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.
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.
Executive Chef David Frakes