pound Chicken with meat mallet, (flat side), and flatten chicken slightly, or to about 1/2 its original thickness. Repeat with all chicken breasts.

  3. Place chicken in glass dish or in ziplock bag along with the marinade. Reserve 1/2 cup marinade in small bowl, cover & set aside. refrigerate chicken, and let marinate for 2 hrs or over night.

  4. Heat oven to 350 degrees F. Toast coconut on baking sheet lined with parchment paper for 5-8 min, stirring occasionally, until golden brown. Set aside.

  5. Heat grill to medium heat. Slice chicken in strips and skewer each piece. When grill is ready, grill chicken until slightly charred but still a little juicy, 4-5 minutes per side.

  6. Warm up reserved marinade and gently brush sauce onto chicken , then roll or sprinkle with toasted coconut. Serve with Mango Salsa below.

Mango Salsa

1 ripe mango, peeled, seeded and diced.

1/4 cup white-wine vinegar or rice vinegar

1-2 TBSP fresh lime juice

1 tsp lime zest

1 tsp grated ginger root

1 tsp minced garlic

3 tsp sugar or honey

2/3 cup cherry tomatoes, diced

1 TBSP chopped chives (optional)

Place mango and tomatoes in bowl. Mix together vinegar, lime juice and sugar until dissolved, next add other ingredients. Pour over tomatoes and mangos, stir together. This can be made a day ahead and stored in the refrigerator.

Credits: adapted from a Martha Stewart recipe

Michelle AhlersComment