Alluvium Blanc or Alluvium | Grilled Coconut Chicken Skewers
Recommended Pairing: Knights Valley Alluvium / Alluvium Blanc
Alluvium Blanc or Alluvium | Grilled Coconut Chicken Skewers
Need a vacation? These delicious skewers—infused with island flavors of coconut, lime, cilantro, and ginger—make for easy summertime entertaining. Create your own little oasis by serving with Beringer's Knight's Valley Alluvium and Alluvium Blanc.
Ingredients
- 1 ¼ cup shallots, sliced
- ½ cup dried, shredded, unsweetened coconut
- 6 tablespoons fresh cilantro, chopped
- 6 small garlic cloves, peeled
- ½ teaspoon lime zest
- 2 jalapeno chilies, stemmed
- ¾ inch piece of ginger, peeled and chopped
- 2 tablespoons vegetable oil
- 1 teaspoon salt
Directions
2 pounds (about 4 large) boneless, skinless chicken breasts
16 wooden skewers, soaked in water for at least 30 minutes
Grind first nine ingredients in a food processor to form a coarse paste.
Cut breasts into ½" long strips. Coat chicken with the paste and let marinate, covered in the refrigerator, for ideally 4-6 hours or up to a day before.
Thread chicken strips onto skewers. Grill chicken until it is browned and cooked through, about 4 minutes per side.
Season to taste after grilling. Serve immediately with additional lime wedges.
Makes 16 appetizer-sized portions.
Beringer Vineyards
Executive Chef David Frakes
